Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Dielectric Measurements
2.3. Microwave Treatment of Lotus Seed Starch
2.4. Determination of Relative Degree of Complexation via the Quantification of Chlorogenic Acid with the Total Phenolic Content assay
2.5. X-ray Diffraction (XRD) Analysis
2.6. Thermogravimetric Analysis
2.7. Determination of Starch Swelling Power and Solubility
2.8. In Vitro Digestion
2.8.1. Digestibility Determination
2.8.2. Determination of Chlorogenic Acid (CA) Released during Digestion
2.9. Determination of α-Amylase Inhibition and the Type of Inhibition by CA
2.10. Data Processing and Analysis
3. Results and Discussion
3.1. Effect of Chlorogenic Acid on the Dielectric Properties of Lotus Seed Starch
3.2. Extent of Complexation of Chlorogenic Acid in LS-CA with Temperature
3.3. Effect of Chlorogenic Acid on the Crystal Structure of Lotus Seed Starch
3.4. Effect of Chlorogenic Acid on the Thermal Stability of Lotus Seed Starch
3.5. Effect of Chlorogenic Acid on the Swelling Rate and Solubility of Lotus Seed Starch
3.6. Effect of Chlorogenic Acid on the Digestive Properties of Lotus Seed Starch
3.7. Effect of Chlorogenic Acid on α-Amylase Starch Hydrolysis Kinetics
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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CA Concentration (%) | ε′ | ε″ | tanδε |
---|---|---|---|
0 | 76.7812 ± 0.1675 a | 9.5831 ± 0.0407 c | 0.1248 ± 0.0008 d |
1 | 75.3462 ± 0.1230 b | 9.7368 ± 0.0887 bc | 0.1292 ± 0.0012 c |
3 | 75.1475 ± 0.1191 bc | 9.7785 ± 0.0611 ab | 0.1301 ± 0.0008 bc |
5 | 74.9954 ± 0.0404 cd | 9.8868 ± 0.0403 ab | 0.1318 ± 0.0005 ab |
7 | 74.8238 ± 0.0299 d | 9.9050 ± 0.0526 ab | 0.1324 ± 0.0007 a |
9 | 74.7776 ± 0.2069 d | 9.9354 ± 0.1779 a | 0.1329 ± 0.0020 a |
Samples | 30–200 °C Weight Loss (%) | 200–550 °C Weight Loss (%) | 550–800 °C Weight Loss (%) |
---|---|---|---|
65-LS | −11.38 | −74.25 | −2.89 |
70-LS | −10.54 | −75.33 | −1.94 |
75-LS | −11.03 | −75.51 | −1.87 |
80-LS | −10.41 | −77.21 | −10.04 |
85-LS | −10.24 | −75.65 | −2.04 |
65-LS-CA | −10.43 | −74.15 | −2.18 |
70-LS-CA | −11.28 | −71.78 | −2.49 |
75-LS-CA | −10.79 | −75.11 | −11.55 |
80-LS-CA | −9.75 | −73.81 | −2.39 |
85-LS-CA | −9.98 | −73.68 | −2.61 |
Samples | Swelling Power (SP) | Solubility (%) |
---|---|---|
LS-65 | 2.083 ± 0.037 h | 0.093 ± 0.018 f |
LS-70 | 2.571 ± 0.015 g | 0.152 ± 0.017 def |
LS-75 | 3.617 ± 0.076 f | 0.216 ± 0.029 d |
LS-80 | 5.832 ± 0.269 c | 0.360 ± 0.061 bc |
LS-85 | 7.146 ± 0.148 a | 0.459 ± 0.056 a |
LS-CA-65 | 2.034 ± 0.129 h | 0.081 ± 0.011 f |
LS-CA-70 | 2.751 ± 0.083 g | 0.137 ± 0.023 ef |
LS-CA-75 | 4.219 ± 0.120 e | 0.192 ± 0.037 de |
LS-CA-80 | 5.507 ± 0.274 d | 0.314 ± 0.040 c |
LS-CA-85 | 6.403 ± 0.258 b | 0.411 ± 0.059 ab |
CA (mg·mL−1) | Km (mg·mL−1) | Vmax (mg·mL−1·min−1) |
---|---|---|
0.00 | 1.68 | 0.34 |
1.00 | 1.72 | 0.31 |
1.50 | 1.86 | 0.28 |
2.00 | 2.12 | 0.25 |
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Jiang, X.; Wang, J.; Li, L.; Zheng, B.; Zheng, S.; Lu, X. Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex. Foods 2023, 12, 2506. https://doi.org/10.3390/foods12132506
Jiang X, Wang J, Li L, Zheng B, Zheng S, Lu X. Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex. Foods. 2023; 12(13):2506. https://doi.org/10.3390/foods12132506
Chicago/Turabian StyleJiang, Xiangfu, Jianyi Wang, Lanxin Li, Baodong Zheng, Shuyi Zheng, and Xu Lu. 2023. "Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex" Foods 12, no. 13: 2506. https://doi.org/10.3390/foods12132506