Preparation and Characterization of Tea Polyphenols/Amylose Complexes

Potato starch as the experiment material to prepare amylose, and a certain proportion of tea polyphenols were added to prepare tea polyphenols/amylose complexes. Through single factor experiments, the effects of reaction parameters such as reaction time, addition amount of tea polyphenols, and reaction temperature on the tea polyphenols inclusion effect and the crystallinity of the tea polyphenols/amylose complex were investigated. X-ray diffraction patterns were used to obtain the optimal conditions for the crystallinity of complex. And the structure and properties of prepared composites were tested and analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and fourier transformed infra-red spectroscopy (IR). The results showed that the optimal preparation conditions of crystalline structure were as follows:The reaction time 1 h, the starch/tea polyphenols ratio 10:1, and the reaction temperature 50℃. Under these conditions, the structure of the composite was B-type and the degree of crystallinity could reach to 61.51%. XRD spctra showed that the structure of the composite was B-type.The SEM image showed that the compound particle was broken and the shape was irregular. IR spectra demonstrated that the characterized absorption peak strength of amylose-n-octanol complex was stronger than that of tea polyphenols/amylose complex and B-type microcrystalline starch because of the superposition of starch and n-octanol.