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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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004183 |
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| author | Zongwei Hao Huijun Sun Xinran Liu Yixuan Xu Jiameng Wang Hui Xu Zhongyun Zhao Zongjun Wu Mingming Zheng Yibin Zhou Zhenyu Yu |
| author_facet | Zongwei Hao Huijun Sun Xinran Liu Yixuan Xu Jiameng Wang Hui Xu Zhongyun Zhao Zongjun Wu Mingming Zheng Yibin Zhou Zhenyu Yu |
| author_sort | Zongwei Hao |
| collection | DOAJ |
| description | 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-theanine (THE). US induced agglomeration and adhesion, increasing viscosity (p < 0.05) and enhancing the multi-scale structural order. The relative crystallinity increased to 30.82 %, improving thermal stability, while rapidly digestible starch decreased by 16.57 %, and resistant starch increased to 34.29 %. Pearson analysis indicated a strong correlation between starch digestibility and structural changes. Density functional theory calculations revealed hydrogen bonding and van der Waals forces as dominant interactions in MS-THE/EGCG complexes. These findings provide a theoretical basis for optimizing US conditions and enhancing the utilization of tea-derived bioactives in starch-based foods. |
| format | Article |
| id | doaj-art-a33f09dea14c497f88c15a5ceac4a47e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a33f09dea14c497f88c15a5ceac4a47e2025-08-20T03:53:56ZengElsevierFood Chemistry: X2590-15752025-05-012810257110.1016/j.fochx.2025.102571Exploration 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 calculationsZongwei Hao0Huijun Sun1Xinran Liu2Yixuan Xu3Jiameng Wang4Hui Xu5Zhongyun Zhao6Zongjun Wu7Mingming Zheng8Yibin Zhou9Zhenyu Yu10Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Corresponding authors at: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; Corresponding authors at: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; Corresponding authors at: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.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-theanine (THE). US induced agglomeration and adhesion, increasing viscosity (p < 0.05) and enhancing the multi-scale structural order. The relative crystallinity increased to 30.82 %, improving thermal stability, while rapidly digestible starch decreased by 16.57 %, and resistant starch increased to 34.29 %. Pearson analysis indicated a strong correlation between starch digestibility and structural changes. Density functional theory calculations revealed hydrogen bonding and van der Waals forces as dominant interactions in MS-THE/EGCG complexes. These findings provide a theoretical basis for optimizing US conditions and enhancing the utilization of tea-derived bioactives in starch-based foods.http://www.sciencedirect.com/science/article/pii/S2590157525004183Starch complexesUltrasonicationDigestibilityDensity functional theory calculations |
| spellingShingle | Zongwei Hao Huijun Sun Xinran Liu Yixuan Xu Jiameng Wang Hui Xu Zhongyun Zhao Zongjun Wu Mingming Zheng Yibin Zhou Zhenyu Yu 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 Food Chemistry: X Starch complexes Ultrasonication Digestibility Density functional theory calculations |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Starch complexes Ultrasonication Digestibility Density functional theory calculations |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004183 |
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