Abstract
The correlation among the hierarchical structure, physicochemical properties, and nutritional functions of porous rice starch after absorbing and complexing with (-)-epigallocatechin gallate palmitate (P-EGCG) under mild temperatures at different reaction times were investigated. The P-EGCG loading rate (19.6%-28.5%) of porous starch increased after hydrolysis with a mixture of amyloglucosidase and α-amylase for 3 and 6h, respectively. A decrease in the melting enthalpy of the amylopectin double helix and an increase in the melting enthalpy of the V-type helices after complexation was observed with longer reaction times. The retention index of P-EGCG after 6h of incubation was 57.11% following 21 d of storage. These structural changes significantly transformed portions of the rapidly and slowly digestible starches into resistant starch (41.68%-47.84%), accompanied by enhanced thermal stability, antioxidant activity, and enteropathogenic bacteria-inhibiting ability. Therefore, porous rice starch complexed with P-EGCG may provide controlled digestion, antioxidant activity, and potential gut microbiota benefits.
Published Version
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