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Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate.
Luo, Yunmei; Zhou, Yuhao; Liu, Haocheng; Liu, Xuwei; Xie, Xinan; Li, Lu.
Afiliação
  • Luo Y; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
  • Zhou Y; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
  • Liu H; Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou 510640, China.
  • Liu X; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
  • Xie X; College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: xinanxie@scau.edu.cn.
  • Li L; College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: lulu_lee@scau.edu.cn.
Food Chem ; 453: 139568, 2024 Sep 30.
Article em En | MEDLINE | ID: mdl-38754353
ABSTRACT
Starch retrogradation is of great importance to the quality of starch-based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi-scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low-retrogradation.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Catequina / Zea mays Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Catequina / Zea mays Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article