Static/dynamic pressure -regulated formation of inclusion and non-inclusion complexes between Lotus seed starch and Chlorogenic acid: Pressure-induced evolution of intermolecular forces in complexes.

This study compared the effects of static pressure (SP, 100/500 MPa) and dynamic pressure (DP, 10/50 MPa) treatments on the formation and properties of lotus seed starch-chlorogenic acid (LS-CA) non-inclusion (SP-NC-100, DP-NC-10) and inclusion (SP-IC-500, DP-IC-50) complex systems. SP broke the long chains of amylose, whereas DP preferentially sheared amylopectin, resulting in a higher inclusion rate for DP-IC-50 (26.01%) compared to SP-IC-500 (15.32%). All complexes reduced the system's viscoelasticity, with the inclusion complexes exhibiting a more pronounced suppressive effect due to the confined chain mobility within the helical cavities. Gel network stability analysis indicated that the non-inclusion complex primarily relied on hydrogen bonding, and its simulated binding energy (-4.983 kcal/mol) was significantly lower than that of the inclusion complex (-8.308 kcal/mol), which involved additional hydrophobic interactions. This study provided theoretical support for the design of starch-based polyphenol delivery systems at the levels of stress regulation and molecular interactions.