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Effects of phenols with different structure characteristics on properties of potato starch: Action rule and molecular mechanism

2022; Wiley; Volume: 46; Issue: 7 Linguagem: Inglês

10.1111/jfpp.16679

1745-4549

Nan Chen, Zi‐Jian Feng, Haoxiang Gao, Qiang He, Wei‐Cai Zeng,

Phytochemicals and Antioxidant Activities

Journal of Food Processing and PreservationVolume 46, Issue 7 e16679 ORIGINAL ARTICLE Effects of phenols with different structure characteristics on properties of potato starch: Action rule and molecular mechanism Nan Chen, Nan Chen Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China Contribution: Data curation, Methodology, Software, Writing - original draftSearch for more papers by this authorZi-Jian Feng, Zi-Jian Feng Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China Contribution: Data curation, Methodology, SoftwareSearch for more papers by this authorHao-Xiang Gao, Hao-Xiang Gao orcid.org/0000-0002-9642-5438 Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China Contribution: Data curation, MethodologySearch for more papers by this authorQiang He, Qiang He The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, People's Republic of China Contribution: ValidationSearch for more papers by this authorWei-Cai Zeng, Corresponding Author Wei-Cai Zeng [email protected] orcid.org/0000-0002-5819-4333 Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, People's Republic of China Correspondence Wei-Cai Zeng, Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, Sichuan 610065, People's Republic of China. Email: [email protected]Search for more papers by this author Nan Chen, Nan Chen Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China Contribution: Data curation, Methodology, Software, Writing - original draftSearch for more papers by this authorZi-Jian Feng, Zi-Jian Feng Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China Contribution: Data curation, Methodology, SoftwareSearch for more papers by this authorHao-Xiang Gao, Hao-Xiang Gao orcid.org/0000-0002-9642-5438 Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China Contribution: Data curation, MethodologySearch for more papers by this authorQiang He, Qiang He The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, People's Republic of China Contribution: ValidationSearch for more papers by this authorWei-Cai Zeng, Corresponding Author Wei-Cai Zeng [email protected] orcid.org/0000-0002-5819-4333 Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, People's Republic of China The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, People's Republic of China Correspondence Wei-Cai Zeng, Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, Sichuan 610065, People's Republic of China. Email: [email protected]Search for more papers by this author First published: 22 April 2022 https://doi.org/10.1111/jfpp.16679Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Four phenols (protocatechuic acid, ellagic acid, naringin, and tannic acid), could affect the particle size and microstructures of potato starch, while the action sequence was as: tannic acid > naringin > ellagic acid > protocatechuic acid. Meanwhile, all phenols could decrease the thermal stability of potato starch and changed its crystallinity. In addition, hydrogen bonds were determined as the main molecular force between phenols and potato starch. Furthermore, molecular dynamics simulation indicated that phenols could significantly affect the spatial configuration of starch molecules by changing the formation of hydrogen bonds, and phenols with more hydroxyl groups and higher molecular weight exhibited stronger binding effects than simple phenols. All present results suggested that the hydroxyl groups amount and molecular weight of phenols could affect their effects on starch molecules, so as to significantly affected the properties of potato starch, which showed the potential application in chemical and food industries. Novelty impact statement Phenols affected the properties of potato starch and changed the spatial configuration of starch molecules by a hydrogen bond. Phenols action sequence was: tannic acid > naringin > ellagic acid > protocatechuic acid, and more hydroxyls and higher molecular weight promoted the effects of phenols on starch. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT Data sharing not applicable to this article as no datasets were generated or analysed during the current study. Volume46, Issue7July 2022e16679 RelatedInformation