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

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.