Effects of sorghum (Sorghum bicolor (L.

) Moench) tannins on -amylase activity and in vitro digestibility of starchin raw and processed flours.
Mkandawire NL, Kaufman RC, Bean SR, Weller CL, Jackson DS, Rose DJ. Source
Department of Food Science and Technology, 143 Food Industry Complex, University of NebraskaLincoln, Lincoln, Nebraska 68588, United States.

Abstract
The purpose of this study was to investigate the effects of tannins on starch digestion in tannincontaining sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts reduced amylase activity in a tannin concentration-dependent manner when the extract was mixed with the enzyme before substrate (amylopectin) addition, with higher molecular weight tannins showing greater reduction. Conversely, when the extract and substrate were combined before enzyme addition an enhancement in amylase activity was experienced. In uncooked, cooked, and cooked and stored wholegrain sorghum flours, rapidly digestible, slowly digestible, and resistant starches were not correlated with tannin content or molecular weight distribution. Resistant starch increased from 6.5% to 22-26% when tannins were added to starch up to 50% (starch weight). Tannin extracts both reduced and enhanced amylase activity depending on conditions, and, while these trends were clear in extracts, the effects on starch digestion in wholegrain flours was more complex.

Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution.
Ziba T, Kapelko M, Szumny A. Source
Department of Food Storage and Technology, Wrocaw University of Environmental and Life Science, Chemoskiego 37/41, 51-630 Wrocaw, Poland.

Abstract
Acetylated retrograded starch is one of the forms of resistant starch (RS3/4). Apart from the known resistance to amylolysis, it is characterized by the capability to form viscous pastes. Properties of this type of acetates are mainly determined by the degree of substitution and raw material used for esterification. The objective of this study was to produce starch acetates with a degree of substitution DS=0.1 from native potato starch and retrograded potato starch, and to compare selected properties of the resultant preparations. Retrograded starch was produced by freezing pastes with concentrations of 1, 4, 10, 18 or 30 g/100 g. Starch acetates with a degree of substitution DS 0.1 were produced from native or retrograded starchthrough acetylation with various doses of acetic acid anhydride (6.5-26.0 cm(3)/100 g of starch). The preparations produced were characterized by various properties. A positive correlation was observed between resistance to amylolysis and the number of acetyl groups at C2 and C3 the producedstarch acetates.