@article{db6df3efdeb74e8ba0d9bf41ea99354a,
title = "Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin",
abstract = "The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn). A model system using ovalbumin determined apigeninidin as a polymerizing agent. Starch digestion and microstructure of cereal porridges from yellow corn with and without added apigeninidin, commercial blue corn, and white sorghum were examined. Apigeninidin addition promoted protein matrices in yellow corn and attenuated initial starch digestion rate that was related to matrix formation rather than α-amylase inhibition. Blue corn with 3-deoxyanthocyanidins formed protein matrices with similar lower overall starch digestibility as sorghum. Promoting matrix formation in cereal-based foods with 3-deoxyanthocyanidins may be a strategy to modulate starch digestion rate.",
keywords = "3-deoxyanthocyanidin, Apigeninidin, Food matrix, Starch digestion",
author = "Schmidt, {Leigh C.R.} and Ozturk, {Oguz K.} and Jennifer Young and Betty Bugusu and Min Li and Dennis Claddis and Zulfiqar Mohamedshah and Mario Ferruzzi and Hamaker, {Bruce R.}",
note = "Funding Information: The authors acknowledge the use of the facilities of the Bindley Bioscience Center, a core facility of the NIH-funded Indiana Clinical and Translational Sciences Institute. Leigh Schmidt was a recipient of NIFA National Needs Graduate Fellowship (No: 105787). This research was made possible in part by the support of the American People provided to the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet through the United States Agency for International Development (USAID). The contents are the sole responsibility of the authors and do not necessarily reflect the views of USAID or the United States Government. Program activities are funded by USAID under Cooperative Agreement No. AID-OAA-A-13-00047. This research was also partly supported by the Whistler Center for Carbohydrate Research at Purdue University. Funding Information: The authors acknowledge the use of the facilities of the Bindley Bioscience Center, a core facility of the NIH-funded Indiana Clinical and Translational Sciences Institute. Leigh Schmidt was a recipient of NIFA National Needs Graduate Fellowship (No: 105787). This research was made possible in part by the support of the American People provided to the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet through the United States Agency for International Development (USAID). The contents are the sole responsibility of the authors and do not necessarily reflect the views of USAID or the United States Government. Program activities are funded by USAID under Cooperative Agreement No. AID-OAA-A-13-00047. This research was also partly supported by the Whistler Center for Carbohydrate Research at Purdue University. Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",
year = "2023",
month = mar,
day = "15",
doi = "10.1016/j.foodchem.2022.134611",
language = "English (US)",
volume = "404",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd",
}