Pasting and textural properties of wheat starch were systematically investigated in the presence of 25 phytochemicals including phenolic acids, flavonoids, coumarins, still-benes and tannins with a wide structural diversity. Overall, most of these phenolic compounds significantly changed functional properties of starch, Trans-cinnamic acid increased the peak viscosity most by 37 RVU whereas catechin decreased it most by 14 RVU. All the phenolic compounds considerably increased the breakdown with the greatest effect by chlorogenic acid (135 RVU) and the least by chrysin (6 RVU). Escu-letin caused the maximum increase in setback (38 RVU), and 3-hydroxybenzoic acid caused the maximum decrease (103 RVU). All the phenolic compounds significantly reduced the peak time with the greatest effect by frans-cinnamic acid. Chrysin and 3-hydroxybenzoic acid most increased and decreased the hardness of starch gels stored at 23°C for 48 h by 3.9 and 24.2 g. Most of the phenolic compounds increased the adhesiveness with the greatest effect by 3-hydroxybenzoic acid (72 g.s). pH changes of the starch suspension caused by the addition of phenolic compounds and their structural diversity affected these functional properties of wheat starch to different extents. This study may provide a basis for the use of phytochemicals in functional and starch-based staple foods.
- Phenolic compounds
- Wheat starch