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Probing gallic acid–starch interactions through Rapid ViscoAnalyzer in vitro digestion
Ist Teil von
Food research international, 2023-11, Vol.173, p.113409-113409, Article 113409
Ort / Verlag
Elsevier Ltd
Erscheinungsjahr
2023
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals
Beschreibungen/Notizen
[Display omitted]
•The inhibition of digestion of starch pastes by gallic acid (GA) was measured.•This inhibition was modest when GA was cooked with starch.•It was significant when GA was added to starch paste after cooking.•This latter effect increased with paste viscosity for potato and wheat starches.•This latter effect did not depend on paste viscosity for rice and maize starches.
Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase.