Work

Interaction mechanisms in cassava starch–hemicellulose–sinapic acid ternary complex

Year: 2026

Type: article

Abstract: This research explores the mechanisms underlying the interactions within the cassava starch (CS)-hemicellulose (HE)-sinapic acid (EA) ternary complex. The results demonstrate that CS, HE, and EA predominantly form a ternary complex through hydrogen bonding and hydrophobic interactions. Specifically, HE intertwines with CS, while EA tends to attach and interact with HE. In the ternary system, EA interferes with the formation of double-helix-like structures between CS and HE, whereas HE impedes the formation of V-type complexes between CS and EA. These interactions influence the macroscopic properties of the ternary complex. HE and EA act synergistically to decrease viscosity and reduce digestibility, whereas antagonistic effects are observed in enhancing crystallinity and improving thermal stability. Overall, these findings elucidate the molecular-level interaction mechanisms among CS, HE, and EA within the ternary system and provide new insights into starch modification and the development of low-glycemic-index foods from a multicomponent perspective. • Synergistic and antagonistic interactions revealed in a ternary starch system. • Hemicellulose intertwines with cassava starch, sinapic acid attaches to hemicellulose. • Hemicellulose and sinapic acid show antagonism in improving thermal stability. • Hemicellulose and sinapic acid synergistically reduce starch digestibility. • Ternary complex shows the lowest digestibility and glycemic index.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103494