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, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, Ningxia, China.
Molecules. 2020 Mar 3;25(5):1123. doi: 10.3390/molecules25051123.
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.
摄入马铃薯淀粉会显著增加血糖，并且与慢性代谢性疾病（如 2 型糖尿病、心血管疾病等）呈正相关。葡萄籽原花青素（GSP）通过抑制消化酶或改变淀粉的理化性质，被证实可以降低淀粉的消化率。在本研究中，GSP 与马铃薯淀粉复合制备多酚-淀粉复合物。通过体外消化模型、X 射线衍射、差示扫描量热法、快速黏度分析仪、傅里叶变换红外光谱和质地剖面分析研究了复合物的理化性质和消化率。结果表明，复合物的峰值黏度、崩解值、低谷值和回生值消失，取而代之的是糊化黏度的特殊持续增加。随着 GSP 结合量的增加，复合物的最终黏度降低，热稳定性提高。GSP 显著降低了复合物凝胶的硬度。FT-IR 表明，GSP 可能通过非共价键与马铃薯淀粉相互作用。此外，复合物中缓慢消化淀粉和抗性淀粉的含量也高于原淀粉。因此，我们推断添加 GSP 可以改变马铃薯淀粉的消化率，是一种可选择的改性低消化淀粉的方法。
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