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Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch

文献类型： 外文期刊

作者： Zhao, Di 1 ; Zhang, Kangyi 1 ; Guo, Dongxu 1 ; Tong, Xiaofeng 2 ;

作者机构： 1.Henan Acad Agr Sci, 116 Huayuan Rd, Zhengzhou 450002, Peoples R China

2.Henan Agr Univ, Zhengzhou 450002, Peoples R China

3.Henan Acad Agr Sci, Henan Int Union Lab Whole Grain Wheat Prod Proc, 116 Huayuan Rd, Zhengzhou 450002, Peoples R China

期刊名称：FOOD & FUNCTION （ 影响因子：6.1； 五年影响因子：6.5 ）

ISSN： 2042-6496

年卷期： 2023 年 14 卷 11 期

页码：

收录情况： SCI

摘要： In this study, starch-polyphenol complexes (CES-TPS complexes) were prepared using various ratios (0%, 2%, 4%, 6%, 8%, and 10%, based on starch) of tea polyphenols (TPS) and high amylose corn starch (HACS) pretreated with starch branching enzyme (SBE). It was aimed to determine the effects of TPS on the physicochemical and structural properties and digestibility of the CES-TPS complexes. Scanning electron microscopy and laser particle size analysis showed that the addition of a moderate amount of TPS will reinforce interaction force, while excessive TPS will cause a loose structural morphology, leading to an increase in starch particle size. Thermal property analysis indicated that SBE pre-treatment decreased T-O, T-P and T-C of HACS, and the gelatinization temperature was further reduced after adding TPS. The digestion of CES-TPS complexes was investigated using an Artificial Gut analyzer; the predicted glycemic index of starch samples decreased with the addition of a low concentration of TPS (2-6%), while there was a significant increment in the pGI of starch samples when a high concentration of TPS (8-10%) was added. XRD analysis showed that the relative crystallinity of the CES-TPS complexes further increased to 21.91% and then decreased to 19.38% with the increase of TPS concentration. The ratios of 1047/1022 cm(-1) presented the opposite trend to that determined by FT-IR.

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