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Updated: Sep 22, 2025

Combining Histochemical Staining and Image Analysis to Quantify Starch in the Ovary Primordia of Sweet Cherry during Winter Dormancy
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How to synchronously slow down starch digestion and retrogradation: A structural analysis study.

Xixi Zeng1, Bo Zheng1, Tianjie Li2

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.

International Journal of Biological Macromolecules
|May 21, 2022
PubMed
Summary

Chestnut starch treated with hot extrusion and catechins showed improved anti-retrogradation and reduced rapidly digestible starch. This method offers a novel approach to control starch digestion and retrogradation for better food quality.

Keywords:
Flavonoid polyphenolsHot extrusionStarch digestionStarch retrogradationSynchronous modulation

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Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Starch digestibility and retrogradation significantly impact the nutritional value and quality of starch-based foods.
  • Controlling these properties is crucial for developing healthier and more stable food products.

Purpose of the Study:

  • To propose and investigate a novel method for the synchronous delay of starch digestion and retrogradation.
  • To explore the underlying structural mechanisms regulating these processes.

Main Methods:

  • Hot extrusion processing of chestnut starch with 8% catechins (HE-8% CA).
  • Characterization using 13C NMR, X-ray Diffraction (XRD), and Small-Angle X-ray Scattering (SAXS).
  • Molecular dynamics simulations to analyze structural changes and interactions.

Main Results:

  • HE-8% CA treatment achieved the highest anti-retrogradation rate (76.63%) and lowest rapidly digestible starch (RDS) content (64.55%) by day 24.
  • Starch digestion was retarded by increased helical structures, V-type crystallinity, and aggregate compactness.
  • Retrogradation was inhibited by preventing the ordered packing of short-range structures into long-range ordered structures.
  • Hydrogen bonding and van der Waals forces mediate interactions between catechins and starch molecules.

Conclusions:

  • Hot extrusion with catechins effectively modulates chestnut starch's functional properties.
  • The study provides insights into the structural mechanisms governing synchronous control of starch digestion and retrogradation.
  • Findings are valuable for developing functional starch-based food ingredients.