淀粉-多酚复合物制备及其消化特性研究进展

多酚是一种从植物中提取的,具有降血糖、抗炎、抗氧化、抗癌和抗菌特性的化合物。在一定条件下,淀粉可以与多酚发生相互作用,形成两种类型的复合物。一种是非包合物,即酚类化合物的羟基和羰基与淀粉相互作用形成分子间聚集体；另一种是V型包合物,即酚类化合物部分包封在淀粉的内部疏水螺旋内。上述两种复合物均对降低淀粉消化率有积极作用,但受加工方式、淀粉和多酚种类的影响。因此,本文在总结上述因素对淀粉-多酚复合物理化及消化特性影响的基础上,指出目前淀粉-多酚复合物研究中存在的不足之处,提出进一步的研究重点,以期为淀粉-多酚复合物在不同食品中的应用提供参考。

Research progress in the preparation and digestion characteristics of starch-polyphenol complexes

Natural polyphenols are secondary metabolites widely presented in vegetables, fruits, grains, tea, and other plants, with hypoglycemic, anti-inflammatory, antioxidant, anticancer, and antibacterial activities. Under certain conditions, starch can interact with polyphenols to form 2 types of complexes. One is the non-inclusion complex, in which the hydroxyl and carbonyl groups of phenolic compounds interact with starch to form intermolecular aggregates; the other is a starch-polyphenol V-type inclusion complex formed by phenolic compounds partially encapsulated within the internal hydrophobic helix of starch. Previous studies have shown that the above 2 types of complexes have a certain impact on reducing starch digestion characteristics, and are related to processing methods and conditions, as well as the types of starches and polyphenols. Therefore, on the basis of summarizing the effects of the above factors on the physicochemical and digestive properties of starch-polyphenol complexes, this paper pointed out the deficiencies in the current research on starch-polyphenol complexes and proposes further research focuses, with a view to providing references for the application of starch-polyphenol complexes in different foods.