Study on the Digestibility and Interaction of Quercetin and Rutin to Wheat Starch

LI Cuicui; SUN Xiaosha; REN Shuncheng

doi:10.13386/j.issn1002-0306.2020050200

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 45-50,59. > DOI: 10.13386/j.issn1002-0306.2020050200

LI Cuicui, SUN Xiaosha, REN Shuncheng. Study on the Digestibility and Interaction of Quercetin and Rutin to Wheat Starch[J]. Science and Technology of Food Industry, 2021, 42(5): 45-50,59. DOI: 10.13386/j.issn1002-0306.2020050200

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Study on the Digestibility and Interaction of Quercetin and Rutin to Wheat Starch

1. Luohe Food Vocational College, Luohe 462300, China;
2. Henan University of Technology, Zhengzhou 450001, China

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Received Date: May 17, 2020
Available Online: March 02, 2021

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Abstract

Abstract

In this paper,the in vitro digestibility of wheat starch compounded with quercetin and rutin was studied by simulating the in vitro digestibility of wheat starch,the interaction of quercetin and rutin with wheat starch was studied by the color reaction of starch and iodine,infrared spectrum and X-ray diffraction. The results showed that in the mixed system of quercetin,rutin and wheat starch,the fast digestible starch decreased significantly(P<0.05)and the slow digestible starch and resistant starch increased significantly with the aging time(P<0.05). Quercetin and rutin inhibited the activities of starch glucosidase and alpha-amylase.The interaction between quercetin or rutin and wheat starch was confirmed,and they were bound by hydrogen bond or hydrophobic bond. However,the inhibition of quercetin and rutin on enzyme and the interaction with wheat starch reduced the digestibility of wheat starch and increased the resistant digestibility of wheat starch,which laid a theoretical foundation for the development of functional food such as hypoglycemic food.
- quercetin,
- rutin,
- wheat starch,
- digestibility,
- interaction

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