Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches
作者： Ti Li , Chengmei Liu , Taotao Dai , Jun Chen , Xin Li
DOI: 10.1016/J.LWT.2021.111713
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摘要: Abstract The effect of polymeric proanthocyanidin (PPC, degree polymerization was 8.61 ± 0.12) on the physicochemical and in vitro digestion properties rice, potato pea starch investigated. Rapid viscosity analysis demonstrated that peak, trough final rice increased, but those decreased when gelatinized with 5% PPC. Differential scanning calorimetry data showed PPC retarded gelatinization reduced retrogradation enthalpy three starches. In addition, value setback to greatest extent, followed by starch, indicating restrained short-term long-term Fourier transform-infrared spectroscopy X-ray diffraction results revealed mainly altered long-range ordered structure starches through hydrogen bonding hydrophobic interactions. Scanning electron microscopy micrographs starch-PPC pastes have looser more stretched microstructures, further supporting interaction between Furthermore, indicated digestibility mixtures lower than native were beneficial extended application functional starchy food processing.
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