评价红茶多酚提取物对不同植物来源淀粉回生的抑制作用。

Evaluation of black tea polyphenol extract against the retrogradation of starches from various plant sources.

机构信息

National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry & Technology, Changsha 410004, China.

出版信息

Molecules. 2012 Jul 6;17(7):8147-58. doi: 10.3390/molecules17078147.

DOI:10.3390/molecules17078147

PMID:22772810

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6268976/

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.

摘要

采用差示扫描量热法（DSC）和 X 射线衍射（XRD）研究了红茶多酚提取物（BTPE）对不同植物来源淀粉回生的影响。DSC 分析表明，随着 BTPE 水平的增加，玉米淀粉和不同水稻品种淀粉的糊化温度升高。在 4°C 下储存后，浓度为 15%的 BTPE 显著延缓了玉米淀粉和不同水稻品种淀粉的回生。天然玉米淀粉和不同水稻品种的淀粉显示出典型的 A 型 X 射线衍射图谱，而天然马铃薯淀粉显示出典型的 B 型 X 射线衍射图谱。添加 BTPE 显著影响玉米和水稻淀粉颗粒的结晶区和 X 射线衍射峰的强度。研究结论表明，添加 BTPE 显著抑制了玉米淀粉和不同水稻品种淀粉的回生，但对马铃薯淀粉的糊化和回生特性没有显著影响。