Next Article in Journal
Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment
Previous Article in Journal
Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice
Article

The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase

College of Food Science and Engineering, Northwest A & F University, Xianyang 712100, China
*
Author to whom correspondence should be addressed.
Academic Editor: Christine Scaman
Foods 2021, 10(6), 1233; https://doi.org/10.3390/foods10061233
Received: 9 March 2021 / Revised: 27 May 2021 / Accepted: 27 May 2021 / Published: 28 May 2021
(This article belongs to the Section Food Physics and (Bio)Chemistry)
The effects of mixing orders of tannic acid (TA), starch, and α-amylase on the enzyme inhibition of TA were studied, including mixing TA with α-amylase before starch addition (order 1), mixing TA with pre-gelatinized starch before α-amylase addition (order 2) and co-gelatinizing TA with starch before α-amylase addition (order 3). It was found that the enzyme inhibition was always highest for order 1 because TA could bind with the enzyme active site thoroughly before digestion occurred. Both order 2 and 3 reduced α-amylase inhibition through decreasing binding of TA with the enzyme, which resulted from the non-covalent physical adsorption of TA with gelatinized starch. Interestingly, at low TA concentration, α-amylase inhibition for order 2 was higher than order 3, while at high TA concentration, the inhibition was shown with the opposite trend, which arose from the difference in the adsorption property between the pre-gelatinized and co-gelatinized starch at the corresponding TA concentrations. Moreover, both the crystalline structures and apparent morphology of starch were not significantly altered by TA addition for order 2 and 3. Conclusively, although a polyphenol has an acceptable inhibitory activity in vitro, the actual effect may not reach the expected one when taking processing procedures into account. View Full-Text
Keywords: α-amylase inhibition; tannic acid; mixing order; binding interactions; adsorption α-amylase inhibition; tannic acid; mixing order; binding interactions; adsorption
Show Figures

Graphical abstract

MDPI and ACS Style

Wang, Y.; Li, S.; Bai, F.; Cao, J.; Sun, L. The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase. Foods 2021, 10, 1233. https://doi.org/10.3390/foods10061233

AMA Style

Wang Y, Li S, Bai F, Cao J, Sun L. The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase. Foods. 2021; 10(6):1233. https://doi.org/10.3390/foods10061233

Chicago/Turabian Style

Wang, Yueyi, Shuangshuang Li, Fangting Bai, Junwei Cao, and Lijun Sun. 2021. "The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against α-Amylase" Foods 10, no. 6: 1233. https://doi.org/10.3390/foods10061233

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop