Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties. Academic Article

abstract

• Proanthocyanidins (PA) cross-link wheat gluten proteins and dramatically enhance batter viscosity; PA could similarly affect related grains. This study aimed to determine PA effect on viscosity and pasting properties of barley, rye, and oat flours, and the relative contributions of PA interactions with proteins and non-starch polysaccharides (NSP). PA significantly increased batter viscosity, stability, and RVA peak viscosity in rye and barley flours (2.8 and 1.2, respectively). Interestingly, viscosity peaked distinctively ~75C in PA-treated rye and barley flours, and their isolated protein-starch systems, indicating prolamins unravelled and complexed with PA during heating. Oat was largely unaffected by PA, likely because of its protein composition. Furthermore, water-soluble rye NSP and arabinoxylans, but not barley -glucans, significantly increased starch pasting viscosity with PA; oxidative gelation was not a factor. Thus, rye flour viscosity dramatically increased through interactive effects of PA on rye proteins and NSP, which could expand its food applications.

authors

• Awika, Joseph

published proceedings

• Food Chem

altmetric score

• 1.25

author list (cited authors)

• Girard, A. L., & Awika, J. M.

citation count

• 6

complete list of authors

• Girard, Audrey L||Awika, Joseph M

publication date

• January 2021

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Animals
• Barley
• Cricetinae
• Grain Proteins
• Oats
• Polysaccharides
• Proanthocyanidins
• Prolamin
• Protein-tannin Interaction
• Rye
• Tannins
• Viscosity

PubMed Central ID

• 33964661

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2021.129969

start page

• 129969

end page

• 129969

volume

• 359

URL

• http://dx.doi.org/10.1016/j.foodchem.2021.129969