Abstract
Pressure promotes the formation of starch-polyphenol complexes, but their classification and properties are still unclear. This study aimed to elucidate the effects of dynamic high-pressure homogenization (10–50 MPa) and static hydrostatic pressure (100–500 MPa) on the copolymerization behavior and properties of lotus seed starch (LS)–endogenous polyphenol chlorogenic acid (CA) complexes. The results showed that both pressures induced LS–CA to form stable inclusion-type complexes and easily destructible noninclusion-type complexes. Increased pressure promoted the formation of inclusion-type complexes, with dynamic pressure having a particularly strong effect. However, noninclusion-type complexes began breaking down at 20 MPa under dynamic pressure and 300 MPa under static pressure. Inclusion-type complexes primarily improve starch ordering, and noninclusion-type complexes enhance water holding capacity, but excessive proportions of either type affect pasting performance. These findings offer insights into transforming specific starch structures through small molecular components and provide a theoretical basis for controlling functional starch product processing.
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