Food and Fermentation Industries >

2023 , Vol. 49 >Issue 2: 212 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029262

Study on the effect of prunus proanthocyanidins on the digestion of potato starch

  • LI Kui ,
  • WEI Daiwei ,
  • LI Shuqi ,
  • ZHANG Huiling
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  • 1(Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China)
    2(School of Food and Wine, Ningxia University, Yinchuan 750021, China)

Received date: 2021-09-07

  Revised date: 2021-11-17

  Online published: 2023-02-15

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Abstract

Different proportions of plum fruit proanthocyanidins were added to the potato (Qingshu No. 9). Through in vitro simulated digestion experiments, the digestion characteristics of plum proanthocyanidins combined with potato starch were studied and analyzed. Scanning electron microscope (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and AutoDock Vina software explored the mechanism of plum proanthocyanidins inhibiting starch digestion in potatoes. Results showed that the slow digestion starch (RDS) content in potatoes decreased significantly with the increase of the amount of plum proanthocyanidin, while the slow digestion starch (SDS) and resistant starch (RS) content increased. The results of FTIR and XRD indicated that the plum proanthocyanidins may combine with potato starch through non-covalent forces such as hydrogen bonds. In addition, AutoDock Vina software was used to carry out molecular simulation docking treatment of plum proanthocyanidin and α-amylase. Results showed that the docking site was located in the hydrophobic cavity of the amylase protein structure, and the plum proanthocyanidins inhibited the α-amylase activity through covalent binding and non-covalent effects.

Key words： cerasus humilis polyphenol; proanthocyanidins; potato starch; digestion inhibition

Cite this article

LI Kui , WEI Daiwei , LI Shuqi , ZHANG Huiling . Study on the effect of prunus proanthocyanidins on the digestion of potato starch[J]. Food and Fermentation Industries, 2023 , 49(2) : 212 -217 . DOI: 10.13995/j.cnki.11-1802/ts.029262

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