Abstract
[Objective] This study aimed to investigate the functional characteristics of polyphenols from black soybean hulls (a by-product of black soybean ) and their application in bread. [Methods] The polyphenol extracts were obtained from black soybean hulls via ultrasonic -assisted solvent extraction, followed by the isolation of free and bound polyphenols.The regulatory effect of these polyphenols on the starch digestion characteristics of bread was further analyzed. [Results] Free and bound polyphenols were isolated from polyphenols from black soybean hulls, with contents of 20.42 mg GAE/g and 9.47 mg GAE/g, respectively.The ABTS and DPPH radical scavenging rates of free polyphenols reached 88.85% and 80.04%, respectively.The addition of 0.25% polyphenol extracts decreased the rapidly digestible starch content in bread crumb and crust from 43.75% and 40.23% to 31.25% and 27.93%, respectively, while the resistant starch content increased to 45.32% and 50.59%, respectively.Molecular docking analysis revealed that components such as chlorogenic acid in polyphenols from black soybean hulls exerted competitive and noncompetitive mixed inhibition on α-glucosidase through hydrogen bonding and hydrophobic interactions. [Conclusion] Polyphenols from black soybean hulls can retard bread digestion by inhibiting α-glucosidase activity and modifying starch structure.
Publication Date
12-11-2025
First Page
9
Last Page
19
DOI
10.13652/j.spjx.1003.5788.2025.60126
Recommended Citation
Shuiwang, ZHU; Le, WANG; Mingcong, FAN; Yan, LI; Haifeng, QIAN; and Li, WANG
(2025)
"Research on mechanism of polyphenols from black soybean hulls regulating digestion characteristics of bread,"
Food and Machinery: Vol. 41:
Iss.
11, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2025.60126
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/2
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