Article: Effect of phenolic compounds on the pasting and textural properties of wheat starch

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TitleEffect of phenolic compounds on the pasting and textural properties of wheat starch
AuthorsZhu, F1
Cai, YZ1
Sun, M1
Corke, H1
KeywordsPasting
Phenolic compounds
Texture
Wheat starch
Issue Date2008
CitationStarch/Staerke, 2008, v. 60 n. 11, p. 609-616 [How to Cite?]
DOI: http://dx.doi.org/10.1002/star.200800024
AbstractPasting 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. © 2008 WILEY-VCH Verlag GmbH & Co. KGaA.
ISSN0038-9056
2011 Impact Factor: 1.243
2011 SCImago Journal Rankings: 0.066
DOIhttp://dx.doi.org/10.1002/star.200800024
ReferencesReferences in Scopus
DC Field
Value
dc.contributor.authorZhu, F
dc.contributor.authorCai, YZ
dc.contributor.authorSun, M
dc.contributor.authorCorke, H
dc.date.accessioned2010-05-31T04:16:33Z
dc.date.available2010-05-31T04:16:33Z
dc.date.issued2008
dc.description.abstractPasting 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. © 2008 WILEY-VCH Verlag GmbH & Co. KGaA.
dc.description.natureLink_to_subscribed_fulltext
dc.identifier.citationStarch/Staerke, 2008, v. 60 n. 11, p. 609-616 [How to Cite?]
DOI: http://dx.doi.org/10.1002/star.200800024
dc.identifier.doihttp://dx.doi.org/10.1002/star.200800024
dc.identifier.epage616
dc.identifier.hkuros158390
dc.identifier.isiWOS:000261440500002
dc.identifier.issn0038-9056
2011 Impact Factor: 1.243
2011 SCImago Journal Rankings: 0.066
dc.identifier.issue11
dc.identifier.scopuseid_2-s2.0-56449092621
dc.identifier.spage609
dc.identifier.urihttp://hdl.handle.net/10722/60689
dc.identifier.volume60
dc.languageeng
dc.publisher.placeGermany
dc.relation.ispartofStarch/Staerke
dc.relation.referencesReferences in Scopus
dc.subjectPasting
dc.subjectPhenolic compounds
dc.subjectTexture
dc.subjectWheat starch
dc.titleEffect of phenolic compounds on the pasting and textural properties of wheat starch
dc.typeArticle
Author Affiliations
  1. The University of Hong Kong