Antiretrogradation in cooked starch-based product application of tea polyphenols

Journal of Food Science

Volumn 79, Issue 10, 2014, Pages E1984-C1990

  Wu, Lijing ^a   Che, Liming ^a   Chen, Xiao Dong ^a,b  

^a XIAMEN UNIVERSITY   (China)

^b SOOCHOW UNIVERSITY   (China)

Author keywords

Amylopectin; Cassava starch; Retrogradation; Tea polyphenols

Indexed keywords

AMYLOPECTIN; GEL; POLYPHENOL; STARCH; TEA;

CHEMISTRY; COOKING; GEL; HYDROGEN BOND; INFRARED SPECTROSCOPY; TEA;

AMYLOPECTIN; COOKING; GELS; HYDROGEN BONDING; POLYPHENOLS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEA;

EID: 84907960882     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12589     Document Type: Article

References (31)

1. Abraham TE. 1993. Stabilization of paste viscosity of cassava starch by heat moisture treatment. Starch - Stärke 45(4):131-5.
2. Ahmad N, Gupta S, Mukhtar H. 2000. Green tea polyphenol epigallocatechin-3-gallate differentially modulates nuclear factor kappa B in cancer cells versus normal cells. Arch Biochem Biophys 376(2):338-46.
3. Beta T, Corke H. 2004. Effect of ferulic acid and catechin on sorghum and maize starch pasting properties. Cereal Chem J 81(3):418-22.
4. Che L-M, Wang B, Li D, Wang L-J, Chiu YL, Chen XD, Mao Z-H. 2008. Effect of high-pressure homogenization on the structure and thermal properties of maize starch. J Food Eng 87(3):436-44.
5. Ermakova S, Choi BY, Choi HS, Kang BS, Bode AM, Dong Z. 2005. The intermediate filament protein vimentin is a new target for epigallocatechin gallate. J Biol Chem 280(17):16882-90.
6. Famá L, Goyanes S, Gerschenson L. 2007. Influence of storage time at room temperature on the physicochemical properties of cassava starch films. Carbohydr Polym 70(3):265-73.
7. Fan DM, Ma WR, Wang LY, Huang JL, Zhao JX, Zhang H, Chen W. 2012. Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy. Starch - Stärke 64(8):598-606.
8. Giovannini C, Masella R. 2012. Role of polyphenols in cell death control. Nutr Neurosci 15(3):134-49.
9. Gomes-Ruffi CR, Cunha RHd, Almeida EL, Chang YK, Steel CJ. 2012. Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT - Food Sci Technol 49(1):96-101.
10. Han F, Liu M, Gong H, Lü S, Ni B, Zhang B. 2012. Synthesis, characterization and functional properties of low substituted acetylated corn starch. Intl J Biol Macromol 50(4):1026-34.
11. Hoover R. 1995. Starch retrogradation. Food Rev Intl 11(2):331-46.
12. Iturriaga LB, Lopez de Mishima B, Añon MC. 2010. A study of the retrogradation process in five argentine rice starches. LWT - Food Sci Technol 43(4):670-4.
13. Ji Y, Zhu K, Chen Z-C, Zhou H, Ma J, Qian H. 2010. Effects of different additives on rice cake texture and cake staling. J Texture Stud 41(5):703-13.
14. Lian X, Zhu W, Wen Y, Li L, Zhao X. 2013. Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis. Intl J Biol Macromol 59:143-50.
15. Liu ZD, Gong BQ, Zhang L, An HJ, Liu BX. 2012. The influence of emulsifiers on retrogradation properties of waxy starch. Adv Comput Environ Sci 142:351-8.
16. Mejía-Agüero LE, Galeno F, Hernández-Hernández O, Matehus J, Tovar J. 2012. Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties. J Sci Food Agric 92(3):673-8.
17. Miles MJ, Morris VJ, Orford PD, Ring SG. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr Res 135(2):271-81.
18. Mutungi C, Rost F, Onyango C, Jaros D, Rohm H. 2009. Crystallinity, thermal and morphological characteristics of resistant starch type III produced by hydrothermal treatment of debranched cassava starch. Starch - Stärke 61(11):634-45.
19. Ottenhof MA, Farhat IA. 2004. Starch retrogradation. Biotechnol Genet Eng Rev 21:215-28.
20. Richardson G, Kidman S, Langton M, Hermansson A-M. 2004. Differences in amylose aggregation and starch gel formation with emulsifiers. Carbohydr Polym 58(1):7-13.
21. Ring SG, Colonna P, I'Anson KJ, Kalichevsky MT, Miles MJ, Morris VJ, Orford PD. 1987. The gelation and crystallisation of amylopectin. Carbohydr Res 162(2):277-93.
22. Rodríguez-Sandoval E, Fernández-Quintero A, Cuvelier G, Relkin P, Bello-Pérez LA. 2008. Starch retrogradation in cassava flour from cooked parenchyma. Starch - Stärke 60(3-4):174-80.
23. Singh J, Kaur L, McCarthy OJ. 2007. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-a review. Food Hydrocolloids 21(1):1-22.
24. Tian Y, Li Y, Manthey FA, Xu X, Jin Z, Deng L. 2009. Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chem 116(1):54-8.
25. Tian Y, Xu X, Li Y, Jin Z, Chen H, Wang H. 2008. Effect of β-cyclodextrin on the long-term retrogradation of rice starch. Eur Food Res Technol 228(5):743-8.
26. Wu Y, Chen Z, Li X, Li M. 2009. Effect of tea polyphenols on the retrogradation of rice starch. Food Res Intl 42(2):221-5.
27. Wu C, Liu R, Huang W, Rayas-Duarte P, Wang F, Yao Y. 2012. Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads. J Cereal Sci 56(2):127-33.
28. Xiao H, Lin Q, Liu G-Q, Wu Y, Wu W, Fu X. 2013. Inhibitory effects of green tea polyphenols on the retrogradation of starches from different botanical sources. Food Bioprocess Technol 6(8):2177-81.
29. Xiao H, Lin Q, Liu G-Q, Yu F. 2012. Evaluation of black tea polyphenol extract against the retrogradation of starches from various plant sources. Molecules 17(12):8147-58.
30. Xu Z, Zhong F, Li Y, Shoemaker CF, Yokoyama WH, Xia W. 2012. Effect of polysaccharides on the gelatinization properties of cornstarch dispersions. J Agric Food Chem 60(2):658-64.
31. Yu S, Ma Y, Sun D-W. 2009. Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage. J Cereal Sci 50(2):139-44.