Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios

被引：52

作者：

Du, Jing ^{[1
]}

Yao, Fen ^{[1
]}

Zhang, Mengying ^{[1
]}

Khalifa, Ibrahim ^{[1
]}

Li, Kaikai ^{[1
]}

Li, Chunmei ^{[1
,2
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Food Sci, Wuhan, Hubei, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2019年 / 132卷

基金：

中国国家自然科学基金;

关键词：

Persimmon tannin; Physicochemical properties; Maize starch; GLYCEMIC RESPONSE; TEA POLYPHENOLS; RICE STARCH; BLACK TEA; DIGESTIBILITY; QUANTIFICATION; RETROGRADATION; CONSEQUENCES; ANTIOXIDANT; AMYLOSE;

D O I：

10.1016/j.ijbiomac.2019.04.046

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of persimmon tannin (PT) on the physicochemical properties of maize starch with different amylose/amylopectin ratios were studied. The results showed that PT remarkably altered the physicochemical properties of the starch. And the effects were dependent both on the concentration of PT and the amylose/amylopectin ratios. DSC analysis showed that PT slightly increased the gelatinization temperature of low-amylose (LAC) and intermediate-amylose maize starch (IAC), whereas the Tc and Tp of high-amylose maize starch (HAC) were decreased strikingly. XRD and SEM analysis demonstrated that PT retarded the retrogradation of the three kinds of starch. The hardness and adhesiveness values of the three kinds of starch decreased with increasing the PT concentration. The cohesiveness and springiness value of LAC starch gel were decreased by PT, whereas that of HAC starch gel were slightly increased by PT addition. Dynamic rheology analysis demonstrated that PT improved the viscoelasticity of LAC paste, but lowered the viscoelasticity of HAC and IAC paste. Taken together, PT had greater effects on the physicochemical properties for HAC starch than on LAC, revealing that PT has stronger interaction with amylose than with amylopectin. Our results indicated that PT might have a potential use in improving the quality of starch-based food. (C) 2019 Published by Elsevier B.V.

引用

页码：1193 / 1199

页数：7

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