Evidence map›Paper›PMID 39525059›Full record

ArticleFood chemistry: X2024

Investigation of physicochemical properties and structure of ball milling pretreated modified starch-ferulic acid complexes.

Zongwei Hao, Shengjun Han, Zhongyun Zhao, Zongjun Wu, Hui Xu, Chao Li, Mingming Zheng, Yibin Zhou, Yiqun Du, Zhenyu Yu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Zongwei HaoKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Shengjun HanKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Zhongyun ZhaoKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Zongjun WuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Hui XuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Chao LiKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Mingming ZhengKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Yibin ZhouKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Yiqun DuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Zhenyu YuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, State Key Laboratory of Tea Plant Biology and Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the formation mechanism, physicochemical properties, and intermolecular interactions of ball milling pretreated high amylose corn starch (HACS)-ferulic acid (FA) complexes were elucidated by density functional theory (DFT) calculations, and examined their structural and digestive properties. The results showed that the average molecular weight decreased to 92.155 kDa during ball milling pretreatment. The complexation degree of the ball milling pretreated HACS-FA complexes was increased, the relative crystallinity was increased by 11.74 %, and the short-range ordering was significantly improved. Notably, the content of single helix and double helix showed an increasing trend, indicating that HACS-FA complexes had a more compact V-type structure, which corresponded to a 22.39 % increase in resistant starch. DFT calculations further showed that the intermolecular interactions between HACS and FA were mainly hydrophobic, hydrogen bonding, and van der Waals forces. This study is expected to provide a new method for the efficient preparation of HACS-FA complexes.

Indexed as

Density functional theory calculationsFerulic acidLower digestion efficiencyMulti-scale structureStarch

Identifiers

PMID39525059
PMCPMC11547963

What OpenQuestion holds

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LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.