Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation

Mengting Wang; Jianchu Chen; Shiguo Chen; Xingqian Ye; Donghong Liu

doi:10.1016/j.carbpol.2020.117172

Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation

Carbohydr Polym. 2021 Jan 15:252:117172. doi: 10.1016/j.carbpol.2020.117172. Epub 2020 Oct 1.

Authors

Mengting Wang¹, Jianchu Chen², Shiguo Chen¹, Xingqian Ye¹, Donghong Liu³

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, People's Republic of 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, People's Republic of China. Electronic address: jc@zju.edu.cn.
³ 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, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo, 315100, People's Republic of China.

PMID: 33183621
DOI: 10.1016/j.carbpol.2020.117172

Abstract

The inhibition effect of three common proanthocyanidins (PA) on the retrogradation properties of maize starch was investigated (including grape seed proanthocyanidins (GSPA), peanut skin proanthocyanidins (PSPA), and pine bark proanthocyanidins (PBPA)). Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis showed that PA could significantly decrease the values of melting enthalpy of retrogradation (ΔH_r) and the degree of relative crystallinity, suggesting that the starch re-crystallization was retarded by PA. Scanning electron microscope (SEM) characterizations illustrated that retrograded PA-starch samples formed a looser matrix with less appearance of continuous flakes during storage. Overall, 0.5 %-2.0 % of three PAs exhibited suppression of starch retrogradation after 21-day cooling storage, mainly resulting from the PA-starch interaction. Among them, PSPA showed the most substantial inhibition effect on starch retrogradation, which might be attributed to its structural features. This study suggested that PA could be a new type of inhibitor to suppress starch retrogradation.

Keywords: Inhibition effect; Proanthocyanidins; Starch retrogradation.

MeSH terms

Arachis / chemistry*
Crystallization
Grape Seed Extract / chemistry*
Molecular Conformation
Pinus / chemistry*
Plant Bark / chemistry
Proanthocyanidins / chemistry*
Starch / chemistry*
Thermodynamics
Zea mays / chemistry*

Substances

Grape Seed Extract
Grape Seed Proanthocyanidins
Proanthocyanidins
Starch