Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches
Abstract
The effect of polymeric proanthocyanidin (PPC, degree of polymerization was 8.61 ± 0.12) on the physicochemical and in vitro digestion properties of rice, potato and pea starch was investigated. Rapid viscosity analysis demonstrated that the peak, trough and final viscosity of rice and pea starch increased, but those of potato starch decreased when gelatinized with 5% PPC. Differential scanning calorimetry data showed PPC retarded the...
Paper Details
Title
Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches
Published Date
Aug 1, 2021
Journal
Volume
148
Pages
111713 - 111713
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