title: Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule.
abstract: Excess calorie intake is a growing global problem. This study investigated effect of complexing partially gelatinized starch with condensed tannins on in vitro starch digestibility. Extracts from tannin and non-tannin sorghum, and cellulose control, were reacted with normal and waxy maize starch in 30% (30E) and 50% ethanol (50E) solutions at 70°C/20min. More tannins complexed with the 30E than 50E starches (mean 6.2 vs 3.5mg/g, respectively). In the 30E treatments, tannins significantly increased crystallinity, pasting temperature, peak viscosity, and slow digesting starch (from 100 to 274mg/g) in normal, but not waxy starch, suggesting intragranular cross-linking with amylose. Tannins doubled resistant starch (RS) to approx. 300mg/g in both starches. In 50E treatments, tannins made both maize starches behave like raw potato starch (>90% RS), suggesting granule surface interactions dominated. Non-tannin treatments generally behaved similar to cellulose. Condensed tannins could be used to favorably alter starch digestion profile.
authors.affiliation: Cereal Quality Laboratory, Department of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843, United States; Nutrition & Food Science Department, Texas A&M University, College Station, TX 77843, United States.
authors.forename: Derrick B
authors.initials: DB
authors.lastname: Amoako
authors.affiliation: Cereal Quality Laboratory, Department of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843, United States; Nutrition & Food Science Department, Texas A&M University, College Station, TX 77843, United States. Electronic address: awika@tamu.edu.
authors.forename: Joseph M
authors.initials: JM
authors.lastname: Awika
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D002482:Cellulose / Q000378:metabolism; D002523:Edible Grain / Q000378:metabolism; D005780:Gelatin / Q000737:chemistry*; D045868:Sorghum / Q000378:metabolism; D013213:Starch / Q000378:metabolism*; D013634:Tannins / Q000737:chemistry*; D014783:Viscosity; D003313:Zea mays / Q000378:metabolism
chemical_list: D013634:Tannins; D005780:Gelatin; D002482:Cellulose; D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: Amylose; Proanthocyanidins; Resistant starch; Starch digestibility; Tannins