Effect Of Several Foodborne Polyphenols On Starch Properties

Foodborne Polyphenols is a general variety of biologically active plant ingredients in our daily diets,which have effect on processing,storage quality and nutritional value of starch.The interaction among the food ingredients can be used to regulate food quality.This paper studied that the physicochemical and digestive properties of corn starch,which include of high amylase and waxy corn starch be affected by 7 kinds of foodborne polyphenols,including tannic acid,procyanidins,catechins,caffeic acid,gallic acid,chlorogenic acid and ferulic acid.And preliminary discussing on the way of starch combined with polyphenols,which provides a theoretical basis for the modifica-tion of starch products and the development of related functional foods,such as diabetic foods.The results of the study are as follows:After respectively adding 2.1% polyphenol in two types of corn starch,it is shown from the results of solubility and swelling force,RVA and DSC of gelatinized that all polyphenols reduce the solubility and swelling force,attenuation value and peak temperature of high amylose corn starch,accelerating the gelatinization and damaging the stability of hot gel,ferulic acid and chlorogenic acid had the most significant effect among them.All polyphenols significantly increased the attenuation value of waxy corn starch and improved the thermal paste stability of starch.It is shown from the results of RVA,transmittance and freeze-thaw stability retrogradation of DSC that all poly-phenols inhibited the aging of high amylose corn starch,ferulic acid and chlorogenic acid had the most significant effects.Different polyphenols have different effects on the aging of waxy corn starch,proanthocyanidins,chlorogenic acid and caffeic acid delaying the aging of starch,while catechin and tannic acid accelerating the aging of starch.It is shown from the results of rheological,gel strength and fracture distance,TPA and SEM that all polyphenols destroyed the gel network of high amylose corn starch,and ferulic acid had the most significant effect,7 kinds of polyphenols have different effects on the gel of waxy corn starch.Procyanidins and tannic acid can help waxy maize starch to form gel structure,while other polyphenols destroy its gel structure.Gallic acid and chlorogenic acid increase α-glucosidase activity.Procyanidins,catechins,caffeic acid,tannic acid and ferulic acid inhibit α-glucosidase activity.When using high amylose corn starch as a substrate,all polyphenols inhibited the activity of α-amylase and significantly reduced the content of RDS.Procyanidins,caffeic acid and tannic acid reduced SDS.Catechin,gallic acid,chlorogenic acid and ferulic acid increased SDS,all polyphenols increased RS.When waxy maize starch was used as substrate,procyanidins,catechins,tannic acid,gallic acid and chlorogenic acid had inhibitory effects on α-amylase,and caffeic acid and ferulic acid had promoted effect on α-amylase activity.Proanthocyanidins,caffeic acid,and tannic acid reduced RDS,while ferulic acid and gallic acid increased RDS.Procyanidins and tannic acid significantly increased RS,chlorogenic acid,Ferulic acid,caffeic acid and gallic acid reduce the RS.All polyphenols reduced the pH and iodine binding capacity of the two starch,increased the particle size of high amylose corn starch,but it had different effects on the particle size of waxy corn starch,in which caffeic acid and chlorogenic acid decreased its particle size.FT-IR showed that polyphenols and corn starch were combined together through non-covalent interactions.Except for procyanidins and tannic acid,it is combined V complex between other polyphenols and high amylose corn starch.Only ferulic acid with waxy corn starch forms to V complex.In general,polyphenols combine with starch molecules through non-covalent interactions and form intermolecular or intramolecular complexes.