Inhibition of wheat starch retrogradation by tea derivatives

Zhang, Haihua; Sun, Binghua; Zhang, Shikang; Zhu, Yuejin; Tian, Yaoqi

doi:10.1016/j.carbpol.2015.08.018

Cited by 81 publications

(35 citation statements)

References 25 publications

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“…Several studies have reported downward trends in peak viscosity, trough viscosity and final viscosity under the influence of some phenols . These contradictory data in our study could be attributed to the poor solubility of quercetin and rutin in water.…”

Section: Resultscontrasting

confidence: 85%

Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Zhang

Liu

et al. 2017

Starch Stärke

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Tartary buckwheat is rich in phenolics and is an excellent healthy food source. To evaluate the endogenous phenolics affecting the physicochemical properties of the starch in Tartary buckwheat products during processing, varying concentrations (0.5, 1.0, and 1.5%) of the predominant phenols, rutin and quercetin, were co-cooked with Tartary buckwheat starch (TBS). Rutin and quercetin reduced the peak and final temperatures and enthalpy of TBS during gelatinization, lowered the aging enthalpy of retrograded TBS, and increased the trough and final viscosity of TBS paste and reduced its breakdown. The two additives also reduced the hardness and cohesiveness of TBS gels, while improving their water-binding capacity. The morphologies of gelatinized and retrograded TBS were greatly altered with the presence of rutin and quercetin. The interaction between rutin or quercetin and TBS may be responsible for these changes, and the starch-phenolic binding force was much weaker than that in the iodine-starch complex. Our study provides insight into the physicochemical effects of the phenol-starch interactions in the Tartary buckwheat food matrix in a model system.

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Section: Resultscontrasting

confidence: 85%

Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Zhang

Liu

et al. 2017

Starch Stärke

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“…The PT and SB values of PS and SPS with or without AG are shown in Table 1. The PT value indicated the degree of difficulty in the gelatinization, which is highly correlated to the water distribution and the presence of steric hindrance (Zhang, Sun, Zhang, Zhu, & Tian, 2015). As compared to the PT value of SPS (76.4°C), PS showed a lower PT value (74.2°C), which may be due to the lower crystallinity of PS (as shown in Figure 3).…”

Section: Pasting Propertiesmentioning

confidence: 94%

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Wang

Chen

et al. 2018

Cereal Chem

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Background and objectives: The inherent properties of native starches are undesirable for the industrial applications because of the high tendency of retrogradation. Tuber starches are widely used in starchy foods. However, the gelatinization and retrogradation properties of tuber starches are not much known. This study mainly investigated the gelatinization and retrogradation properties of two tuber starches, potato starch (PS) and sweet potato starch (SPS), with or without the addition of sodium alginate (AG), using rapid visco analyzer, texture analyzer, differential scanning calorimeter, dynamic rheometer, and X-ray diffractometer. The AG-starch mixture gel was stored at 4°C for 1-21 days. Findings: The results showed that the addition of AG increased the gelatinization temperature of the two tuber starches, suggesting the gelatinization process was delayed by the addition of AG. The addition of AG obviously decreased the setback (SB) value, while increased the tand values of the two tuber starches. This suggested that addition of AG could retard the short-term retrogradation of starch.AG also significantly reduced the gel firmness, retrogradation ratio, and relative crystallinity of the two tuber starch gels during storage, indicating that the longterm retrogradation was retarded with the addition of AG. Meanwhile, the retrograded starch with or without the addition of AG showed B-type crystallinity pattern. Although PS contains phosphate groups, AG exerted a similar effect on the retrogradation of PS and SPS. Conclusions: Results suggest that the addition of AG could retard the retrogradation and delay the gelatinization process of the two tuber starches. Significance and novelty: This result can provide available information about the interactions between negative polysaccharide and negative/neutral starch, which also can provide an effective method to retard the starch retrogradation.

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“…During cooling and storage, the gelatinized RS can form a more ordered structure to gradually harden due to the reassociation of amylose and amylopectin, which were collectively termed “retrogradation.” And the retrogradation is expressed as the gel hardness that can be measured by texture analyzer. The hardness of gels prepared with RS and GCSPHs in the presence of GG or XT after heating at 90 °C for 30 min, and then storing at 4 °C for 0, 1, 7, and 14 d were presented in Figure .…”

Section: Resultsmentioning

confidence: 99%

“…After followed by cooling for 1 h at ambient conditions, the mixtures were put into the refrigerator and stored at 4 °C for 0, 1, 7, and 14 days. The samples was penetrated to 30% of the original sample height by A TA‐XT·Plus texture analyzer (Stable Micro Systems Ltd., Surrey, UK) coupled with a cylindrical probe with a diameter of 7 mm at a speed of 1 mm s −1 . The gel hardness was noted as the maximum force.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Grass Carp Skin Protein Hydrolysates on the Retrogradation Tendency of Gelatinized Rice Starch in the Presence of Non‐Ionic and Ionic Hydrocolloids During Cold Storage

et al. 2019

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Gluten‐free (GF) goods produced from rice starch (RS) are the most preferred products for consumers with celiac disease. But these foods lack essential amino acids and are prone to retrogradation, which are the barriers related to rice starch‐containing GF foods. The objective of this work is to study the synergistic impact of grass carp skin protein hydrolysates (GCSPHs) in the presence of xanthan (XT) and guar gum (GG) on the retrogradation tendency of gelatinized rice starch (GRS). During 14‐day storage at 4 °C, texture profile analysis revealed that combined GCSPHs and XT can significantly reduce the hardness from 1181.8 to 249.3 g, which has a more suppressive effect on retrogradation than that of all the other gel samples. The physical phenomena underlying the reduced retrogradation of GRS based on differential scanning calorimetry, X‐ray diffraction, attenuated total reflectance fourier transform infrared, low‐field 1H nuclear magnetic resonance, and scanning electron microscopy are characterized and it is shown that GCSPHs in GRS/XT gel can remarkably decrease the double helices localized inside crystallites of retrogradation, increase the amorphous region, immobilize the transversal relaxation time, lock the water in the GRS system and form a more homogeneous continuous phase, which can play a significant role in mitigating the retrogradation of GRS. These findings suggest that the synergism of GCSPHs and anionic hydrocolloids (XT) is more effective for inhibiting the retrogradation of GRS and improving the quality and nutrition of RS‐containing GF foods.

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Inhibition of wheat starch retrogradation by tea derivatives

Cited by 81 publications

References 25 publications

Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Effect of Grass Carp Skin Protein Hydrolysates on the Retrogradation Tendency of Gelatinized Rice Starch in the Presence of Non‐Ionic and Ionic Hydrocolloids During Cold Storage

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