期刊：
Journal of Medicinal Plants Research,2011年5(17):4298-4303 ISSN：1996-0875
通讯作者：
Lin, Qinlu
作者机构：
[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Xiao, Huaxi; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Coll Life Sci & Technol, Hunan Prov Key Lab Forestry Biotechnol, Changsha 410004, Hunan, Peoples R China.;[Tian, Wei] Hunan Agr Univ, Dept Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Green tea polyphenols;rice starch;gelatinization;retrogradation;differential scanning calorimetry;X-ray diffraction
摘要：
The effect of green tea polyphenols (GTP) on the property of rice starch was investigated. 0, 5, 10 and 15% of GTP (based on rice starch weight) was added to rice starches with high (HAC), intermediate (IAC) and low (LAC) amylose contents, respectively. The gelatinization and retrogradation properties of rice starches with different amylose content containing different levels of GTP were analyzed by differential scanning calorimetry (DSC). The results exhibited that GTP could retard retrogradation of the three rice starches, which was further proved by X-ray diffraction investigation. In the DSC analysis, the temperature and enthalpy of starches gelatinization decreased with the concentration of GTP increasing. After storage at 4 degrees C for 20 days, retrogradation enthalpy (Delta H-ret) for all rice starches with different levels GTP began to appear, and the Delta H-ret and degree of retrogradation (DR%) of the three rice starches significantly decreased with the increased level of GTP. The X-ray diffractogram indicate that all the three gelatinized rice starch gels showed B-type X-ray diffraction patterns, and the B-type X-ray diffraction patterns gradually disappeared with the concentration of GTP increasing.
作者机构：
[吴跃; 林亲录; 吴伟; 肖华西] Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China;[陈正行] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
通讯机构：
Faculty of Food Science and Engineering, Center South University of Forestry and Technology, China
摘要：
Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigated. It was found that cross-linking treatment increased peak, setback and final viscosities of rice and maize starches but decreased those of potato starch. The paste clarities of cross-linked rice and maize starches significantly reduced, whereas those of cross-linked potato starch increased. Oxidation treatment significantly decreased peak, final and setback viscosity values of all starches and significantly increased paste clarities. Dual-modified starches had higher peak, final viscosities and the ability to resistant to shear compared with oxidized starches, meantime it had lower tendency of retrogradation and higher paste clarities compared with cross-linked starches. Under those conditions of dual-modification, undesirable starch properties were counteracted.
