RESUMO
The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn). A model system using ovalbumin determined apigeninidin as a polymerizing agent. Starch digestion and microstructure of cereal porridges from yellow corn with and without added apigeninidin, commercial blue corn, and white sorghum were examined. Apigeninidin addition promoted protein matrices in yellow corn and attenuated initial starch digestion rate that was related to matrix formation rather than α-amylase inhibition. Blue corn with 3-deoxyanthocyanidins formed protein matrices with similar lower overall starch digestibility as sorghum. Promoting matrix formation in cereal-based foods with 3-deoxyanthocyanidins may be a strategy to modulate starch digestion rate.
Assuntos
Grão Comestível , Sorghum , Grão Comestível/química , Dissulfetos/análise , Antocianinas/análise , Sorghum/química , Amido/metabolismo , Zea mays/metabolismo , Digestão , Ração Animal/análiseRESUMO
The Institute of Food Technologists has issued this Scientific Status Summary to inform readers of recent innovations in food packaging materials.
Assuntos
Embalagem de Alimentos/tendências , Absorção , Anti-Infecciosos , Bebidas , Dióxido de Carbono , Etilenos/química , Rotulagem de Alimentos , Embalagem de Alimentos/métodos , Sequestradores de Radicais Livres , Nanotecnologia , Odorantes , Paladar , Temperatura , Volatilização , Água/análiseRESUMO
The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.