Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties
| Autor: | Audrey L. Girard, Joseph M. Awika |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Starch
Polysaccharide 01 natural sciences Analytical Chemistry Viscosity chemistry.chemical_compound 0404 agricultural biotechnology Polysaccharides Cricetinae Animals Grain Proteins Food science Prolamin chemistry.chemical_classification biology Chemistry Non starch polysaccharides digestive oral and skin physiology 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Proanthocyanidin biology.protein Condensed tannin Tannins Food Science |
| Zdroj: | Food chemistry. 359 |
| ISSN: | 1873-7072 |
| Popis: | Proanthocyanidins (PA) cross-link wheat gluten proteins and dramatically enhance batter viscosity; PA could similarly affect related grains. This study aimed to determine PA effect on viscosity and pasting properties of barley, rye, and oat flours, and the relative contributions of PA interactions with proteins and non-starch polysaccharides (NSP). PA significantly increased batter viscosity, stability, and RVA peak viscosity in rye and barley flours (2.8× and 1.2×, respectively). Interestingly, viscosity peaked distinctively ~75 °C in PA-treated rye and barley flours, and their isolated protein-starch systems, indicating prolamins unravelled and complexed with PA during heating. Oat was largely unaffected by PA, likely because of its protein composition. Furthermore, water-soluble rye NSP and arabinoxylans, but not barley β-glucans, significantly increased starch pasting viscosity with PA; oxidative gelation was not a factor. Thus, rye flour viscosity dramatically increased through interactive effects of PA on rye proteins and NSP, which could expand its food applications. |
| Databáze: | OpenAIRE |
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