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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
2013 Impact Factor: 1.401
 
DOIhttp://dx.doi.org/10.1002/star.200800024
 
ISI Accession Number IDWOS:000261440500002
 
ReferencesReferences in Scopus
 
DC FieldValue
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
2013 Impact Factor: 1.401
 
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
 
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<contributor.author>Sun, M</contributor.author>
<contributor.author>Corke, H</contributor.author>
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Author Affiliations
  1. The University of Hong Kong