Abstract
The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentration of 15% markedly retarded the retrogradation of maize starch and starches from different rice varieties. Native maize starch and starches from different rice varieties showed typical A-type X-ray diffraction patterns, while native potato starch showed a typical B-type X-ray diffraction pattern. Adding BTPE significantly affected the crystalline region and intensities of X-ray diffraction peaks of maize and rice starch granules. It is concluded that adding BTPE markedly inhibits the retrogradation of maize starch and starches from different rice varieties, but has no significant influence on the gelatinization and retrogradation characteristics of potato starch.
Highlights
Our previous studies investigated the effect of green tea polyphenols on the retrogradation of a high amylose rice starch [14], and the inhibitory effects of green tea polyphenols on the retrogradation of starches from different botanical sources [15]
This paper aims at investigating the effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources and starches from different rice varieties
Values followed by the same letter in the same column are not significantly different (p < 0.05)
Summary
Tea leaves are processed differently to give green, black, or oolong tea. It is well known that polyphenolic compounds, the catechins, are the main compounds of tea This group of polyphenols, present in oolong tea, black tea and green tea, is called the tea catechins. Our previous studies investigated the effect of green tea polyphenols on the retrogradation of a high amylose rice starch [14], and the inhibitory effects of green tea polyphenols on the retrogradation of starches from different botanical sources [15]. Data on the interaction and association between black tea polyphenols and retrogradation of maize, potato and rice starches are scarce. This paper aims at investigating the effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources (maize, rice and potato) and starches from different rice varieties
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