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.
Highlights
Potato (Solanum tubersum L.) is an important carbohydrate crop that is widely planted around the world [1]
Due to the high content of rapidly digestible starch (RDS), potato has been classified into middle or high glycemic index (GI) foods, which would induce a dramatic change in blood glucose [3]
When the Grape seed proanthocyanidins (GSP) were heated with potato starch at 70 ◦ C, the breakdown of potato starch granule and unwinding of the starch double helix structure would make it much easier for GSP to access the inside and increase the binding amount [12]
Summary
Potato (Solanum tubersum L.) is an important carbohydrate crop that is widely planted around the world [1]. Due to the high content of rapidly digestible starch (RDS), potato has been classified into middle or high glycemic index (GI) foods, which would induce a dramatic change in blood glucose [3]. Ways to reduce starch digestion will be urgently needed. Proanthocyanidins are polyphenol compounds of flavanol monomers together with their polymers, which are the secondary metabolites of plants [5]. As a by-product of the grape juice/wine industry, contains an abundance of polyphenols, especially proanthocyanidins, which show potential anti-oxidant, anti-bacterial, and anti-diabetic properties [6]. Proanthocyanidins have attracted more and more attention in the regulation of starch digestion [7,8]
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