Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch–Tea Polyphenol Complexes
Xin Zhang,
Peiyou Qin,
Dingtao Wu,
Jingwei Huang,
Jiayi Zhang,
Yuanyuan Gong,
Liang Zou,
Yichen Hu
Affiliations
Xin Zhang
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Peiyou Qin
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
Dingtao Wu
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Jingwei Huang
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Jiayi Zhang
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Yuanyuan Gong
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Liang Zou
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Yichen Hu
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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.
