Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Suleiman A. Althawab; Derrick B. Amoako; George A. Annor; Joseph M. Awika

doi:10.1016/j.foodchem.2023.136182

Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Suleiman A. Althawab, Derrick B. Amoako, George A. Annor, Joseph M. Awika

Food Science and Nutrition

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Abstract

Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34–84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0–21%). Debranching further revealed higher retention of DP 11 – 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50–56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.

Original language	English (US)
Article number	136182
Journal	Food Chemistry
Volume	421
DOIs	https://doi.org/10.1016/j.foodchem.2023.136182
State	Published - Sep 30 2023

Bibliographical note

Funding Information:
This study was partially supported by United States Department of Agriculture, National Institute for Food and Agriculture Hatch Project No. TEX09349.

Publisher Copyright:
© 2023 Elsevier Ltd

Keywords

Amylose
Dietary fiber
Glucose
Resistant starch: starch-polyphenol interaction

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title = "Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing",

abstract = "Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34–84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0–21%). Debranching further revealed higher retention of DP 11 – 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50–56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.",

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author = "Althawab, {Suleiman A.} and Amoako, {Derrick B.} and Annor, {George A.} and Awika, {Joseph M.}",

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AU - Althawab, Suleiman A.

AU - Amoako, Derrick B.

AU - Annor, George A.

AU - Awika, Joseph M.

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N2 - Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34–84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0–21%). Debranching further revealed higher retention of DP 11 – 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50–56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.

AB - Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34–84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0–21%). Debranching further revealed higher retention of DP 11 – 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50–56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.

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KW - Resistant starch: starch-polyphenol interaction

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Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Abstract

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