| The starch content in mung beans is about 50%,and the skin and seeds of mung beans also contain a lot of polyphenols.Under heat treatment conditions,the foodborne polyphenols inside mung beans will interact with mung bean starch to form mung bean starch polyphenol complexes.To investigate the interaction mechanism of mung bean starch polyphenol complexes during this heat treatment process and the influence of foodborne polyphenols on the characteristics of mung bean starch,the combination of foodborne mung bean polyphenols with mung bean starch at different heat treatment temperatures(80 ℃,90 ℃,100 ℃)was studied,Clarify the effect of mung bean polyphenols on the properties of mung bean starch under different heat treatment conditions.The results indicate that:1.The main component of mung bean polyphenols is free phenol,with an extraction rate of73.89%;Non targeted metabolomics was used to qualitatively analyze mung bean polyphenols,which mainly consist of quercetin,quercetin,rutin,and tetrahydroxyflavones;High performance liquid chromatography determined that the main component of mung bean polyphenols is rutin,with a content of 320.07 μg/m L.This method has good stability,accuracy,rationality,and high timeliness.At a heat treatment temperature of 90 ℃ and a composite ratio of 1.5%,the highest polyphenol carrying capacity of starch is 86.2%;The complex can better inhibit the binding force with iodine compared to mung bean starch.Hydrothermal treatment can effectively prepare mung bean starch polyphenol composites.2.The surface of mung bean starch particles is smooth and intact,and after heat treatment,a network structure of mung bean starch polyphenol complex is observed under observation;The addition of mung bean polyphenols can cause starch particles to adhere and reduce their particle size.When heat treated at 90 ℃ and compounded with a ratio of 1.5%,the particle size decreases the most;But it does not change its crystal structure.3.When the heat treatment temperature is 90 ℃ and the blending ratio is 1.0%,the content of amylopectin decreases by 1.42% and 3.89% respectively;The solubility and swelling power increase,up to 70%～80%;The gelatinization and peak temperature of mung bean starch polyphenol complex increased by 41.67% and 54.7%,respectively;The gel hardness of mung bean starch polyphenol complex decreased by 8.35 N.The interaction between mung bean polyphenols and mung bean starch under heat treatment conditions promotes the gelatinization process of mung bean starch.4.Under different heat treatment temperatures and blending ratios,the polyphenol complex of mung bean starch exhibited better antioxidant activity compared to the original starch.When heat treated at 90 ℃ and blending ratio of 1.0%,the antioxidant activity was the best;In the simulation of gastrointestinal digestion,the release of polyphenols from mung bean polyphenols and complexes was measured,and it was found that the higher the heat treatment temperature,the greater the release of polyphenols from the complex was 600.48 mg/g;Moreover,the complex has good antioxidant capacity in gastrointestinal digestion,with a maximum free radical clearance rate of 58.45%.However,there is no significant difference in the release of polyphenols from the complex in the gastrointestinal tract;Moreover,compared with the original starch,the resistant starch of the mung bean starch polyphenol complex under this treatment condition increased by 12.72%,indicating that the mung bean starch polyphenol complex has a slow digestion characteristic,with a digestion time of 20 minutes as the turning point and a digestion termination point digestion rate of 57%.In summary,the preparation of mung bean starch polyphenol complex under different heat treatment temperatures,the structure,physicochemical and digestion properties of mung bean starch polyphenol complex will change to different degrees compared with those of raw starch,indicating that during heat processing treatment,mung bean foodborne polyphenols will interact with starch and then have an effect on the characteristics of the complex to reach the functional property of slow digestion. |
