TY - JOUR
T1 - Effects of Alpinia oxyphylla fructus polysaccharide on the gelatinization, retrogradation, structural characteristics, antioxidant activity, and in vitro digestibility of corn starch
AU - Li, Zihan
AU - Duan, Qingfei
AU - Mo, Yongmei
AU - Xie, Fuhan
AU - Zhou, Qian
AU - Sun, Pingping
AU - Lu, Changfu
AU - Xie, Fengwei
AU - Chen, Pei
N1 - Publisher Copyright:
© 2025
PY - 2025/5
Y1 - 2025/5
N2 - Alpinia oxyphylla fructus polysaccharide (AOFP) exhibits diverse biological activities, but its influence on starch properties remains underexplored. This study elucidates the effects of AOFP on the gelatinization, retrogradation behavior, and functional characteristics of corn starch (CS). Iodine binding capacity, XRD, and FTIR analyses revealed that AOFP significantly inhibited amylose leaching, likely through hydrogen bonding interactions, thereby suppressing starch recrystallization and retrogradation. At a 6 % AOFP concentration, the relative crystallinity of the system decreased from 14.910 ± 0.320 % to 6.023 ± 0.142 % on Day 7, the retrogradation rate (R7) declined from 54.95 ± 1.07 % to 32.58 ± 1.08 %, and the gel hardness was reduced from 187.32 ± 1.87 gf to 66.06 ± 1.08 gf. Additionally, AOFP significantly increased the resistant starch (RS) content from 10.96 ± 0.38 % to 19.08 ± 1.06 % and enhanced the antioxidant capacity of the composite system, with ABTS+ and DPPH radical scavenging activities increasing by 88.59 ± 1.1526 % and 76.24 ± 1.3277 %, respectively. These findings collectively demonstrate that AOFP is a functional ingredient capable of modulating both structural and functional properties of starch-based foods.
AB - Alpinia oxyphylla fructus polysaccharide (AOFP) exhibits diverse biological activities, but its influence on starch properties remains underexplored. This study elucidates the effects of AOFP on the gelatinization, retrogradation behavior, and functional characteristics of corn starch (CS). Iodine binding capacity, XRD, and FTIR analyses revealed that AOFP significantly inhibited amylose leaching, likely through hydrogen bonding interactions, thereby suppressing starch recrystallization and retrogradation. At a 6 % AOFP concentration, the relative crystallinity of the system decreased from 14.910 ± 0.320 % to 6.023 ± 0.142 % on Day 7, the retrogradation rate (R7) declined from 54.95 ± 1.07 % to 32.58 ± 1.08 %, and the gel hardness was reduced from 187.32 ± 1.87 gf to 66.06 ± 1.08 gf. Additionally, AOFP significantly increased the resistant starch (RS) content from 10.96 ± 0.38 % to 19.08 ± 1.06 % and enhanced the antioxidant capacity of the composite system, with ABTS+ and DPPH radical scavenging activities increasing by 88.59 ± 1.1526 % and 76.24 ± 1.3277 %, respectively. These findings collectively demonstrate that AOFP is a functional ingredient capable of modulating both structural and functional properties of starch-based foods.
KW - Alpinia oxyphylla fructus polysaccharide
KW - Corn starch
KW - Properties
UR - http://www.scopus.com/inward/record.url?scp=105003298891&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2025.143284
DO - 10.1016/j.ijbiomac.2025.143284
M3 - Article
AN - SCOPUS:105003298891
SN - 0141-8130
VL - 310
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
M1 - 143284
ER -