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Published on: May 23, 2025
Mechanistic elucidation of epigallocatechin gallate binding to various starches: impacts on structural alterations,
Xiaoze Liu1, Tao Fei2, Yingxin Liu1
1School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
Abstract:
This study examines the multiscale structure, physicochemical properties, and digestibility of gelatinized starch-epigallocatechin gallate (EGCG) systems prepared from cassava starch (CS), rice starch (RiS), and potato starch (PS). EGCG bound effectively to all starches and suppressed enzymatic hydrolysis. Structural analyses showed decreased crystallinity and disrupted short-range order, more pronounced in CS and RiS than in PS, with concomitant changes in surface morphology and aggregation. Thermal measurements indicated lower gelatinization enthalpy, enhanced thermal stability, and reduced gel strength in complexes. In vitro digestion revealed dual function: EGCG increased antioxidant capacity while starch matrices protected EGCG from degradation; simultaneously, EGCG impeded starch hydrolysis, yielding lower digestibility. Post-digestion CS-EGCG and RiS-EGCG displayed uneven porous microstructures, whereas PS-EGCG formed irregular, fragmented sheets. Molecular dynamics simulations showed that EGCG stabilizes starch chains by reducing structural fluctuations, strengthening hydrogen bonding, and increasing solvent accessibility. These findings inform polyphenol-mediated starch modification for targeted nutritional and industrial functionalities.
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