Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate
文献类型： 外文期刊
作者： Luo, Yunmei 1 ; Zhou, Yuhao 1 ; Liu, Haocheng 2 ; Liu, Xuwei 1 ; Xie, Xinan 1 ; Li, Lu 1 ;
作者机构： 1.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
2.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Key Lab Funct Foods, Guangzhou 510640, Peoples R China
关键词： Corn starch; Partial gelatinization treatment; Polyphenol
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 453 卷
页码：
收录情况： SCI
摘要： Starch retrogradation is of great importance to the quality of starch -based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi -scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/ EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/ short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low -retrogradation.
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