Physicochemical Properties and In Vitro Digestion of Maize Starch and Tea Polyphenols Composites
Maize starch (MS) was blended with tea polyphenols (TP) during gelatinization to obtain composites, their physicochemical properties and in vitro digestibility was investigated. The interaction between TP and MS molecules was confirmed by the absorption b
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Physicochemical Properties and In Vitro Digestion of Maize Starch and Tea Polyphenols Composites Wentian Cai, Liming Zhang, Shuang Zhang, Jing Shan and Shaoling Cheng
Abstract Maize starch (MS) was blended with tea polyphenols (TP) during gelatinization to obtain composites, their physicochemical properties and in vitro digestibility was investigated. The interaction between TP and MS molecules was confirmed by the absorption band shifts of carbonyl and C=C aromatic ring according to the FT-IR spectra. X-ray diffraction results showed that the inhibitory effect of TP on recrystallization of starch occurred. The digestion rate was 86.6 % for the pregelatinized starch without TP after incubating 2 h, whereas the digestion rates were 66.5, 56.1, 47.5, 47.1, and 46.5 % for the composites with TP contents of 1.0, 2.5, 5.0, 7.5, and 10.0 %, respectively. Keywords Digestibility phenols Composite
Physicochemical property Maize starch Tea poly-
64.1 Introduction Starch is the most abundant component of cereal grains and an important structural constituent in cereal products. In China and other Asian countries, some starchrich food and tea extracts are used together in food processing, not only as flavoring and coloring agents but also for health-promotion and food preservatives [1, 2]. Therefore, the nutritional impact of the interaction between starch and tea extracts has become a vital issue. W. Cai L. Zhang (&) S. Cheng Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China e-mail: [email protected] S. Zhang J. Shan College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 249, DOI: 10.1007/978-3-642-37916-1_64, Ó Springer-Verlag Berlin Heidelberg 2014
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TP are the main compounds of green tea and there are a class of polyphenolic flavonoids known as catechins (the most abundant component), usually account for 30–42 wt.% of the dry weight of the solids in brewed green tea. Catechins are characterized by the di- or tri-hydroxyl group substitution of the B ring and the meta-5,7-dihydroxy substitutions of the A ring [3]. The potential application of TP in the food industry has attracted more interest. Apart from their splendid antibacterial and antioxidative activities [4, 5], TP are also shown to be inhibitors of aamylase and a-glucosidase through forming various complexes [6–8]. It proved that TP were capable of binding and precipitating protein, suggesting a potential ability of TP to denature digestive enzymes [7]. The purpose of this study was to characterize the physicochemical properties of composites from MS with TP and their in vitro digestibility. The digestibility rate of these composites was examined by a-amylase hydrolysis.
64.2 Materials and Methods
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