Effect of Myricetin on Physicochemical Properties of Corn Starch

In order to clarify the effects of myricetin on the physicochemical properties of corn starch during digestion and absorption in the gastrointestinal tract, in vitro simulation of corn starch digestion experiment was carried out. It was found that myricetin could significantly inhibit the digestion of corn starch and thus affect the body's blood sugar content. The addition of myricetin (1.7~15.3 mg/mL) reduced the rapidly digestible starch (RDS) content of corn from 22.72% to 19.35% and increased the resistant starch (RS) content of corn from 18.11% to 39.25%. Through static rheology, differential scanning calorimetry (DSC), X-ray diffraction (XRD), infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) experiments, it was found that myricetin bound to corn starch through non-covalent interactions and affected its digestibility by decreasing its thermal stability and disrupting the original crystalline structure of corn starch, which deloyed the digestion and absorption of corn starch. This study can provide a theoretical and experimental basis for the use of myricetin as a hypoglycemic factor.