Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Abstract

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch

“…The addition of PPC1, PPC2, and PPC3 led to significant decreases in peak viscosity (PV) and increases of pasting temperature (PT) of PoS from 68.63 to 68.66 and 69.00 and 69.53 °C, respectively, which indicates that PPC delayed the rapid swelling of starch granules. Similar results were reported in previous works [ 18 ], which found that the released polyphenols crosslinked starch with water through polyphenolic hydroxyl groups. On the one hand, PPC diminished water usability for swelling of starch particles via competition for water and then decreased the amount of leaching amyloses and overall viscosity.…”

“…The pasting characteristics of PoS and PoS-PPC blends were determined using RVA (Perten RVA 4500, Stockholm, Sweden), according to preceding papers [ 18 ]. Based on our previous research, we chose 20:1 as the mass ratio of starch to PPC [ 18 ]. Briefly, 2 g of starch was mixed with proanthocyanidins (PPC1, PPC2, and PPC3) at doses of 0% and 5% ( w/w ), and added with 20 mL of distilled water.…”

“…The pasting characteristics of PoS and PoS-PPC blends were determined using RVA (Perten RVA 4500, Stockholm, Sweden), according to preceding papers [18]. Based on our previous research, we chose 20:1 as the mass ratio of starch to PPC [18].…”

“…To date, several papers have focused on the influence of proanthocyanidin on pasting, thermal, rheological, and digestion characteristics of potato starch. Zhang et al [ 18 ] found that grape seed proanthocyanidins increased thermostability, reduced rapid digestion, and decreased the final viscosity and hardness of PoS gel significantly. Gao et al [ 19 ] reported that oligomeric procyanidins (DP ≈ 2.88) improved the viscoelasticity and restrained the retrogradation of PoS paste.…”

Properties of Potato Starch Roasted with Apple Distillery Wastewater

“…So far, to our knowledge, no research has been published on the application of apple distillery wastewater in the starch modification process. In the investigation, potato starch was used; it has been classified as part of middle or high glycemic index (GI) foods, since it contains a high content of rapidly digestible starch (RDS) [17]. Because of the abovementioned, the aim of this study was to examine the possibility of using apple distillery wastewater in combination with roasting to produce potato starch esters with an increased content of RS, as well as to determine the effects of different esterification conditions on the selected properties of modified starch, which is important for its use in the food industry.…”