Synergistic Effect of EGCG and Oleic Acid on Lowing Starch Digestion Rate

doi:10.3969/j.issn.1000-565X.2018.06.016

Journal of South China University of Technology (Natural Science Edition) ›› 2018, Vol. 46 ›› Issue (6): 116-121.doi: 10.3969/j.issn.1000-565X.2018.06.016

• Food Science & Technology • Previous Articles Next Articles

Synergistic Effect of EGCG and Oleic Acid on Lowing Starch Digestion Rate

HE Xiaowei¹ SONG Jingjing¹ HUANG Qiang^{1， 2} FU Xiong^{1， 2} ZHANG Bin¹

1． School of Food Sciences and Engineering，South China University of Technology，Guangzhou 510640，Guangdong，China;
2． SCUT-Zhuhai Institute of Modern Industrial Innovation，Zhuhai 519175，Guangdong，China

Received:2017-12-03 Revised:2018-03-20 Online:2018-06-25 Published:2018-05-07
Contact: 张斌( 1985-) ，男，博士，讲师，主要从事碳水化合物营养学研究 E-mail:zhangb@scut.edu.cn
About author:何小维( 1959-) ，男，博士，教授，主要从事功能碳水化合物研究
Supported by:
Supported by the National Natural Science Foundation of China( 31701546) ; Natural Science Foundation of Guangdong Province( 2017A030313207) ; Science and Technology Program of Guangzhou( 201704020080)

Abstract

Abstract: We aimed to elucidate the relationship between starch digestibility and interaction between starch and oleic acid in presence of epigallocatechin gallate ( EGCG) ，using a first-order kinetic model． Vitro digestion rate and extent of binary/ternary component blends ( starch，starch + EGCG，starch + oleic acid，starch + EGCG + oleic acid) were analyzed，and the binding capacity and thermal properties were determined by Folin-Ciocalteu method and differential scanning calorimetry respectively． Compared with the rice starch control， the digestion rate/ratio of starch + EGCG + oleic acid ( 0. 041 min －1，42. 5%) was decreased significantly ( ca． 50% reduction in digestion rate and 32% reduction in digestion extent． We concluded that EGCG and oleic acid showed synergistic effect on lowing starch digestibility through the hydrogen bond and hydrophobic interaction assessed by the binding capacity and thermal property of the binary/ternary component blends

Key words: epigallocatechin gallate, oleic acid, starch, vitro digestibility

CLC Number:

Q539.1
TS231

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Synergistic Effect of EGCG and Oleic Acid on Lowing Starch Digestion Rate

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