Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-01 DOI:10.1016/j.foodhyd.2023.108836

Jinwang Li , Mingyue Shen , Wenhao Xiao , Yulin Li , Wentao Pan , Jianhua Xie

{"title":"Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols","authors":"Jinwang Li , Mingyue Shen , Wenhao Xiao , Yulin Li , Wentao Pan , Jianhua Xie","doi":"10.1016/j.foodhyd.2023.108836","DOIUrl":null,"url":null,"abstract":"<div>The effects of tea polyphenols (TPs) on the physicochemical and structural properties of wheat starch (WS), potato starch (PS) and pea starch (PAS) were investigated. Rapid viscosity analysis showed that the pasting viscosity parameters of WS and PAS increased but the above pasting properties corresponding to PS decreased after complexing with TPs, which reflected TPs had different effects on pasting behavior of different starches. Dynamic rheological results manifested TPs could decline the G′ and G″ of starch-TPs complexes in a concentration-dependent manner, indicating that the addition of TPs weakened the viscoelasticity of different starch gels. The decrease in thermal stability of the complex according to thermogravimetric data verified that TPs could interfere with the gel structure of different starches. Fourier infrared spectroscopy and X-ray diffraction results revealed that TPs mainly altered the short-range ordered structure of starches through non-covalent interaction while showing little effect on long-range ordered structure. Scanning electron microscopy micrographs showed that the starch-TPs complexes had looser and more porous microstructures, further verifying the interaction between starch and TPs. The results in this study reveal that blending with TPs shows different regulation effects on physicochemical and structural properties of different starches effectively.</div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108836"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X2300382X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 7

Abstract

The effects of tea polyphenols (TPs) on the physicochemical and structural properties of wheat starch (WS), potato starch (PS) and pea starch (PAS) were investigated. Rapid viscosity analysis showed that the pasting viscosity parameters of WS and PAS increased but the above pasting properties corresponding to PS decreased after complexing with TPs, which reflected TPs had different effects on pasting behavior of different starches. Dynamic rheological results manifested TPs could decline the G′ and G″ of starch-TPs complexes in a concentration-dependent manner, indicating that the addition of TPs weakened the viscoelasticity of different starch gels. The decrease in thermal stability of the complex according to thermogravimetric data verified that TPs could interfere with the gel structure of different starches. Fourier infrared spectroscopy and X-ray diffraction results revealed that TPs mainly altered the short-range ordered structure of starches through non-covalent interaction while showing little effect on long-range ordered structure. Scanning electron microscopy micrographs showed that the starch-TPs complexes had looser and more porous microstructures, further verifying the interaction between starch and TPs. The results in this study reveal that blending with TPs shows different regulation effects on physicochemical and structural properties of different starches effectively.

Abstract Image

查看原文本刊更多论文

茶多酚络合调节不同淀粉的理化和结构性质

研究了茶多酚(TPs)对小麦淀粉(WS)、马铃薯淀粉(PS)和豌豆淀粉(PAS)理化性质和结构性质的影响。快速粘度分析表明，与TPs络合后，WS和PAS的糊化粘度参数增加，但PS对应的上述糊化性能下降，反映了TPs对不同淀粉的糊化行为有不同的影响。动态流变学结果表明，TPs可以使淀粉-TPs复合物的G′和G″呈浓度依赖性下降，表明TPs的加入削弱了不同淀粉凝胶的粘弹性。热重数据表明，配合物的热稳定性下降，证实了TPs可以干扰不同淀粉的凝胶结构。傅里叶红外光谱和x射线衍射结果表明，TPs主要通过非共价相互作用改变淀粉的近程有序结构，而对远程有序结构影响不大。扫描电镜显示淀粉-TPs配合物具有更疏松、更多孔的微观结构，进一步验证了淀粉与TPs之间的相互作用。本研究结果表明，与TPs共混对不同淀粉的理化性质和结构性质具有不同的调节作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Tea polyphenols (TPs)
上海源叶	Tea polyphenols
阿拉丁	Wheat starch (WS)
阿拉丁	Potato starch (PS)
阿拉丁	Wheat starch
阿拉丁	Potato starch