Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin
•Ultrasonic modified starch and quercetin combined was formed non-inclusion complex.•Addition of quercetin could protect the damage of starch granule size by ultrasonic.•Quercetin and starch binding through H-bonds and van der Waals interactions.•Ultrasonic modified and quercetin combined affected s...
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| Vydáno v: | Ultrasonics sonochemistry Ročník 96; s. 106417 |
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| Hlavní autoři: | , , , , , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
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Netherlands
Elsevier B.V
01.06.2023
Elsevier |
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| ISSN: | 1350-4177, 1873-2828, 1873-2828 |
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| Abstract | •Ultrasonic modified starch and quercetin combined was formed non-inclusion complex.•Addition of quercetin could protect the damage of starch granule size by ultrasonic.•Quercetin and starch binding through H-bonds and van der Waals interactions.•Ultrasonic modified and quercetin combined affected starch physicochemical properties.
In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused considerable interest. As a common method of starch modification, ultrasound can make starch granules have voids and cracks, and make starch and polyphenols combine more closely. In this research, canistel seed starch was modified by ultrasonic treatment alone or combined with quercetin. The molecular structure, particle characteristics and properties of starch were evaluated. With the increase of ultrasonic temperature, the particle size of the dextrinized starch granules increased, but the addition of quercetin could protect the destruction of starch granule size by ultrasonic; X-ray diffraction and infrared spectra indicated that quercetin was bound to the surface of canistel seed starch through hydrogen bonding, and the complex and the original starch had the same crystal structure and increased crystallinity; by molecular simulation, quercetin bound inside the starch molecular helix preserved the crystalline helical configuration of starch to some extent and inhibited the complete unhelicalization of starch molecules. Meanwhile, hydrogen bonding was the main driving force for the binding of starch molecules to quercetin, and van der Waals interactions also promoted the binding of both. In the physicochemical properties, as the temperature increased after the combination of ultrasonic modified starch combined with quercetin, the solubility, swelling force and apparent viscosity of the compound increased significantly, and it has higher stability and shear resistance. |
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| AbstractList | •
Ultrasonic modified starch and quercetin combined was formed non-inclusion complex.
•
Addition of quercetin could protect the damage of starch granule size by ultrasonic.
•
Quercetin and starch binding through H-bonds and van der Waals interactions.
•
Ultrasonic modified and quercetin combined affected starch physicochemical properties.
In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused considerable interest. As a common method of starch modification, ultrasound can make starch granules have voids and cracks, and make starch and polyphenols combine more closely. In this research, canistel seed starch was modified by ultrasonic treatment alone or combined with quercetin. The molecular structure, particle characteristics and properties of starch were evaluated. With the increase of ultrasonic temperature, the particle size of the dextrinized starch granules increased, but the addition of quercetin could protect the destruction of starch granule size by ultrasonic; X-ray diffraction and infrared spectra indicated that quercetin was bound to the surface of canistel seed starch through hydrogen bonding, and the complex and the original starch had the same crystal structure and increased crystallinity; by molecular simulation, quercetin bound inside the starch molecular helix preserved the crystalline helical configuration of starch to some extent and inhibited the complete unhelicalization of starch molecules. Meanwhile, hydrogen bonding was the main driving force for the binding of starch molecules to quercetin, and van der Waals interactions also promoted the binding of both. In the physicochemical properties, as the temperature increased after the combination of ultrasonic modified starch combined with quercetin, the solubility, swelling force and apparent viscosity of the compound increased significantly, and it has higher stability and shear resistance. In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused considerable interest. As a common method of starch modification, ultrasound can make starch granules have voids and cracks, and make starch and polyphenols combine more closely. In this research, canistel seed starch was modified by ultrasonic treatment alone or combined with quercetin. The molecular structure, particle characteristics and properties of starch were evaluated. With the increase of ultrasonic temperature, the particle size of the dextrinized starch granules increased, but the addition of quercetin could protect the destruction of starch granule size by ultrasonic; X-ray diffraction and infrared spectra indicated that quercetin was bound to the surface of canistel seed starch through hydrogen bonding, and the complex and the original starch had the same crystal structure and increased crystallinity; by molecular simulation, quercetin bound inside the starch molecular helix preserved the crystalline helical configuration of starch to some extent and inhibited the complete unhelicalization of starch molecules. Meanwhile, hydrogen bonding was the main driving force for the binding of starch molecules to quercetin, and van der Waals interactions also promoted the binding of both. In the physicochemical properties, as the temperature increased after the combination of ultrasonic modified starch combined with quercetin, the solubility, swelling force and apparent viscosity of the compound increased significantly, and it has higher stability and shear resistance. In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused considerable interest. As a common method of starch modification, ultrasound can make starch granules have voids and cracks, and make starch and polyphenols combine more closely. In this research, canistel seed starch was modified by ultrasonic treatment alone or combined with quercetin. The molecular structure, particle characteristics and properties of starch were evaluated. With the increase of ultrasonic temperature, the particle size of the dextrinized starch granules increased, but the addition of quercetin could protect the destruction of starch granule size by ultrasonic; X-ray diffraction and infrared spectra indicated that quercetin was bound to the surface of canistel seed starch through hydrogen bonding, and the complex and the original starch had the same crystal structure and increased crystallinity; by molecular simulation, quercetin bound inside the starch molecular helix preserved the crystalline helical configuration of starch to some extent and inhibited the complete unhelicalization of starch molecules. Meanwhile, hydrogen bonding was the main driving force for the binding of starch molecules to quercetin, and van der Waals interactions also promoted the binding of both. In the physicochemical properties, as the temperature increased after the combination of ultrasonic modified starch combined with quercetin, the solubility, swelling force and apparent viscosity of the compound increased significantly, and it has higher stability and shear resistance.In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused considerable interest. As a common method of starch modification, ultrasound can make starch granules have voids and cracks, and make starch and polyphenols combine more closely. In this research, canistel seed starch was modified by ultrasonic treatment alone or combined with quercetin. The molecular structure, particle characteristics and properties of starch were evaluated. With the increase of ultrasonic temperature, the particle size of the dextrinized starch granules increased, but the addition of quercetin could protect the destruction of starch granule size by ultrasonic; X-ray diffraction and infrared spectra indicated that quercetin was bound to the surface of canistel seed starch through hydrogen bonding, and the complex and the original starch had the same crystal structure and increased crystallinity; by molecular simulation, quercetin bound inside the starch molecular helix preserved the crystalline helical configuration of starch to some extent and inhibited the complete unhelicalization of starch molecules. Meanwhile, hydrogen bonding was the main driving force for the binding of starch molecules to quercetin, and van der Waals interactions also promoted the binding of both. In the physicochemical properties, as the temperature increased after the combination of ultrasonic modified starch combined with quercetin, the solubility, swelling force and apparent viscosity of the compound increased significantly, and it has higher stability and shear resistance. •Ultrasonic modified starch and quercetin combined was formed non-inclusion complex.•Addition of quercetin could protect the damage of starch granule size by ultrasonic.•Quercetin and starch binding through H-bonds and van der Waals interactions.•Ultrasonic modified and quercetin combined affected starch physicochemical properties. In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused considerable interest. As a common method of starch modification, ultrasound can make starch granules have voids and cracks, and make starch and polyphenols combine more closely. In this research, canistel seed starch was modified by ultrasonic treatment alone or combined with quercetin. The molecular structure, particle characteristics and properties of starch were evaluated. With the increase of ultrasonic temperature, the particle size of the dextrinized starch granules increased, but the addition of quercetin could protect the destruction of starch granule size by ultrasonic; X-ray diffraction and infrared spectra indicated that quercetin was bound to the surface of canistel seed starch through hydrogen bonding, and the complex and the original starch had the same crystal structure and increased crystallinity; by molecular simulation, quercetin bound inside the starch molecular helix preserved the crystalline helical configuration of starch to some extent and inhibited the complete unhelicalization of starch molecules. Meanwhile, hydrogen bonding was the main driving force for the binding of starch molecules to quercetin, and van der Waals interactions also promoted the binding of both. In the physicochemical properties, as the temperature increased after the combination of ultrasonic modified starch combined with quercetin, the solubility, swelling force and apparent viscosity of the compound increased significantly, and it has higher stability and shear resistance. |
| ArticleNumber | 106417 |
| Author | He, Rui Pan, Fei Zhang, Wei-min Zhong, Geng Xiang, Dong Pan, Yong-gui Huang, Wu-Yang Shang, Wen-Ting |
| Author_xml | – sequence: 1 givenname: Rui surname: He fullname: He, Rui organization: College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China – sequence: 2 givenname: Yong-gui surname: Pan fullname: Pan, Yong-gui email: hainanpyg@163.com organization: College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China – sequence: 3 givenname: Wen-Ting surname: Shang fullname: Shang, Wen-Ting organization: College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China – sequence: 4 givenname: Geng surname: Zhong fullname: Zhong, Geng organization: College of Food Science and Engineering, Southwest University, Beibei, Chongqing 400000, China – sequence: 5 givenname: Wu-Yang orcidid: 0000-0002-3038-0636 surname: Huang fullname: Huang, Wu-Yang organization: Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu 210000, China – sequence: 6 givenname: Dong surname: Xiang fullname: Xiang, Dong organization: College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China – sequence: 7 givenname: Fei orcidid: 0000-0001-9898-1238 surname: Pan fullname: Pan, Fei organization: Chinese Academy of Agricultural Sciences, Haidian, Beijing 100080, China – sequence: 8 givenname: Wei-min surname: Zhang fullname: Zhang, Wei-min email: zhangwm1979@163.com organization: College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/37126933$$D View this record in MEDLINE/PubMed |
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| Keywords | Molecular simulation Canistel seed starch Physicochemical property Structural characterization Ultrasonic treatment Quercetin |
| Language | English |
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| Snippet | •Ultrasonic modified starch and quercetin combined was formed non-inclusion complex.•Addition of quercetin could protect the damage of starch granule size by... In order to provide a reference for improving the physicochemical properties of starch, the study of starch polyphenol complex interaction has aroused... • Ultrasonic modified starch and quercetin combined was formed non-inclusion complex. • Addition of quercetin could protect the damage of starch granule size... |
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| SubjectTerms | Canistel seed starch Molecular simulation Original Physicochemical property Quercetin Quercetin - analysis Seeds - chemistry Solubility Starch - chemistry Structural characterization Ultrasonic treatment Ultrasonics Viscosity X-Ray Diffraction |
| Title | Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin |
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