Promoting starch interaction with genistein to slow starch digestion using an antisolvent method

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Genistein interaction with starch can slow digestion by forming complexes.
• Low genistein solubility in water limits starch-genistein complex formation.
• Efficient complexation is key to modulating starch digestibility.

Purpose of the Study:

• To develop an effective method for promoting starch-genistein complex formation.
• To enhance the content of resistant starch (RS) in starch-genistein complexes.
• To investigate the impact of solution polarity on complex formation.

Main Methods:

• An antisolvent method involving ethanol addition and subsequent evaporation was employed.
• Starch-genistein complexes were prepared using the developed method and compared to controls.
• Molecular dynamic simulations were used to confirm the role of solution polarity.

Main Results:

• The antisolvent method significantly increased complex crystallinity (9.45%), complex index (18.17%), and resistant starch (RS) content (19.04%).
• Compared to controls, the new method yielded superior complex properties.
• Molecular dynamics simulations validated that solution polarity changes drive complex formation.

Conclusions:

• The two-step antisolvent method is a feasible and efficient pathway to promote starch-genistein complex formation.
• This method effectively enhances resistant starch content, offering a strategy to mitigate starch digestibility.
• The findings provide insights into controlling the interaction between polyphenols and carbohydrates.