期刊
FOOD CHEMISTRY
卷 208, 期 -, 页码 10-17出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.096
关键词
Tannins; Proanthocyanidins; Starch digestibility; Amylose; Resistant starch
资金
- Texas A&M Borlaug International Scholars Program
- USDA National Institute for Food and Agriculture [1003810]
- NIFA [1003810, 811278] Funding Source: Federal RePORTER
Excess calorie intake is a growing global problem. This study investigated effect of complexing partially gelatinized starch with condensed tannins on in vitro starch digestibility. Extracts from tannin and non-tannin sorghum, and cellulose control, were reacted with normal and waxy maize starch in 30% (30E) and 50% ethanol (50E) solutions at 70 degrees C/20 min. More tannins complexed with the 30E than 50E starches (mean 6.2 vs 3.5 mg/g, respectively). In the 30E treatments, tannins significantly increased crystallinity, pasting temperature, peak viscosity, and slow digesting starch (from 100 to 274 mg/g) in normal, but not waxy starch, suggesting intragranular cross-linking with amylose. Tannins doubled resistant starch (RS) to approx. 300 mg/g in both starches. In 50E treatments, tannins made both maize starches behave like raw potato starch (>90% RS), suggesting granule surface interactions dominated. Non-tannin treatments generally behaved similar to cellulose. Condensed tannins could be used to favorably alter starch digestion profile. (C) 2016 Elsevier Ltd. All rights reserved.
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