Jinwang Li , Mingyue Shen , Wenhao Xiao , Yulin Li , Wentao Pan , Jianhua Xie
{"title":"茶多酚络合调节不同淀粉的理化和结构性质","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><p><span>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 </span><em>G′</em> and <em>G″</em><span> 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.</span></p></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":"{\"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><p><span>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 </span><em>G′</em> and <em>G″</em><span> 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.</span></p></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}","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}
Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols
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.
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.
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