Slow starch hydrolysis of non-glutinous rice flour and potato starch heated with taxifolin: contribution of proteins to the former and longer amylose to the latter

Abstract

Taxifolin (dihydroquercetin), which has various pharmacological functions, is contained in edible plants. Some taxifolin-containing foodstuffs such as adzuki bean and sorghum seeds are cooked by themselves and with other starch-containing ingredients. In this study, non-glutinous rice flour (joshin-ko) and potato starch were heated with taxifolin. The heating resulted in the slowdown of pancreatin-induced hydrolysis of suspendable starch in joshin-ko and soluble starch in potato starch. The products of taxifolin formed by the heating such as quercetin were combined with starch during the heating and/or retrogradation, which was converted into the suspendable starch in joshin-ko and the soluble starch in the potato. Taking the difference in protein content and amylose chain length between joshin-ko and potato starch into account, the slowdown is discussed to be due to the binding of the reaction products of taxifolin to proteins in suspendable starch in joshin-ko and to soluble amylose in potato starch.