Effects of Tea Polysaccharides on the Properties of Chestnut Starch

Authors

Lei LEI, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang 464000 , China
Wenjun FU, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang 464000 , China
Lingling YANG, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang 464000 , China
Haibo LIU, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang 464000 , China
Daxi SANG, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang 464000 , China
Qing WANG, College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang 464000 , ChinaFollow

Corresponding Author(s)

王清（1988—），女，博士，副教授，硕士研究生导师，主要从事糖类资源开发研究。E-mail：2479902416@qq.com

Abstract

[Objective ] This study aims to improve the properties of chestnut starch.[Method ] Tea polysaccharides were added to chestnut starch in different proportions,and the effects of tea polysaccharides on the water-holding capacity,digestive properties,textural properties,and other properties of chestnut starch were investigated.[Result ] The water-holding and oil-holding properties of chestnut starch were the largest when tea polysaccharides were added at 1% and then gradually decreased with the increase in the proportion of tea polysaccharides added.The transparency of chestnut starch gradually increased when tea polysaccharides were added from 1% to 8% and decreased significantly when tea polysaccharides were added at 16%.Adding tea polysaccharides at appropriate proportions significantly increased the solubility and swelling of chestnut starch.The addition of tea polysaccharides significantly reduced the water precipitation rate and improved the freeze-thaw stability of chestnut starch.The viscosity of chestnut starch gradually decreased with the increase in the proportion of tea polysaccharides added.The digestion test results indicated that the content of slowly digested starch and resistant starch in chestnut starch increased with the increase in the proportion of tea polysaccharides added.The hardness and elasticity of chestnut starch gradually decreased with the increase in the proportion of tea polysaccharides added.[Conclusion ] Tea polysaccharides can significantly improve the properties of chestnut starch to a certain extent.The results provide a reference for the application of tea polysaccharides in the modification of chestnut starch and the development and utilization of chestnut starch resources.

Publication Date

7-15-2025

First Page

41

Last Page

50

DOI

10.12441/spyswjs.20241203004

Recommended Citation

LEI, Lei; FU, Wenjun; YANG, Lingling; LIU, Haibo; SANG, Daxi; and WANG, Qing (2025) "Effects of Tea Polysaccharides on the Properties of Chestnut Starch," Journal of Food Science and Biotechnology: Vol. 44: Iss. 7, Article 5.
DOI: 10.12441/spyswjs.20241203004
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss7/5

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