PMID- 33183621
OWN - NLM
STAT- MEDLINE
DCOM- 20210412
LR  - 20210412
IS  - 1879-1344 (Electronic)
IS  - 0144-8617 (Linking)
VI  - 252
DP  - 2021 Jan 15
TI  - Inhibition effect of three common proanthocyanidins from grape seeds, peanut 
      skins and pine barks on maize starch retrogradation.
PG  - 117172
LID - S0144-8617(20)31345-X [pii]
LID - 10.1016/j.carbpol.2020.117172 [doi]
AB  - The inhibition effect of three common proanthocyanidins (PA) on the 
      retrogradation properties of maize starch was investigated (including grape seed 
      proanthocyanidins (GSPA), peanut skin proanthocyanidins (PSPA), and pine bark 
      proanthocyanidins (PBPA)). Differential scanning calorimetry (DSC) and X-ray 
      diffraction (XRD) analysis showed that PA could significantly decrease the values 
      of melting enthalpy of retrogradation (DeltaH(r)) and the degree of relative 
      crystallinity, suggesting that the starch re-crystallization was retarded by PA. 
      Scanning electron microscope (SEM) characterizations illustrated that retrograded 
      PA-starch samples formed a looser matrix with less appearance of continuous 
      flakes during storage. Overall, 0.5 %-2.0 % of three PAs exhibited suppression of 
      starch retrogradation after 21-day cooling storage, mainly resulting from the 
      PA-starch interaction. Among them, PSPA showed the most substantial inhibition 
      effect on starch retrogradation, which might be attributed to its structural 
      features. This study suggested that PA could be a new type of inhibitor to 
      suppress starch retrogradation.
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Wang, Mengting
AU  - Wang M
AD  - College of Biosystems Engineering and Food Science, National-Local Joint 
      Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key 
      Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food 
      Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, 310058, People's Republic of China.
FAU - Chen, Jianchu
AU  - Chen J
AD  - College of Biosystems Engineering and Food Science, National-Local Joint 
      Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key 
      Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food 
      Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, 310058, People's Republic of China. Electronic address: jc@zju.edu.cn.
FAU - Chen, Shiguo
AU  - Chen S
AD  - College of Biosystems Engineering and Food Science, National-Local Joint 
      Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key 
      Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food 
      Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, 310058, People's Republic of China.
FAU - Ye, Xingqian
AU  - Ye X
AD  - College of Biosystems Engineering and Food Science, National-Local Joint 
      Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key 
      Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food 
      Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, 310058, People's Republic of China.
FAU - Liu, Donghong
AU  - Liu D
AD  - College of Biosystems Engineering and Food Science, National-Local Joint 
      Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key 
      Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food 
      Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, 310058, People's Republic of China; Ningbo Research Institute, Zhejiang 
      University, Ningbo, 315100, People's Republic of China.
LA  - eng
PT  - Journal Article
DEP - 20201001
PL  - England
TA  - Carbohydr Polym
JT  - Carbohydrate polymers
JID - 8307156
RN  - 0 (Grape Seed Extract)
RN  - 0 (Grape Seed Proanthocyanidins)
RN  - 0 (Proanthocyanidins)
RN  - 9005-25-8 (Starch)
SB  - IM
MH  - Arachis/*chemistry
MH  - Crystallization
MH  - Grape Seed Extract/*chemistry
MH  - Molecular Conformation
MH  - Pinus/*chemistry
MH  - Plant Bark/chemistry
MH  - Proanthocyanidins/*chemistry
MH  - Starch/*chemistry
MH  - Thermodynamics
MH  - Zea mays/*chemistry
OTO - NOTNLM
OT  - Inhibition effect
OT  - Proanthocyanidins
OT  - Starch retrogradation
EDAT- 2020/11/14 06:00
MHDA- 2021/04/13 06:00
CRDT- 2020/11/13 05:34
PHST- 2020/04/16 00:00 [received]
PHST- 2020/09/22 00:00 [revised]
PHST- 2020/09/25 00:00 [accepted]
PHST- 2020/11/13 05:34 [entrez]
PHST- 2020/11/14 06:00 [pubmed]
PHST- 2021/04/13 06:00 [medline]
AID - S0144-8617(20)31345-X [pii]
AID - 10.1016/j.carbpol.2020.117172 [doi]
PST - ppublish
SO  - Carbohydr Polym. 2021 Jan 15;252:117172. doi: 10.1016/j.carbpol.2020.117172. Epub 
      2020 Oct 1.