Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch

Abstract

Abstract: The research was designed to investigate the interactions of waxy corn starch (WCS) with ethanol extract of tea (EET) at different levels (1%, 2.5, 5%, 10%?4%) during gelatinization and their effect on starch light transmittance, aging degree, solubility and swelling degree, gel strength, gelatinization and retrogradation properties, crystal structure, microstructure and in vitro digestibility. The results showed that the addition of EET had significant effects on the physicochemical properties, retrogradation properties and in vitro digestibility of WCS. With the addition of EET, the solubility and swelling degree of WCS increased gradually, while the gel strength of WCS decreased gradually. Compared with the control group, when addition of EET was 2.5%, the aging degree, gelatinization enthalpy, retrogradation enthalpy, retrogradation rate, ratio of 1047/1022 and relative crystallinity of WCS decreased, indicating that the retrogradation of WCS was significantly inhibited. When EET was added to WCS, the digestibility of WCS decreased, the content of RDS in WCS decreased and the content of RS in WCS increased. Therefore, starchy foods with EET can reduce the degree of retrogradation, improve sensory quality and prolong shelf life.

Key words: Waxy corn starch, Ethanol extract of green tea, Physico-chemical properties, Retrograde property, Microstructure, Vitro digestibility

CLC Number:

TS201.2

Baohua Kong. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch[J]. FOOD SCIENCE, 0, (): 0-0.

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