Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 2, Pages 221-225Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2008.11.001
Keywords
Tea polyphenols (TPLs); Rice starch (RS); Retrogradation; Differential scanning calorimetry (DSC); X-ray diffraction (XRD)
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Funding
- National 11th Five-year Key Project [PCSIRT 0627, B07029]
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The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water-RS/TPLs ratio of 2:1. RS/TPLs mixing ratios were 5/0, 5/0.3, 5/0.5, 5/0.7, and 5/1 (w/w) that equated with RS containing 0%, 6%, 10%, 14%, and 20% TPLs (based on RS weight), respectively. In the DSC analysis, the temperature and enthalpy of starch gelatinization obviously decreased as the polyphenols level increased. After storage at 4 degrees C, retrogradation enthalpy for RS with 10%, 14%, and 20% TPLs did not appear until storage of 20 days. After 10 days of storage at 20% TPLs had almost no recrystallization of the retrogradation. The RS gel with 10% age at 4 degrees C, overall results demonstrate that the marked inhibitory effect of TPLs on the retrogradation of RS. (c) 2008 Elsevier Ltd. All rights reserved.
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