Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations

Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations

Ultrasonication (US) is an emerging green modification technique in food science, yet its impact on starch-tea active ingredient interactions and digestibility remains underexplored. This study investigated the effects of US on maize starch (MS) complexed with epigallocatechin gallate (EGCG) and L-t...

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Bibliographic Details
Main Authors: Zongwei Hao, Huijun Sun, Xinran Liu, Yixuan Xu, Jiameng Wang, Hui Xu, Zhongyun Zhao, Zongjun Wu, Mingming Zheng, Yibin Zhou, Zhenyu Yu
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Starch complexes
Ultrasonication
Digestibility
Density functional theory calculations
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004183
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