Inhibitory Effects of Green Tea Polyphenols on the Retrogradation of Starches from Different Botanical Sources

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成果类型：

期刊论文

作者：

Xiao, Huaxi;Lin, Qinlu*;Liu, Gao-Qiang;Wu, Yue;Wu, Wei;...

通讯作者：

Lin, Qinlu

作者机构：

[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.

[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Lin, Qinlu] Cent South Univ Forestry & Technol, Dept Food Sci & Technol, Changsha 410004, Hunan, Peoples R China.

[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Coll Life Sci & Technol, Changsha 410004, Hunan, Peoples R China.

通讯机构：

[Lin, Qinlu] C

Cent South Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Green tea polyphenols;Rice starch;Maize starch;Potato starch;Retrogradation;Differential scanning calorimetry;X-ray diffraction

期刊：

Food and Bioprocess Technology

ISSN：

1935-5130

年：

2013

卷：

期：

页码：

2177-2181

DOI：

10.1007/s11947-011-0739-8

基金类别：

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).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

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 th...

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