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

Food Chemistry

Volumn 208, Issue , 2016, Pages 10-17

  Amoako, Derrick B ^a   Awika, Joseph M ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Amylose; Proanthocyanidins; Resistant starch; Starch digestibility; Tannins

Indexed keywords

CELLULOSE; CYCLODEXTRINS; FLAVONOIDS; GRANULATION; TANNINS;

AMYLOSE; GELATINIZED STARCH; PASTING TEMPERATURE; PROANTHOCYANIDINS; RESISTANT STARCH; STARCH DIGESTIBILITIES; SURFACE INTERACTIONS; WAXY MAIZE STARCH;

STARCH;

ALCOHOL; AMYLOSE; CELLULOSE; POTATO STARCH; PROANTHOCYANIDIN; STARCH; TANNIN DERIVATIVE; AMYLOPECTIN; GELATIN;

ANALYTIC METHOD; AQUEOUS SOLUTION; ARTICLE; CHEMICAL INTERACTION; CROSS LINKING; CRYSTALLIZATION; DIGESTION; DRUG GRANULE; GELATINIZATION; IN VITRO STUDY; MAIZE; NONHUMAN; POLYMERIZATION; SORGHUM; SURFACE PROPERTY; TEMPERATURE; VISCOSITY; CHEMISTRY; FOOD GRAIN; METABOLISM;

CELLULOSE; CRYSTALLINITY; DIGESTIBILITY; STARCH; TANNINS; VISCOSITY;

AMYLOPECTIN; AMYLOSE; CELLULOSE; EDIBLE GRAIN; GELATIN; SORGHUM; STARCH; TANNINS; VISCOSITY; ZEA MAYS;

EID: 84977666611     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.096     Document Type: Article

References (37)

1. AACC-International, Approved methods of analysis. Methods 26-50.01, 39-11.01, 54-40.02, 11th ed., 2010, AACC International, St. Paul, MN, U.S.A.
2. Aller, E.E.J.G., Abete, I., Astrup, A., Martinez, J.A., van Baak, M.A., Starches, sugars and obesity. Nutrients 3:3 (2011), 341–369.
3. Awika, J.M., Major cereal grains production and use around the world. Awika, J.M., Piironen, V., Bean, S., (eds.) Advances in cereal science. Implications to food processing and health promotion, vol. 1089, 2011, American Chemical Society, 1–13.
4. Awika, J.M., Yang, L.Y., Browning, J.D., Faraj, A., Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. Lwt-Food Science and Technology 42:6 (2009), 1041–1046.
5. Baks, T., Ngene, I.S., Van Soest, J.J., Janssen, A.E., Boom, R.M., Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations. Carbohydrate Polymers 67:4 (2007), 481–490.
6. Barichello, V., Yada, R.Y., Coffin, R.H., Stanley, D.W., Low-temperature sweetening in susceptible and resistant potatoes – Starch structure and composition. Journal of Food Science 55:4 (1990), 1054–1059.
7. Barros, F., Awika, J.M., Rooney, L.W., Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. Journal of Agricultural and Food Chemistry 60 (2012), 11609–11617.
8. Barros, F., Awika, J.M., Rooney, L.W., Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation. Journal of the Science of Food and Agriculture 94:6 (2014), 1212–1217.
9. Beta, T., Corke, H., Rooney, L.W., Taylor, J.R.N., Starch properties as affected by sorghum grain chemistry. Journal of the Science of Food and Agriculture 81:2 (2001), 245–251.
10. Chai, Y.W., Wang, M.Z., Zhang, G.Y., Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch. Journal of Agricultural and Food Chemistry 61:36 (2013), 8608–8615.
11. Cohen, R., Orlova, Y., Kovalev, M., Ungar, Y., Shimoni, E., Structural and functional properties of amylose complexes with genistein. Journal of Agricultural and Food Chemistry 56:11 (2008), 4212–4218.
12. Dunn, K.L., Yang, L.Y., Girard, A., Bean, S., Awika, J.M., Interaction of sorghum tannins with wheat proteins and effect on in vitro starch and protein digestibility in a baked product matrix. Journal of Agricultural and Food Chemistry 63:4 (2015), 1234–1241.
13. Englyst, K.N., Hudson, G.J., Englyst, H.N., Starch analysis in food. Encyclopedia of Analytical Chemistry, 2000.
14. Englyst, H.N., Kingman, S.M., Cummings, J.H., Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46 (1992), S33–S50.
15. Hagerman, A.E., Butler, L.G., The specificity of proanthocyanidin-protein interactions. Journal of Biological Chemistry 256:9 (1981), 4494–4497.
16. Hanhineva, K., Torronen, R., Bondia-Pons, I., Pekkinen, J., Kolehmainen, M., Mykkanan, H., Poutanen, K., Impact of dietary polyphenols on carbohydrate metabolism. International Journal of Molecular Sciences 11:4 (2010), 1365–1402.
17. Hoover, R., Vasanthan, T., Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydrate Research 252 (1994), 33–53.
18. Juszczak, L., Fortuna, T., Krok, F., Non-contact atomic force microscopy of starch granules surface. Part II. Selected cereal starches. Starch-Starke 55:1 (2003), 8–16.
19. Kaluza, W.Z., Mcgrath, R.M., Roberts, T.C., Schroder, H.H., Separation of phenolics of sorghum-bicolor (L) moench grain. Journal of Agricultural and Food Chemistry 28:6 (1980), 1191–1196.
20. Kibar, E.A.A., Gönenç, İ., Us, F., Gelatinization of waxy, normal and high amylose corn starches. The Journal of Food 35 (2010), 237–244.
21. Langer, S., Marshall, L.J., Day, A.J., Morgan, M.R., Flavanols and methylxanthines in commercially available dark chocolate: A study of the correlation with nonfat cocoa solids. Journal of Agricultural and Food Chemistry 59:15 (2011), 8435–8441.
22. Le Bourvellec, C., Bouchet, B., Renard, C.M.G.C., Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides. Biochimica et Biophysica Acta (BBA) – General Subjects 1725:1 (2005), 10–18.
23. Lemlioglu-Austin, D., Turner, N.D., McDonough, C.M., Rooney, L.W., Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, estimated glycemic index (EGI), and resistant starch (RS) contents of porridges. Molecules 17:9 (2012), 11124–11138.
24. Liu, J., Wang, M.Z., Peng, S.L., Zhang, G.Y., Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content. Journal of Agricultural and Food Chemistry 59:9 (2011), 4582–4588.
25. Lopez-Rubio, A., Flanagan, B.M., Gilbert, E.P., Gidley, M.J., A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study. Biopolymers 89:9 (2008), 761–768.
26. Mkandawire, N.L., Kaufman, R.C., Bean, S.R., Weller, C.L., Jackson, D.S., Rose, D.J., Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on alpha-amylase activity and in vitro digestibility of starch in raw and processed flours. Journal of Agricultural and Food Chemistry 61:18 (2013), 4448–4454.
27. Mutungi, C., Passauer, L., Onyango, C., Jaros, D., Rohm, H., Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and C-13 CP/MAS NMR spectroscopy. Carbohydrate Polymers 87:1 (2012), 598–606.
28. Ojwang, L.O., Yang, L.Y., Dykes, L., Awika, J.M., Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound. Food Chemistry 139:1–4 (2013), 35–43.
29. Soares, S., Mateus, N., de Freitas, V., Carbohydrates inhibit salivary proteins precipitation by condensed tannins. Journal of Agricultural and Food Chemistry 60:15 (2012), 3966–3972.
30. USDA-ERS, United States Department of Agriculture: Economic Research Services Food Consumption Database. 2014, USDA-ERS In < http://www.ers.usda.gov/data/foodconsumption/>.
31. Varriano-Marston, E., Ke, V., Huang, G., Comparison of methods to determine starch gelatinization in bakery foods. Cereal Chemistry 57:4 (1980), 242–248.
32. Wongsagonsup, R., Varavinit, S., BeMiller, J.N., Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products. Cereal Chemistry 85:6 (2008), 738–745.
33. Wootton, M., Chaudhry, M.A., Gelatinization and invitro digestibility of starch in baked products. Journal of Food Science 45:6 (1980), 1783–1784.
34. Ya, C., Gaffney, S.H., Lilley, T.H., Haslam, E., Carbohydrate-polyphenol complexation. Hemingway, R.W., Karchesy, J.J., (eds.) Chemistry and significance of condensed tannins, 1989, Plenum Press, New York, 307–322.
35. Yang, L., Allred, K.F., Geera, B., Allred, C.D., Awika, J.M., Sorghum phenolics demonstrate estrogenic action and induce apoptosis in nonmalignant colonocytes. Nutrition and Cancer 64:3 (2012), 419–427.
36. Zhang, G.Y., Hamaker, B.R., Slowly digestible starch: Concept, mechanism, and proposed extended glycemic index. Critical Reviews in Food Science and Nutrition 49:10 (2009), 852–867.
37. Zhu, F., Interactions between starch and phenolic compound. Trends in Food Science & Technology 43:2 (2015), 129–143.