Formation Of Starch-Tannin Complexes And Influence Of Such Complexes On Starch Functionality
- View All
Excess caloric intake is a persistent problem in the USA and is associated with obesity and a host of chronic diseases. Cereal grains and other starchy foods are a major contributor to the caloric intake in the country. Strategies that reduce the rate and extent of starch digestibility would benefit calorie reduction efforts. Our hypothesis is that high molecular weight proanthocyanidins (PA) can form insoluble complexes with starch and significantly restrict their digestibility. This project aims to identify mechanisms to optimize starch-PA complexation and establish effects of such complexes on starch functionality relevant to food processing and product quality. Three specific objectives are addressed: 1) establish the effect of starch morphology and amylose composition on insoluble starch-PA complex formation; 2) establish how other food macromolecules influence starch-PA complex formation, and 3) determine the impact of the starch-PA complex formation on starch rheology, and model food texture and sensory profile. Starches with different morphologies and amylose profiles will be reacted with PA in presence of proteins, lipids, or food matrix, and the degree and nature of complex formation monitored. We will use chemical, LC-MS, enzymatic, rheological, thermal, microscopy, and sensory techniques to characterize starch-PA complexes and their consequences on starch functionality and product quality. This work will provide a foundation that will lead new mechanisms to produce bioactive starches or new processes to produce natural food products with reduced caloric load and prolonged satiety value.