Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule. Academic Article

abstract

• 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 70C/20min. More tannins complexed with the 30E than 50E starches (mean 6.2 vs 3.5mg/g, respectively). In the 30E treatments, tannins significantly increased crystallinity, pasting temperature, peak viscosity, and slow digesting starch (from 100 to 274mg/g) in normal, but not waxy starch, suggesting intragranular cross-linking with amylose. Tannins doubled resistant starch (RS) to approx. 300mg/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.

authors

• Awika, Joseph

published proceedings

• Food Chem

author list (cited authors)

• Amoako, D. B., & Awika, J. M.

citation count

• 70

complete list of authors

• Amoako, Derrick B||Awika, Joseph M

publication date

• January 2016

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Amylopectin
• Amylose
• Cellulose
• Edible Grain
• Gelatin
• Proanthocyanidins
• Resistant Starch
• Sorghum
• Starch
• Starch Digestibility
• Tannins
• Viscosity
• Zea Mays

PubMed Central ID

• 27132818

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2016.03.096

start page

• 10

end page

• 17

volume

• 208

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2Fj.foodchem.2016.03.096