FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (11): 64-70.doi: 10.7506/spkx1002-6630-20190516-183

• Basic Research • Previous Articles     Next Articles

Digestibility of Starch-Apigenin Complex Prepared by Ball-Milling Method

ZHANG Liming, SHI Wenjia, ZHANG Li, LIU Yufan, HE Xihong, HAO Limin, LU Jike   

  1. (1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Institute of Quartermaster Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China; 3. School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China)
  • Online:2020-06-15 Published:2020-06-22

Abstract: In order to achieve slow digestion of starch and maintain the stability of postprandial blood glucose, starch-apigenin complex (SAC) was prepared by ball-milling method, and the in vitro digestibility of SAC was evaluated. Using one-factor-at-at-time method, the optimal conditions for the preparation of the complex were determined to be starch:apigenin mass ratio of 5:1 and milling time of 30 h, giving a content and percent complexation of apigenin of 71.5 mg/g and 35.7%, respectively. Characterization by scanning electron microscopy (SEM), X-ray diffraction, Fourier transform infrared spectroscopy (FT-IR) and thermogravimetric analysis showed that the morphology of the starch granules was altered by ball-milling with some of them being ruptured, and apigenin was adhered to the starch granules and gathered together. The crystalline diffraction peaks of apigenin in SAC disappeared after ball-milling treatment, and its characteristic absorption peaks disappeared at 1 081 and 700–800 cm-1. The thermal stability of corn starch could be improved by complexation with apigenin. In vitro digestion experiments showed that SAC with mass ratio of corn starch to apigenin of 5:1 had the lowest digestion rate of 18.8% after being incubated for 5 h, indicating that the presence of apigenin increased the anti-digestibility of starch, and the higher the content of apigenin in the complex, the lower the digestion rate of starch.

Key words: corn starch, apigenin, ball-milling, complex, digestibility

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