Effects of Tea Polyphenols on the Quality of the Steamed Bun and Its Mechanism

CHEN Nan; CHEN Long; HE Qiang; SUN Qun; ZENG Weicai

doi:10.13386/j.issn1002-0306.2020080247

Volume 42 Issue 20

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(20): 23-31. > DOI: 10.13386/j.issn1002-0306.2020080247

CHEN Nan, CHEN Long, HE Qiang, et al. Effects of Tea Polyphenols on the Quality of the Steamed Bun and Its Mechanism[J]. Science and Technology of Food Industry, 2021, 42(20): 23−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080247.

Citation:

PDF (2724 KB)

Effects of Tea Polyphenols on the Quality of the Steamed Bun and Its Mechanism

CHEN Nan^1,,
CHEN Long¹,
HE Qiang²,
SUN Qun³,
ZENG Weicai^{1, 2, ,}

1.
Department of Food Engineering, Sichuan University, Chengdu 610065, China
2.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China
3.
College of Life Sciences, Sichuan University, Chengdu 610064, China

More Information

Received Date: August 25, 2020
Available Online: August 17, 2021

Graphical Abstract

Abstract

Abstract

Effects of tea polyphenols (TP) on the quality of the steamed bun was studied, and its molecular action mechanism was preliminary analyzed. The effects of TP on the specific volume, texture, hardening rate and α-starch content of steamed bun were systematically observed. And the effects of TP on the iodine binding capacity, solubility, swelling power and thermal properties of starch were determined. And then the molecular dynamics (MD) was used to study the interaction between TP and starch molecules. The results showed that TP had a significant effect on the specific volume and texture. Besides, TP could decrease the hardening rate (from 195 to 138 g/h) and increased the α-starch content of the steamed bun; the addition of TP decreased the iodine binding capacity, increased the solubility (from 8.3% to 38.1%) and swelling power (from 11.4% to 13.8%), and decreased the gelatinization peak temperature (from 62.21 to 53.57 ℃) for promoting the gelatinization of starch and delaying the retrogradation of starch. Furthermore, TP could interact with starch by hydrogen bonds (highest occupancy hydrogen bonds 4GA_12@O2: EGCG_1@H18, ratio was 5.6%), and changed the spatial configuration of starch molecules, leading to the variation of the physicochemical properties of starch. The results indicated that TP could change the physicochemical and quality characteristics of starch, and had potential value as a new starch modifier.
- tea polyphenols,
- the steamed bun,
- quality,
- dynamic simulation,
- mechanism

FullText(HTML)

References (35)

References

[1]	曾铭, 李蟠莹, 胡鹏, 等. 多酚对淀粉理化性质影响的研究进展[J]. 食品工业科技,2018,39(22):334−340. [Zeng M, Li P Y, Hu P, et al. Research progress on the effects of polyphenols on the physicochemical properties of starch[J]. Science and Technology of Food Industry,2018,39(22):334−340.
[2]	Bordenave N, Hamaker B R, Ferruzzi M G. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods[J]. Food and Function,2014,5:18−34. doi: 10.1039/C3FO60263J
[3]	Chou S R, Meng X J, Cui H J, et al. Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols[J]. International Journal of Food Properties,2019,22(1):1786−1798. doi: 10.1080/10942912.2019.1671452
[4]	Feng M, Yu L, Zhu P, et al. Development and preparation of active starch films carrying tea polyphenol[J]. Carbohydrate Polymers,2018,196:162−167. doi: 10.1016/j.carbpol.2018.05.043
[5]	Rezapour N, Rasekh B, Mofradnia S R, et al. Molecular dynamics studies of polysaccharide carrier based on starch in dental cavities[J]. International Journal of Biological Macromolecules,2019,121:616−624. doi: 10.1016/j.ijbiomac.2018.10.027
[6]	Kollman P A, Massova I, Reyes C, et al. Calculating structures and free energies of complex molecules: Combining molecular mechanics and continuum models[J]. Accounts of Chemical Research,2000,33:889−897. doi: 10.1021/ar000033j
[7]	Feng T, Ye R, Zhuang H, et al. Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture[J]. Carbohydrate Polymers,2012,90:667−674. doi: 10.1016/j.carbpol.2012.05.094
[8]	Wan J, Zhou G, Luo S, et al. A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation[J]. Starch,2017,69:1−8.
[9]	Sim S Y, Aziah A A N, Cheng L H. Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan[J]. Food Hydrocolloids,2011,25:951−957. doi: 10.1016/j.foodhyd.2010.09.009
[10]	Xu X J, Luo Z G, Yang Q Y, et al. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread[J]. Food Chemistry,2019,294:87−95. doi: 10.1016/j.foodchem.2019.05.037
[11]	孙辉, 姜薇莉, 田晓红, 等. 利用物性测试仪分析小麦粉馒头品质[J]. 中国粮油学报,2005(6):121−125. [Sun H, Jiang W L, Tian X H, et al. Study on steamed-bread quality with texture analyzer[J]. Journal of the Chinese Cereals and Oils Association,2005(6):121−125. doi: 10.3321/j.issn:1003-0174.2005.06.030
[12]	Shaikh I M, Ghodke S K, Ananthanarayan L. Staling of chapatti (Indian unleavened flat bread)[J]. Food Chemistry,2007,101:113−119. doi: 10.1016/j.foodchem.2006.01.015
[13]	Oh N H, Seib P A, Deyoe C W, et al. Measuring the textural characteristics of cooked noodles[J]. Cereal Chemistry,1983,60:433−438.
[14]	Gomand S V, Lamberts L, Visser R G F, et al. Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties[J]. Food Hydrocolloids,2010,24:424−433. doi: 10.1016/j.foodhyd.2009.11.009
[15]	Xiao H, Lin Q, Liu G Q, et al. Evaluation of black tea polyphenol extract against the retrogradation of starches from various plant sources[J]. Molecules,2012,17:8147−8158. doi: 10.3390/molecules17078147
[16]	Jorgensen W L, Chandrasekhar J, Madura J D, et al. Comparison of simple potential functions for simulating liquid water[J]. Journal of Chemical Physics,1983,79:926−935. doi: 10.1063/1.445869
[17]	Kirschner K N, Yongye A B, Tschampel S M, et al. GLYCAM06: A generalizable biomolecular force field[J]. Journal of Computational Chemistry,2008,29:622−655. doi: 10.1002/jcc.20820
[18]	Hornak V, Abel R, Okur A, et al. Comparison of multiple amber force fields and development of improved protein backbone parameters[J]. Proteins-Structure Function and Bioinformatics,2006,65:712−725. doi: 10.1002/prot.21123
[19]	Chen N, Chen L, Gao H X, et al. Mechanism of bridging and interfering effects of tea polyphenols on starch molecules[J]. Journal of Food Processing and Preservation,2020,44(8):14575.
[20]	Wang R, Zhou W B, Yu H H, et al. Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes[J]. Journal of the Science of Food and Agriculture,2006,86:857−864. doi: 10.1002/jsfa.2423
[21]	Pan J X, Li M, Zhang S K, et al. Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch[J]. Food Chemistry,2019,294:209−215. doi: 10.1016/j.foodchem.2019.05.048
[22]	Trehan S, Singh N, Kaur A. Characteristics of white, yellow, purple corn accessions: Phenolic profile, textural, rheological properties and muffin making potential[J]. Journal of Food Science and Technology-Mysore,2018,55:2334−2343. doi: 10.1007/s13197-018-3171-5
[23]	王晓曦, 刘亚楠, 董秋晨, 等. 小麦粉糊化特性与冷冻面团(馒头)品质关系研究[J]. 食品工业科技,2012,33(17):77−80. [Wang X X, Liu Y N, Dong Q C, et al. Research of the relationship between wheat flour viscosity and quality of frozen dough mantou[J]. Science and Technology of Food Industry,2012,33(17):77−80.
[24]	Byars J A, Singh M. Rheological and textural properties of pulse starch gels[J]. Starch-Starke,2016,68(7-8):778−784. doi: 10.1002/star.201500271
[25]	Zhang L M, Yang X, Li S, et al. Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin[J]. LWT-Food Science and Technology,2011,44:787−792. doi: 10.1016/j.lwt.2010.09.001
[26]	Shen W, Xu Y, Lu Y H. Inhibitory effects of citrus flavonoids on starch digestion and antihyperglycemic effects in HepG2 cells[J]. Journal of Agricultural and Food Chemistry,2012,60:9609−9619. doi: 10.1021/jf3032556
[27]	Shi M, Jing Y, Yang L, et al. Structure and physicochemical properties of malate starches from corn, potato, and wrinkled pea starches[J]. Polymers,2019,11(9):1523−1537. doi: 10.3390/polym11091523
[28]	Liu Y, Chen J, Luo S, et al. Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology[J]. Carbohydrate Polymers,2017,175:265−272. doi: 10.1016/j.carbpol.2017.07.084
[29]	Wang W, Zhou H, Yang H, et al. Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch[J]. Food Chemistry,2017,214:319−327. doi: 10.1016/j.foodchem.2016.07.040
[30]	Du J J, Yang Z K, Xu X N, et al. Effects of tea polyphenols on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized rice starch[J]. Food Hydrocolloids,2019,91:256−262. doi: 10.1016/j.foodhyd.2019.01.035
[31]	He C A, Zhang Z, Liu H, et al. Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch[J]. Starch,2018,70:1−8.
[32]	Benson N C, Daggett V. A Comparison of multiscale methods for the 464 analysis of molecular dynamics simulations[J]. Journal of Physical Chemistry B,2012,116:8722−8731. doi: 10.1021/jp302103t
[33]	Cheetham N W H, Tao L P. Amylose conformational transitions in binary DMSO/water mixtures[J]. Carbohydrate Polymers,1998,35:287−295. doi: 10.1016/S0144-8617(97)00151-3
[34]	Schreiner W, Karch R, Knapp B, et al. Relaxation estimation of RMSD in molecular dynamics immunosimulations[J]. Computational and Mathematical Methods in Medicine,2012,1:173521.
[35]	Tusch M, Kruger J, Fels G. Structural stability of V-amylose helices in water-DMSO mixtures analyzed by molecular dynamics[J]. Journal of Chemical Theory and Computation,2011,7:2919−2928. doi: 10.1021/ct2005159

[1]	WANG Xueli, LEI Chao, SHEN Kaiwei, CHENG Yanwei, LIU Xueting, LI Zhen, YU Lu. Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006[J]. Science and Technology of Food Industry, 2023, 44(14): 137-144. DOI: 10.13386/j.issn1002-0306.2022090136
[2]	WANG Xiaojie, MENG Fanqiang, ZHOU Libang, LU Zhaoxin. Optimization of Brevibacillin Fermentation Medium with Brevibacillus laterosporus by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(4): 153-160. DOI: 10.13386/j.issn1002-0306.2021070335
[3]	WU Jun-lin, BAI Jian-ling, MO Shu-ping, ZHANG Ju-mei. Optimization of fermentation medium of lactic acid bacteria cultured in high concentration[J]. Science and Technology of Food Industry, 2018, 39(9): 96-101. DOI: 10.13386/j.issn1002-0306.2018.09.017
[4]	ZHU Yun-peng, TIAN You-ming, HONG Qing-lin, NI Hui, XIAO An-feng, YANG Qiu-ming. Optimization of medium composition and culture conditions for Aspergillus tubingensis production[J]. Science and Technology of Food Industry, 2018, 39(3): 82-86,91. DOI: 10.13386/j.issn1002-0306.2018.03.017
[5]	HU Yan-xin, LIU Xiao-li, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong. Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini[J]. Science and Technology of Food Industry, 2016, (10): 255-259. DOI: 10.13386/j.issn1002-0306.2016.10.043
[6]	WANG Can, ZHANG Wei, ZHANG Ming-liang, HUANG Jian-zhong. Optimization of Schizochytrium sp. FJU-512 fermentation medium producing DHA[J]. Science and Technology of Food Industry, 2015, (04): 171-174. DOI: 10.13386/j.issn1002-0306.2015.04.029
[7]	DONG Ting, ZHOU Zhi-jiang, HAN Ye. Optimization of fermentation medium and fermentation conditions for Pediococcus acidilactici PA003[J]. Science and Technology of Food Industry, 2014, (14): 192-196. DOI: 10.13386/j.issn1002-0306.2014.14.034
[8]	LIU Ying-ying, LIU Ying, ZHANG Guang, SUN Bing-yu, WANG Jin-feng, SHI Yan-guo. Optimum fermentation medium of high-yielding neutral protease of mucor[J]. Science and Technology of Food Industry, 2014, (06): 166-170. DOI: 10.13386/j.issn1002-0306.2014.06.032
[9]	AN Jun-ying, LIU Ying, ZHU Wen-juan, HU Xue-qiong, YE Li-zhen. Optimization of fermentation medium of Bacillus amyloliquefaciens ZJHD-06 by response surface methodology[J]. Science and Technology of Food Industry, 2014, (01): 191-195. DOI: 10.13386/j.issn1002-0306.2014.01.031
[10]	Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2013, (08): 232-235. DOI: 10.13386/j.issn1002-0306.2013.08.033