Influence of proanthocyanidins (condensed tannins) on pulse protein polymer size and associated properties.

Potential for pulse proteins in plant-based meat alternatives is limited by weak protein polymer interactions. This work examined the effects of proanthocyanidins on pulse protein crosslinking. Proanthocyanidins with degree of polymerization, mDP, 1-19.

Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.

Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes.