Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

Frederico Barros; Joseph Awika; Lloyd W Rooney

doi:10.1002/jsfa.6400

journal article Oct 23, 2013

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

Frederico Barros Joseph Awika Lloyd W Rooney

Journal of the Science of Food and Agriculture Vol. 94 No. 6 pp. 1212-1217 · Wiley

View at Publisher Save 10.1002/jsfa.6400

Abstract

AbstractBACKGROUNDThere is a growing interest to increase resistant starch (RS) in foods through natural modification of starch. Sorghum tannins (proanthocyanidins, PAs) were recently reported to interact with starch, increasing RS. However, there is no information about how the molecular weight profile of PAs affects RS formation. This study investigated how different‐molecular‐weight PAs from sorghum affected RS formation in different starch models.RESULTSThe levels of RS were higher (331–437 mg g−1) when high‐amylose starch was cooked with phenolic extracts containing mostly high‐molecular‐weight PAs compared with extracts containing lower‐molecular‐weight PAs or monomeric catechin (249–285 mg g−1). In general, binding capacity of PAs with amylose increased proportionally with molecular weight. For example, the percentage of PAs bound to amylose increased from 45% (PAs with degree of polymerization (DP) = 6) to 94% (polymeric PAs, DP > 10). The results demonstrate that molecular weight of the PAs directly affects their interaction with starch: the higher the molecular weight, the stronger the binding to amylose and the higher the RS formation.CONCLUSIONPolymeric PAs from sorghum can naturally modify starch by interacting strongly with amylose and are thus most suitable to produce foods with higher RS. © 2013 Society of Chemical Industry

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Details

Published: Oct 23, 2013
Vol/Issue: 94(6)
Pages: 1212-1217
License: View

Authors

F

Frederico Barros

Cereal Quality Lab, Department of Soil & Crop Sciences Texas A&M University 370 Olsen Blvd, TAMU 2474, College Station TX 77843‐2474 USA

J

Joseph Awika

Cereal Quality Lab, Department of Soil & Crop Sciences Texas A&M University 370 Olsen Blvd, TAMU 2474, College Station TX 77843‐2474 USA

L

Lloyd W Rooney

Cereal Quality Lab, Department of Soil & Crop Sciences Texas A&M University 370 Olsen Blvd, TAMU 2474, College Station TX 77843‐2474 USA

Cite This Article

Frederico Barros, Joseph Awika, Lloyd W Rooney (2013). Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation. Journal of the Science of Food and Agriculture, 94(6), 1212-1217. https://doi.org/10.1002/jsfa.6400

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

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