Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes
The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G'...
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| Veröffentlicht in: | Food chemistry 2024-09, Vol.451, p.139350-139350, Article 139350 |
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| container_title | Food chemistry |
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| creator | Wang, Libo Huang, Yilin Ren, Yanjuan Wang, Haoran Ding, Yue Ren, Guangyue Wang, Tongtong Li, Zaigui Qiu, Ju |
| description | The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a “resistant-to-digestion”.
[Display omitted]
•Ethanol addition caused starch granules agglomeration with limiting gelatinization.•Ethanol at 25% altered starch granule morphology and induced V-type crystal formation.•Ungelatinized starch granules provided a rigid frame and higher G' for complex gels.•Ethanol induced the binding site changes of the quercetin unit in the complexes.•Ungelatinized starch granules conferred resistant-to-digestion to the complexes. |
| doi_str_mv | 10.1016/j.foodchem.2024.139350 |
| format | Article |
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[Display omitted]
•Ethanol addition caused starch granules agglomeration with limiting gelatinization.•Ethanol at 25% altered starch granule morphology and induced V-type crystal formation.•Ungelatinized starch granules provided a rigid frame and higher G' for complex gels.•Ethanol induced the binding site changes of the quercetin unit in the complexes.•Ungelatinized starch granules conferred resistant-to-digestion to the complexes.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.139350</identifier><identifier>PMID: 38663246</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Binding site ; Crystalline structure ; Digestion ; Ethanol ; Ethanol - chemistry ; Fagopyrum - chemistry ; Models, Biological ; Particle Size ; Phenolics ; Plant Extracts - chemistry ; Quercetin - chemistry ; Rutin - chemistry ; Slowly digestible starch ; Starch - chemistry ; Starch morphology ; Viscosity ; X-Ray Diffraction</subject><ispartof>Food chemistry, 2024-09, Vol.451, p.139350-139350, Article 139350</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c315t-7bfb3277f5212bc805e246ce3611f7ddd8234bc93db0b650e5886f0bcae6fb693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.139350$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38663246$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Libo</creatorcontrib><creatorcontrib>Huang, Yilin</creatorcontrib><creatorcontrib>Ren, Yanjuan</creatorcontrib><creatorcontrib>Wang, Haoran</creatorcontrib><creatorcontrib>Ding, Yue</creatorcontrib><creatorcontrib>Ren, Guangyue</creatorcontrib><creatorcontrib>Wang, Tongtong</creatorcontrib><creatorcontrib>Li, Zaigui</creatorcontrib><creatorcontrib>Qiu, Ju</creatorcontrib><title>Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a “resistant-to-digestion”.
[Display omitted]
•Ethanol addition caused starch granules agglomeration with limiting gelatinization.•Ethanol at 25% altered starch granule morphology and induced V-type crystal formation.•Ungelatinized starch granules provided a rigid frame and higher G' for complex gels.•Ethanol induced the binding site changes of the quercetin unit in the complexes.•Ungelatinized starch granules conferred resistant-to-digestion to the complexes.</description><subject>Binding site</subject><subject>Crystalline structure</subject><subject>Digestion</subject><subject>Ethanol</subject><subject>Ethanol - chemistry</subject><subject>Fagopyrum - chemistry</subject><subject>Models, Biological</subject><subject>Particle Size</subject><subject>Phenolics</subject><subject>Plant Extracts - chemistry</subject><subject>Quercetin - chemistry</subject><subject>Rutin - chemistry</subject><subject>Slowly digestible starch</subject><subject>Starch - chemistry</subject><subject>Starch morphology</subject><subject>Viscosity</subject><subject>X-Ray Diffraction</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAUhS0EokPhFSovWZDptZ04mR2oKj9SJTZlbfnnmnhI4sF2BvogvC8eTcsWybrenHPuPfoIuWKwZcDk9X7rY3R2xHnLgbdbJnaig2dkw4ZeND30_DnZgIChGVgrL8irnPcAwIENL8mFGKQUvJUb8ufWe7SFRk-xjHqJE9XOhRLiQusrI9LD-JCDjaddwerpHc0lrbasSVft4mhY6DGUFKkL3zGXcKyWFA-YSsB8Cr7Xqej0QM1qf_waUZeaoJMdm58rJoslLNdprZPaOB8m_I35NXnh9ZTxzeN_Sb59vL2_-dzcff305ebDXWMF60rTG28E73vfccaNHaDDWsqikIz53jk3cNEauxPOgJEdYDcM0oOxGqU3cicuydtzbj24HpOLmkO2OE16wbhmJaDtdy1nIKpUnqU2xZwTenVIYa61FAN1QqL26gmJOiFRZyTVePW4YzUzun-2JwZV8P4swNr0GDCpbAMuFl1IFY1yMfxvx1-HRqS6</recordid><startdate>20240901</startdate><enddate>20240901</enddate><creator>Wang, Libo</creator><creator>Huang, Yilin</creator><creator>Ren, Yanjuan</creator><creator>Wang, Haoran</creator><creator>Ding, Yue</creator><creator>Ren, Guangyue</creator><creator>Wang, Tongtong</creator><creator>Li, Zaigui</creator><creator>Qiu, Ju</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20240901</creationdate><title>Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes</title><author>Wang, Libo ; Huang, Yilin ; Ren, Yanjuan ; Wang, Haoran ; Ding, Yue ; Ren, Guangyue ; Wang, Tongtong ; Li, Zaigui ; Qiu, Ju</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-7bfb3277f5212bc805e246ce3611f7ddd8234bc93db0b650e5886f0bcae6fb693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Binding site</topic><topic>Crystalline structure</topic><topic>Digestion</topic><topic>Ethanol</topic><topic>Ethanol - chemistry</topic><topic>Fagopyrum - chemistry</topic><topic>Models, Biological</topic><topic>Particle Size</topic><topic>Phenolics</topic><topic>Plant Extracts - chemistry</topic><topic>Quercetin - chemistry</topic><topic>Rutin - chemistry</topic><topic>Slowly digestible starch</topic><topic>Starch - chemistry</topic><topic>Starch morphology</topic><topic>Viscosity</topic><topic>X-Ray Diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Libo</creatorcontrib><creatorcontrib>Huang, Yilin</creatorcontrib><creatorcontrib>Ren, Yanjuan</creatorcontrib><creatorcontrib>Wang, Haoran</creatorcontrib><creatorcontrib>Ding, Yue</creatorcontrib><creatorcontrib>Ren, Guangyue</creatorcontrib><creatorcontrib>Wang, Tongtong</creatorcontrib><creatorcontrib>Li, Zaigui</creatorcontrib><creatorcontrib>Qiu, Ju</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Libo</au><au>Huang, Yilin</au><au>Ren, Yanjuan</au><au>Wang, Haoran</au><au>Ding, Yue</au><au>Ren, Guangyue</au><au>Wang, Tongtong</au><au>Li, Zaigui</au><au>Qiu, Ju</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-09-01</date><risdate>2024</risdate><volume>451</volume><spage>139350</spage><epage>139350</epage><pages>139350-139350</pages><artnum>139350</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a “resistant-to-digestion”.
[Display omitted]
•Ethanol addition caused starch granules agglomeration with limiting gelatinization.•Ethanol at 25% altered starch granule morphology and induced V-type crystal formation.•Ungelatinized starch granules provided a rigid frame and higher G' for complex gels.•Ethanol induced the binding site changes of the quercetin unit in the complexes.•Ungelatinized starch granules conferred resistant-to-digestion to the complexes.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38663246</pmid><doi>10.1016/j.foodchem.2024.139350</doi><tpages>1</tpages></addata></record> |
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| subjects | Binding site Crystalline structure Digestion Ethanol Ethanol - chemistry Fagopyrum - chemistry Models, Biological Particle Size Phenolics Plant Extracts - chemistry Quercetin - chemistry Rutin - chemistry Slowly digestible starch Starch - chemistry Starch morphology Viscosity X-Ray Diffraction |
| title | Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes |
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