Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch

Yuxue Zheng; Jinhu Tian; Xiangli Kong; Dan Wu; Shiguo Chen; Donghong Liu; Xingqian Ye

doi:10.1016/j.foodchem.2020.127666

Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch

Food Chem. 2021 Jan 15:335:127666. doi: 10.1016/j.foodchem.2020.127666. Epub 2020 Jul 27.

Authors

Yuxue Zheng¹, Jinhu Tian², Xiangli Kong³, Dan Wu¹, Shiguo Chen¹, Donghong Liu⁴, Xingqian Ye⁵

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: jinhutian@126.com.
³ Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
⁵ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.

PMID: 32739821
DOI: 10.1016/j.foodchem.2020.127666

Abstract

Proanthocyanidins extracted from Chinese berry leaves (CBLPs) were heated with rice starch in aqueous solution to prepare polyphenols-starch complexes. The physicochemical properties of the complexes were characterized with XRD, DSC, RVA and FT-IR and starch constituents were also analyzed with an enzyme method. Results indicated that the addition of CBLPs destroyed the long ordered structure of rice starch rather than the short ordered structure, since the crystallinity decreased from 21.96% to 18.90% and the ratio of 1047 cm^-1/1022 cm^-1 showed little difference, consistent with the lower ΔH of complexes with higher CBLPs content. Additionally, the CBLPs-rice starch complexes showed a significantly lower content of rapidly digested starch (RDS, 45.64 ± 3.25%) than that of the native rice starch (67.76 ± 2.15%). These results indicated that CBLPs complexes with rice starch might be a novel way to prepare functional starch with slower digestion.

Keywords: Digestibility; Non-covalent binding; Physicochemical properties; Proanthocyanidins; Rice starch.

MeSH terms

Calorimetry, Differential Scanning
Digestion
Lycium / chemistry*
Oryza / chemistry*
Plant Leaves / chemistry*
Proanthocyanidins / chemistry*
Proanthocyanidins / isolation & purification
Proanthocyanidins / metabolism
Spectroscopy, Fourier Transform Infrared
Starch / chemistry*
Starch / metabolism
Starch / pharmacokinetics
Thermogravimetry
Water / chemistry
X-Ray Diffraction

Substances

Proanthocyanidins
Water
Starch