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

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

1,2email, 1,2email, 1,3,* email and 4email
Received: 31 May 2012; in revised form: 29 June 2012 / Accepted: 3 July 2012 / Published: 6 July 2012
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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
PDF Full-text Download PDF Full-Text [468 KB, uploaded 18 June 2014 19:50 CEST]

Export to BibTeX |
EndNote


MDPI and ACS Style

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.

AMA Style

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(7):8147-8158.

Chicago/Turabian Style

Xiao, Huaxi; Lin, Qinlu; Liu, Gao-Qiang; Yu, Fengxiang. 2012. "Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources." Molecules 17, no. 7: 8147-8158.


Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert