Abstract
This paper aims at investigating the effects of green tea polyphenols (GTPs) on the retrogradation of potato, rice, and maize starches. Starch/GTPs mixing ratios were 2/0, 2/0.1, 2/0.2, and 2/0.3 (w/w) that equated with starch containing 0%, 5%, 10%, and 15% GTPs (based on starch weight), respectively. The analytic samples had a water–starch/GTPs ratio of 2:1. The effects of GTPs on the retrogradation of these starches were analyzed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analysis of DSC indicates that the temperature and enthalpy of gelatinization of all the tested starches decreased as the GTPs level increased. After storage at 4 °C, retrogradation enthalpy (ΔH ret) for potato starches with 5%, 10%, and 15% GTPs appeared after 10 days of storage, however ΔH ret for rice and maize starches with 10% and 15% GTPs did not appear until storage of 20 days, and both the ΔH ret and degree of retrogradation of the three starches significantly decreased with the increased level of GTPs. After 10 days of storage at 4 °C, the analysis of XRD shows that the intensity of X-ray diffraction peaks of potato starch gradually decreased with the concentration of GTPs increasing, and rice and maize starch gels with 10% and 15% GTPs had almost no recrystallization of the retrogradation. It is concluded that the addition of GTPs considerably inhibits the retrogradation of rice, maize, and potato starches.
This is a preview of subscription content, log in via an institution to check access.
References
Beta, T., & Corke, H. (2004). Effect of ferulic acid and catechin on sorghum and maize starch pasting properties. Cereal Chemistry, 81, 418–422.
Chung, H. J., Woo, K. S., & Lim, S. T. (2004). Glass transition and enthalpy relaxation of cross-linked corn starches. Carbohydrate Polymers, 55, 9–15.
Feillet-Coudray, C., Sutra, T., Fouret, G., Ramos, J., Wrutniak-Cabello, C., Cabello, G., et al. (2009). Oxidative stress in rats fed a high-fat high-sucrose diet and preventive effect of polyphenols: Involvement of mitochondrial and MAD(P)H oxidase systems. Free Radical Biology & Medicine, 46, 624–632.
Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers, 45, 253–267.
Kim, J. O., Kim, W. S., & Shin, M. S. (1997). A comparative of rice starch and α-amylase study on retrogradation gels by DSC, X-ray methods. Starch, 49, 71–75.
Kuakpetoon, D., & Wang, Y. J. (2001). Characterization of different starches oxidized by hypochlorite. Starch, 53, 211–218.
Li, W., Bai, Y., Mousaa, S. A. S., Zhang, Q., & Shen, Q. (2011). Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch. Food and Bioprocess Technology. doi:10.1007/s11947-011-0542-6.
McGrance, S. J., Cornell, H. J., & Rix, C. J. (1998). A simple and rapid colorimetric method for the determination of amylose in starch products. Starch, 50, 158–163.
Miller, J. C., & Miller, J. N. (1993). Statistics for analytical chemistry. Chichester: Ellis Horwood Ltd.
Périno-Issartier, S., Human, Z., Abert-Vian, M., & Chemat, F. (2011). Solvent free microwave-assisted extraction of antioxidants from sea buckthorn (Hippophae rhamnoides) food by-products. Food and Bioprocess Technology, 2011(4), 1020–1028.
Rodríguez-Sandovala, E., Fernández-Quinterob, A., Cuvelierc, G., Relkinc, P., & Bello-Pérezd, L. A. (2008). Starch retrogradation in cassava flour from cooked parenchyma. Starch, 60, 174–180.
Shimamura, T. & Hara, Y. (1992). Method of inhibiting and treating infection caused by influenza virus. US Patent 5, 137
Wang, R., & Zhou, W. (2004). Stability of tea catechins in the bread making process. Journal of Agricultural and Food Chemistry, 52, 8224–8229.
Wu, Y., Chen, Z. X., Li, X. X., & Li, M. (2009). Effect of tea polyphenols on the retrogradation of rice starch. Food Research International, 42, 221–225.
Wu, Y., Chen, Z. X., Li, X. X., & Wang, Z. J. (2010). Retrogradation properties of high amylose rice flour and rice starch by physical modification. LWT—Food Science and Technology, 43, 492–497.
Xiao, H., Lin, Q., Liu, G. Q., Liu, Z., Li, L., & Yu, F. (2011). Production of maltose syrup by enzymatic conversion of rice starch. Food and Bioprocess Technology. doi:10.1007/s11947-011-0681-9.
Yu, S., Ma, Y., Menager, L., & Sun, D. W. (2010). Physicochemical properties of starch and flour from different rice cultivars. Food and Bioprocess Technology. doi:10.1007/s11947-010-0330-8.
Zduńczyk, Z., Frejnagel, S., Wróblewska, M., Juśkiewicz, J., Oszmiański, J., & Estrella, I. (2002). Biological activity of polyphenol extracts from different plant sources. Food Research International, 35, 183–186.
Zhou, Y. B., Wang, D. F., Zhang, L., Du, C. F., & Zhou, X. L. (2008). Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocolloids, 22, 505–512.
Zhu, F., Cai, Y. Z., Sun, M., & Corke, H. (2009). Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch. Food Chemistry, 112, 919–923.
Acknowledgments
This work was supported by the National Natural Science Foundation (Grant No. 31050012) and the Special Fund for Agro-scientific Research in the Public Interest of China (Grant No. 200903043–2).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Xiao, H., Lin, Q., Liu, GQ. et al. Inhibitory Effects of Green Tea Polyphenols on the Retrogradation of Starches from Different Botanical Sources. Food Bioprocess Technol 6, 2177–2181 (2013). https://doi.org/10.1007/s11947-011-0739-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-011-0739-8