Abstract
In this study, characteristics and in vitro digestibility of cassava starch and epigallocatechin-3-O-gallate (EGCG) blend were investigated. The structure changes of the starch during digestion were also evaluated. X-ray diffraction (XRD) and thermogravimetric analysis (TGA) revealed that starch-EGCG blend had more ordered crystal structure and stronger thermal stability as compare to the native starch. Iodine binding analysis suggested the incorporation of starch and EGCG. Starch-EGCG blend retained strong ability of DPPH radical scavenging after storage, indicating that starch could protect EGCG from oxidation. EGCG greatly inhibited the enzymatic hydrolysis of starch during digestion, and the starch could keep EGCG controlled-released. The addition of EGCG decreased the rate of granule collapse and molecular weight reduction of the starch during digestion. The hydrolysis of long and medium length chains of the starch was restrained greatly, and the short chains were protected from hydrolyzing by blending with EGCG during digestion.
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