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Updated: Sep 7, 2025

Characterization of pH-Dependent Reversible Self-Assembly of Amyloid Beta 1-40-Coated Gold Colloids
Published on: March 21, 2025
Both alkyl chain length and V-amylose structure affect the structural and digestive stability of
Haoran Fan1, Zhijun Chen1, Lei Xu2
1China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
Abstract:
Alkylresorcinols (ARs) are a group of bioactive phenolic lipids and mostly concentrated in the bran of whole grains. In this study, the influences of alkyl chain length of ARs and V-amylose structure on the stability of V-amylose-ARs inclusion complexes were characterized. On the one hand, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and in vitro digestion studies of complexes showed that the crystallinity, thermo-stability, and digestion resistance of V-amylose-ARs inclusion complexes increased with increasing alkyl chain length of ARs. On the other hand, V6-amylose-ARs inclusion complexes displayed the strongest thermostability, the highest crystallinity, and the lowest digestibility compared to V7-amylose-ARs inclusion complexes and V8-amylose-ARs inclusion complexes. It could be concluded that both the helical structure of hydrated V6-amylose and ARs with longer alkyl chain stabilized the structure and stability of the inclusion complexes. This work could pave a way to develop bioactive cereal foods with high bioaccessibility of ARs.
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