Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure

Jinjie Huo; Lishuang Wang; Jinming Ma; Xiqing Yue; Kexin Wang; Xiaoqi Ma; Xiaoshuai Yu; Zhigang Xiao

doi:10.1016/j.foodchem.2024.142002

Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure

Food Chem. 2024 Nov 15;465(Pt 2):142002. doi: 10.1016/j.foodchem.2024.142002. Online ahead of print.

Authors

Jinjie Huo¹, Lishuang Wang², Jinming Ma³, Xiqing Yue¹, Kexin Wang¹, Xiaoqi Ma¹, Xiaoshuai Yu⁴, Zhigang Xiao⁵

Affiliations

¹ College of Food, Shenyang Agricultural University, Shenyang 110866, PR China.
² College of Liaoning agricultural vocational and technical, Yingkou, 115009, PR China.
³ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, PR China.
⁴ College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China. Electronic address: yuxiaoshuaistu@163.com.
⁵ College of Food, Shenyang Agricultural University, Shenyang 110866, PR China; College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China. Electronic address: zhigang_xiao@126.com.

PMID: 39566311
DOI: 10.1016/j.foodchem.2024.142002

Abstract

Effects of polyphenols including caffeic acid (CA), ferulic acid (FA), epigallocatechin gallate (EG), tannic acid (TA) and resveratrol (R) on physicochemical and structural properties of rice starch (RS) under the extrusion condition were investigated. Extrusion altered the hydration, pasting and rheological properties of rice starch. Adding FA exhibited the best improvement effect on hydration properties of extruded rice starch (E-RS). All polyphenols possessed different inhibitory effects on short-term retrogradation of E-RS following the order of TA > EG > CA > FA > R. The FA and CA enhanced the viscoelasticity of E-RS, whereas the other polyphenols had opposite influences. Polyphenols mainly interacted with starch via hydrogen bonds, which transformed the crystalline structure to V-type and increased the molecular weight of E-RS. Above different effects were due to polyphenols exhibited varied microstructure and phenolic hydroxyl group content. These findings provided valuable information for preparing extruded starchy foods rich in polyphenols.

Keywords: Extrusion; Interaction; Physicochemical properties; Polyphenols; Rice starch; Structure.