食品科学2026，Vol.47Issue(7)：61-69,9.DOI:10.7506/spkx1002-6630-20250904-029
多酚分子尺度影响淀粉-多酚的相互作用机制
A Molecular-Scale Study on How Polyphenol Structure Governs Starch-Polyphenol Interactions
摘要
Abstract
This study systematically investigated the interactions between high-amylose corn starch(HACS)and three polyphenols of varying molecular sizes-2,7-dihydroxynaphthalene(DHN),epigallocatechin(EGC),and epigallocatechin gallate(EGCG).1H NMR results revealed that the hydroxyl signals of DHN exhibited an up-field shift of approximately 0.1 δ due to its encapsulation within the helical cavity of amylose,whereas those of EGC and EGCG showed a down-field shift of about 0.1 δ,indicative of hydrogen bonding.This may be explained by the fact that DHN molecules enter the amylose cavity,forming inclusion complexes via hydrophobic interactions.Molecular dynamics simulations further demonstrated that the absolute value of binding energy between polyphenols and starch significantly increased from 33.97 kJ/mol for DHN to 129.87 kJ/mol for EGCG.This is because EGCG,a large molecule,interacts with starch chains only via hydrogen bonding.Meanwhile,the variation pattern of the crystal form of the resulting complex was determined by an X-ray diffractometer(XRD),and the in vitro digestion characteristics were further studied.It was found that there was a significant correlation between the content of resistant starch and the size of polyphenol molecules.The DHN-HACS complex displayed a V-type crystalline structure with a higher content of resistant starch(62%).In contrast,due to steric hindrance,EGC and EGCG formed amorphous complexes with HACS through hydrogen bonding,resulting in a lower content of resistant starch.These findings underscore the significant influence of the molecular size of polyphenols on their interactions with starch,which in turn affects starch digestibility.关键词
淀粉/多酚/相互作用/消化特性/分子动力学模拟Key words
starch/polyphenols/interactions/digestion characteristics/molecular dynamics simulation分类
轻工纺织引用本文复制引用
冯娟,王瑾,马云翔..多酚分子尺度影响淀粉-多酚的相互作用机制[J].食品科学,2026,47(7):61-69,9.基金项目
甘肃省科技联合基金项目(24JRRA846) （24JRRA846）
