Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes o...

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Bibliographic Details
Main Authors: Zirui Zhang, Jinhu Tian, Haitian Fang, Huiling Zhang, Xiangli Kong, Dongmei Wu, Jiaqi Zheng, Donghong Liu, Xingqian Ye, Shiguo Chen
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Molecules
Subjects:
proanthocyanidins
potato starch
complex
physicochemical properties
in vitro digestion
Online Access:https://www.mdpi.com/1420-3049/25/5/1123

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