Analysis of Key Ordered Structural Regions in the Formation of Lotus Seed Starch–Chlorogenic Acid Complexes Induced by Dynamic/Static Pressure

Abstract

Dynamic high-pressure homogenization (10–50 MPa) and static high hydrostatic pressure (100–500 MPa) induce stable inclusion complexes and destructible non-inclusion complexes between lotus seed starch and chlorogenic acid. However, their formation mechanisms remain unclear. This study investigates these mechanisms from a multiscale structural perspective. The results indicate that the disruption of the original multiscale structure of starch via dynamic and static pressures is key to the formation of inclusion-type complex structures, with the dynamic effects being more significant. However, this disruption leads to a continuous decrease in the content of non-inclusion complexes. Both types of complex structures enhance the short-range order of the local starch structures. Low pressure favors the short-range ordered structure of non-inclusion complexes, whereas high pressure forms V-type inclusion structures with anti-digestion properties. The findings elucidate the regulatory effects of varying pressures on the specific structural transformations of starch–polyphenol complexes.

Keywords: lotus seed starch, endogenous polyphenols, Chlorogenic acid, dynamic/static pressure, inclusion/non-inclusion complex structures, multiscale structures