Adding gamma-aminobutyric acid to modulate the in vitro digestive characteristics of tapioca pearls

Authors: ZHANG, QINGYI - Jiangnan University; LI, HANG - Jiangnan University; WANG, YONGZHI - Bloomage Biotechnology Corporation; AI, ZHENG - Bloomage Biotechnology Corporation; ZHANG, TAINMENG - Bloomage Biotechnology Corporation; Chiou, Bor-Sen; ZHONG, FANG - Jiangnan University; LIU, FEI - Jiangnan University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/19/2024
Publication Date: 2/20/2024
Citation: Zhang, Q., Li, H., Wang, Y., Ai, Z., Zhang, T., Chiou, B., Zhong, F., Liu, F. 2024. Adding gamma-aminobutyric acid to modulate the in vitro digestive characteristics of tapioca pearls. Food Chemistry. 58,103783. https://doi.org/10.1016/j.fbio.2024.103783.
DOI: https://doi.org/10.1016/j.fbio.2024.103783

Interpretive Summary: Gamma-aminobutyric acid (GABA) is a non-protein amino acid and a neurotransmitter that blocks impulses between nerve cells in the brain. It occurs naturally in foods and has been used as a dietary supplement to relieve anxiety and improve sleep. GABA has also been added to candy and chocolates, but less often to starch-based products. This study examines the effects of adding GABA to tapioca starch blends that can be used as tapioca balls in bubble tea drinks. The addition of GABA to the starch blends led to higher gelatinization temperatures of starch and hindered their recrystallization behavior. This resulted in a weaker starch gel system and reduced digestibility. The reduced digestibility can delay the release of GABA in the body and make it more bio-accessible.

Technical Abstract: The effects of gamma-aminobutyric acid (GABA) addition on gelatinization, pasting and rheological properties of the blend of hydroxypropyl distarch phosphate and tapioca starch were studied to examine in vitro digestive characteristics of cooked tapioca pearls. The addition of higher amounts of GABA resulted in lower starch hydrolysis rates of the cooked tapioca pearls and decreases in release rates of GABA during the digestion process. Rapid visco analyzer (RVA) and differential scanning calorimetry (DSC) results showed that GABA inhibited the gelatinization of the mixed starch and hindered the recrystallization of starch, leading to enhanced thermal stability and reduced viscosity. Also, the addition of GABA limited the water absorption and expansion of starch to some extent, resulting in decreased elastic (G ') and viscous (G") moduli. X-ray diffraction (XRD) results showed that GABA changed the crystal structure of the original mixed starch and reduced its crystallinity. Moreover, the addition of GABA led to a decrease in the content of rapid digestible starch (RDS) and a significant increase in the content of resistant starch (RS). The addition of GABA also led to different digestive characteristics of cooked tapioca pearls.