Complexation Temperature Regulated the Structure and Digestibility of Pea Starch–gallic Acid Complexes During High Pressure Homogenization

Dan Luo,Ziqing Sang,Qiang Xie, Chen,Zhaomin Wang, Chunhong Li,Wentong Xue

FOOD RESEARCH INTERNATIONAL（2024）

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摘要

•High temperature promotes the formation of pea starch-gallic acid complexes (PS-GA).•The highest complex index between PS and GA is achieved at 90 °C of processing.•V-type crystalline is formed between PS and GA through non-covalent interaction.•PS-GA has low digestion rates and high content of resistant starch.•The synergistic effect of newly ordered structure and GA reduced PS–GA digestion.

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关键词

Complexation temperature,Starch–polyphenol complexes,Pea starch,Gallic acid,digestive properties,Multi-scale structure

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