Abstract
The present work aimed to develop a porous‐gelatinized corn starch and evaluate its adsorption of grape seed proanthocyanidins (GSPs). The starches were fabricated by subjecting a porous starch (enzymolysis with α‐amylase and amyloglucosidase) to moderate gelatinization at 65°C for 3 h. The resulting morphology, structure, and properties strongly depended on the order of the enzymolysis and gelatinization steps. The porous‐gelatinized starch was mesoporous. During gelatinization, the pores in the enzymolysis starches shrank and some disappeared. Neither enzymolysis nor gelatinization changed the basic chemical structures of the starch. However, the crystallinity was increased by enzymolysis and decreased by gelatinization. Furthermore, the reduction in crystallinity decreased the enthalpy change (ΔH) and increased the peak temperature (Tp). The limited swelling upon gelatinization favored the diffusion of water molecules into the starch matrix and increased the water absorbability of the starches. A pseudo‐first‐order kinetic model accurately described the adsorption of porous‐gelatinized starch toward GSPs (R2 > 0.995). The porous‐gelatinized starch showed the best adsorption capability (qe = 18.890 ± 0.084 mg/g) and a relatively low desorption tendency (49%) toward GSPs. Thus, this starch may be used as an effective adsorbent in order to improve the utilization efficiency of GSPs and maintain their antioxidant activity.
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