Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Version 1 : Received: 9 March 2021 / Approved: 22 March 2021 / Online: 22 March 2021 (15:35:35 CET)

A peer-reviewed article of this Preprint also exists.

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. 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.

Journal reference: Foods 2021, 10, 1233
DOI: 10.3390/foods10061233

Abstract

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 opposite trend, which arose from the difference in the adsorption property between the pre-gelatinized and co-gelatinized starch at the corresponding TA concentrations. Besides, 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 may have an acceptable inhibitory activity in vitro, the actual effect may not reach the expected one when taking processing procedures into account.

Keywords

α-Amylase inhibition; Tannic acid; Mixing order; Binding interactions; Adsorption

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