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Molecules 2012, 17(7), 8147-8158; doi:10.3390/molecules17078147

Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources

1
National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry & Technology, Changsha 410004, China
2
Faculty of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
3
College of Life Science and Technology, Central South University of Forestry & Technology, Changsha 410004, China
4
Department of Food Science and Technology, Hunan Biological Electromechanical Polytechnic, Changsha 410127, China
*
Author to whom correspondence should be addressed.
Received: 31 May 2012 / Revised: 29 June 2012 / Accepted: 3 July 2012 / Published: 6 July 2012
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Abstract

The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentration of 15% markedly retarded the retrogradation of maize starch and starches from different rice varieties. Native maize starch and starches from different rice varieties showed typical A-type X-ray diffraction patterns, while native potato starch showed a typical B-type X-ray diffraction pattern. Adding BTPE significantly affected the crystalline region and intensities of X-ray diffraction peaks of maize and rice starch granules. It is concluded that adding BTPE markedly inhibits the retrogradation of maize starch and starches from different rice varieties, but has no significant influence on the gelatinization and retrogradation characteristics of potato starch.
Keywords: black tea polyphenol extract; rice starch; maize starch; potato starch; retrogradation black tea polyphenol extract; rice starch; maize starch; potato starch; retrogradation
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Xiao, H.; Lin, Q.; Liu, G.-Q.; Yu, F. Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources. Molecules 2012, 17, 8147-8158.

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