Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch

TY - JOUR

T1 - Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch

AU - Zhu, Fan

AU - Cai, Yi Zhong

AU - Sun, Mei

AU - Corke, Harold

N1 - Funding Information: This research was supported by a Grant from the Research Grant Council of Hong Kong and a University of Hong Kong Seed Funding for Basic Research.

PY - 2009/2/15

Y1 - 2009/2/15

N2 - Pasting, thermal and gel textural properties of wheat starch were studied in the presence of phytochemical extracts from pomegranate peel (C18), green tea (C53), Chinese hawthorn (C54), and Chinese gall (C46). All the four extracts increased the breakdown values and reduced the final viscosity. C18, C46, and C53 increased the peak viscosity. C18 and C46 reduced peak time and hot paste viscosity. All the four extracts reduced gel hardness. C46 increased gel adhesiveness. C46 facilitated the gelatinization of starch with earlier onset of To, Tp and Tc and a higher melting enthalpy whereas C18 and C54 prolonged the To, Tp and Tc and decreased the melting enthalpy. All phytochemical extracts caused earlier onset of To and Tp of amylose inclusion complex melting without altering the enthalpy. Scanning electron microscopy revealed that phytochemical extracts could cause looser gel matrices of dried wheat starch gels. Colour observation showed phytochemical extracts imparted different colours to wheat starch gels.

AB - Pasting, thermal and gel textural properties of wheat starch were studied in the presence of phytochemical extracts from pomegranate peel (C18), green tea (C53), Chinese hawthorn (C54), and Chinese gall (C46). All the four extracts increased the breakdown values and reduced the final viscosity. C18, C46, and C53 increased the peak viscosity. C18 and C46 reduced peak time and hot paste viscosity. All the four extracts reduced gel hardness. C46 increased gel adhesiveness. C46 facilitated the gelatinization of starch with earlier onset of To, Tp and Tc and a higher melting enthalpy whereas C18 and C54 prolonged the To, Tp and Tc and decreased the melting enthalpy. All phytochemical extracts caused earlier onset of To and Tp of amylose inclusion complex melting without altering the enthalpy. Scanning electron microscopy revealed that phytochemical extracts could cause looser gel matrices of dried wheat starch gels. Colour observation showed phytochemical extracts imparted different colours to wheat starch gels.

KW - Colour

KW - Gelatinization

KW - Pasting

KW - Phytochemicals

KW - Texture

KW - Wheat starch

UR - http://www.scopus.com/inward/record.url?scp=50049129600&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2008.06.079

DO - 10.1016/j.foodchem.2008.06.079

M3 - 文章

AN - SCOPUS:50049129600

SN - 0308-8146

VL - 112

SP - 919

EP - 923

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -