An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex
To investigate the impact of tea polyphenols on the thermodynamic properties, gelatinization properties, rheological properties, and digestion characteristics of starch after ball milling, canna starch and tea polyphenols were mixed at a 10:1 ratio (<i>w</i>/<i>w</i>) in an e...
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2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/208 |
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| author | Yizhou Wang Kejun Di Ying Sun Xiaojing Li Jiong Zheng Fusheng Zhang |
| author_facet | Yizhou Wang Kejun Di Ying Sun Xiaojing Li Jiong Zheng Fusheng Zhang |
| author_sort | Yizhou Wang |
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| description | To investigate the impact of tea polyphenols on the thermodynamic properties, gelatinization properties, rheological properties, and digestion characteristics of starch after ball milling, canna starch and tea polyphenols were mixed at a 10:1 ratio (<i>w</i>/<i>w</i>) in an experiment and processed with different ball milling times. After ball milling for 3 h, the tea polyphenols and starch fragments formed complexes. Compared with the unmilled mixture, the solubility increased by 199.4%; the shear stress decreased by 89.48%; and the storage modulus and loss modulus decreased. The content of resistant starch first decreased and then increased. Infrared results revealed that ball milling led to a non-covalent interaction between the tea polyphenols and starch. Molecular dynamics simulations were used to study the interaction between the starch and tea polyphenols. The binding free energy of the main component, epigallocatechin gallate (EGCG), in tea polyphenols with starch was reduced from −23.20 kcal/mol to −26.73 kcal/mol. This experiment can provide a reference for the development of functional starch with high resistant starch content. |
| format | Article |
| id | doaj-art-e1add60e2ca2468392a36718b8ac878e |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-e1add60e2ca2468392a36718b8ac878e2025-01-24T13:32:52ZengMDPI AGFoods2304-81582025-01-0114220810.3390/foods14020208An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol ComplexYizhou Wang0Kejun Di1Ying Sun2Xiaojing Li3Jiong Zheng4Fusheng Zhang5College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaTo investigate the impact of tea polyphenols on the thermodynamic properties, gelatinization properties, rheological properties, and digestion characteristics of starch after ball milling, canna starch and tea polyphenols were mixed at a 10:1 ratio (<i>w</i>/<i>w</i>) in an experiment and processed with different ball milling times. After ball milling for 3 h, the tea polyphenols and starch fragments formed complexes. Compared with the unmilled mixture, the solubility increased by 199.4%; the shear stress decreased by 89.48%; and the storage modulus and loss modulus decreased. The content of resistant starch first decreased and then increased. Infrared results revealed that ball milling led to a non-covalent interaction between the tea polyphenols and starch. Molecular dynamics simulations were used to study the interaction between the starch and tea polyphenols. The binding free energy of the main component, epigallocatechin gallate (EGCG), in tea polyphenols with starch was reduced from −23.20 kcal/mol to −26.73 kcal/mol. This experiment can provide a reference for the development of functional starch with high resistant starch content.https://www.mdpi.com/2304-8158/14/2/208ball millingtea polyphenolsinteractionsdigestibilitymolecular dynamics simulations |
| spellingShingle | Yizhou Wang Kejun Di Ying Sun Xiaojing Li Jiong Zheng Fusheng Zhang An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex Foods ball milling tea polyphenols interactions digestibility molecular dynamics simulations |
| title | An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex |
| title_full | An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex |
| title_fullStr | An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex |
| title_full_unstemmed | An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex |
| title_short | An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex |
| title_sort | experimental and computational study on the effects of ball milling on the physicochemical properties and digestibility of a canna starch tea polyphenol complex |
| topic | ball milling tea polyphenols interactions digestibility molecular dynamics simulations |
| url | https://www.mdpi.com/2304-8158/14/2/208 |
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