Interactions between tea products and wheat starch during retrogradation

Abstract Interactions between tea products (tea polyphenols and catechins) and wheat starch (WS) during retrogradation were investigated. Tea product-fortified WS showed retarded retrogradation based on thermogravimetric analysis, X-ray diffraction, and Fourier-transform infrared spectroscopy (FT-IR). Thermogravimetric analysis showed that the addition of tea products led to the shift of the degradation temperature of WS toward lower temperature, indicating changes in the starch structure due to interaction with tea products. Tea product-WS mixtures had less crystallinity than controls during storage at 4°C, which was more noticeable for samples treated with tea polyphenols. In FT-IR spectra, tea product-WS complexes gave broadened O–H stretching and C–O–H bending vibrations compared with controls. Tea products presumably formed hydrogen bonds with WS, interfering with the reassociation of starch chains during storage, and thereby delaying retrogradation. Thus, tea products may be used as potential anti-retrogradation additives in the food industry.

• Publication year

  2020

• Venue

  Food bioscience

• Publication date

  2020-04-01

• Fields of study

  Chemistry

• Identifiers
  DOI 10.1016/j.fbio.2019.100523
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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