Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Zirui ZhangShiguo Chen

Abstract

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol-starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes' gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant ...Continue Reading

References

Jun 27, 2002·Journal of Agricultural and Food Chemistry·Ramazan KizilKoushik Seetharaman
Aug 31, 2002·Angewandte Chemie·Alexander StarJ Fraser Stoddart
Mar 16, 2011·Journal of Agricultural and Food Chemistry·Jie LiuGenyi Zhang
Jun 16, 2012·Journal of Agricultural and Food Chemistry·Meltem Yilmazer-MusaBalz Frei
Oct 10, 2013·Journal of the Science of Food and Agriculture·Frederico BarrosLloyd W Rooney
Jun 6, 2018·Critical Reviews in Food Science and Nutrition·Jinhu TianXingqian Ye

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