Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch–Tea Polyphenol Complexes

Author:

Zhang Xin1,Qin Peiyou2ORCID,Wu Dingtao1ORCID,Huang Jingwei1,Zhang Jiayi1,Gong Yuanyuan1,Zou Liang13,Hu Yichen1

Affiliation:

1. Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China

2. Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

3. Chengdu Agricultural College, Chengdu 611130, China

Abstract

Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch–tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch–tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry.

Funder

earmarked fund for Sichuan Coarse Cereal Innovation Team Program of CARS

scientific and technological projects for the Distinguished Young Scholars of Sichuan Province

Liaoning Provincial “Transplantation with soil” Innovation Team Project

Publisher

MDPI AG

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