Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours
| Autor: | Scott R. Bean, Devin J. Rose, Rhett C. Kaufman, David S. Jackson, Nyambe L. Mkandawire, Curtis L. Weller |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
food.ingredient
Food Handling Starch Amylopectin Flour Catechin chemistry.chemical_compound food Tannin Cooking Food science Amylase Resistant starch Cellulose Sorghum chemistry.chemical_classification biology Plant Extracts food and beverages General Chemistry biology.organism_classification Molecular Weight chemistry Agronomy Polyphenol biology.protein alpha-Amylases General Agricultural and Biological Sciences Digestion Tannins |
| Zdroj: | Journal of Agricultural and Food Chemistry. 61:4448-4454 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf400464j |
| Popis: | The purpose of this study was to investigate the effects of tannins on starch digestion in tannin-containing sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts reduced amylase activity in a tannin concentration-dependent manner when the extract was mixed with the enzyme before substrate (amylopectin) addition, with higher molecular weight tannins showing greater reduction. Conversely, when the extract and substrate were combined before enzyme addition an enhancement in amylase activity was experienced. In uncooked, cooked, and cooked and stored wholegrain sorghum flours, rapidly digestible, slowly digestible, and resistant starches were not correlated with tannin content or molecular weight distribution. Resistant starch increased from 6.5% to 22-26% when tannins were added to starch up to 50% (starch weight). Tannin extracts both reduced and enhanced amylase activity depending on conditions, and, while these trends were clear in extracts, the effects on starch digestion in wholegrain flours was more complex. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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