Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch

Abstract

BACKGROUND Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol–starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated. RESULTS The addition of PAS markedly affected the pasting, rheological and retrogradation properties of PS, especially at a concentration of 5% (w/w). Rapid viscosity analysis indicated that PAS significantly changed the viscosity, breakdown and setback value of PS. The rheological results showed that PAS decreased the flow behavior index and consistency coefficient, but increased the viscoelasticity of PS. Differential scanning calorimetry and X‐ray diffraction indicated that PAS delayed the retrogradation of PS. Furthermore, scanning electron microscopy indicated that the morphologies of retrograded PS gels were greatly altered to a less compact structure with the presence of PAS. Moreover, Fourier transform infrared spectroscopy elucidated that PAS interacted with PS via a noncovalent interaction, and inhibited the retrogradation of PS. CONCLUSIONS The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry

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

“…This finding was in agreement with the BD result of RVA. The same trends of K value and hysteresis ring area of starch added with polysaccharides have been reported before, and these results indicated that the relative stability and uniformity of the starch gel structure was enhanced [ 4 , 19 ].…”

“…This finding was in agreement with the BD result of RVA. The same trends of K value and hysteresis ring area of starch added with polysaccharides have been reported before, and these results indicated that the relative stability and uniformity of the starch gel structure was enhanced [4,19]. The value of n is inversely correlated with the pseudoplasticity degree of the entire system [31], PPC replacement decreasing the n value, for PPC1 the most.…”

“…This could be explained by the hygroscopicity of proanthocyanidins varying with their DP. PPCs with a slightly lower DP exhibited stronger moisture-absorption capacity because of a lot of external hydroxyl groups, thus reducing the exposure of starch molecules to water [ 19 ]. Presumably, PPCs of a smaller size could hamper the entanglement and formation of the double helix crystalline region of amylose, resulting in a decrease in starch viscosity.…”

“…The PPC was fractionated with a Sephadex LH-20 column, according to a means expounded in the literature, with certain modifications [ 8 , 19 ]. A total of 6 g of proanthocyanidin sample was dissolved in a methanol/water solution with the volume ratio of 1:1 and loaded in a Sephadex LH-20 column that was pretreated.…”

“…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. However, these studies concentrated on the influence of proanthocyanidins of a certain DP on the potato starch properties, while there have been few studies that have investigated the association between the DP value and the effect, especially for polymeric proanthocyanidin with different DPs.…”