Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols

Figures & data

Table 1. Power law models for steady shear properties of three types of starch in the presence of APs

Sample	Upward δ300(1/s)	Kupward	nupward	Rupward^2	Downward δ300(1/s)	ndownward	Rdownward^2
NMS	17.18 ± 0.02^a	0.60 ± 0.01^a	0.59 ± 0.00^a	0.998	16.90 ± 0.2^a	0.64 ± 0.00^a	0.999
NMS+1 mg APs	17.09 ± 0.03^a	0.81 ± 0.00^b	0.53 ± 0.02^b	0.998	16.77 ± 0.11^a	0.60 ± 0.02^b	0.999
NMS+2 mg APs	20.21 ± 0.1^bc	1.01 ± 0.01^c	0.52 ± 0.03^bc	0.998	19.93 ± 0.3^bc	0.57 ± 0.01^c	0.999
NMS+4 mg APs	19.41 ± 0.05^b	1.05 ± 0.02^c	0.51 ± 0.00^c	0.998	19.02 ± 0.03^b	0.57 ± 0.00^c	0.997
NMS+8 mg APs	19.89 ± 0.07^b	1.09 ± 0.03^cd	0.51 ± 0.02^c	0.998	19.52 ± 0.01^b	0.55 ± 0.04^d	0.999
NMS+16 mg APs	22.32 ± 0.09^d	1.40 ± 0.01^e	0.48 ± 0.03^d	0.995	21.78 ± 0.14^d	0.53 ± 0.01^e	0.998
NMS+32 mg APs	22.06 ± 1.2^d	1.97 ± 0.00^f	0.41 ± 0.04^e	0.984	21.29 ± 0.11^d	0.47 ± 0.00^f	0.995
NWS	11.49 ± 0.1^a	0.12 ± 0.00^a	0.80 ± 0.05^a	0.997	11.30 ± 0.06^a	0.94 ± 0.04^a	0.994
NWS+1 mg APs	13.75 ± 0.06^b	0.15 ± 0.01^a	0.80 ± 0.06^a	0.998	13.56 ± 0.17^b	0.96 ± 0.06^a	0.974
NWS+2 mg APs	15.48 ± 0.04^b	0.20 ± 0.00^b	0.77 ± 0.00^b	0.997	15.12 ± 0.23^c	0.78 ± 0.06^b	0.996
NWS+4 mg APs	20.83 ± 0.01^d	0.31 ± 0.01^c	0.74 ± 0.01^b	0.993	20.36 ± 0.19^d	0.78 ± 0.01^b	0.993
NWS+8 mg APs	27.41 ± 0.08^e	0.56 ± 0.01^d	0.69 ± 0.00^d	0.992	27.06 ± 0.11^e	0.73 ± 0.00^c	0.984
NWS+16 mg APs	29.97 ± 0.1^f	1.43 ± 0.06^e	0.53 ± 0.04^e	0.991	29.48 ± 0.07^f	0.62 ± 0.04^d	0.969
NWS+32 mg APs	34.15 ± 0.05^g	3.82 ± 0.09^f	0.38 ± 0.02^f	0.978	33.60 ± 0.22^g	0.54 ± 0.00^e	0.968
NRS	10.81 ± 0.01^c	0.10 ± 0.00^a	0.80 ± 0.02^a	0.995	10.82 ± 0.08^c	0.97 ± 0.08^a	0.996
NRS+1 mg APs	12.07 ± 0.03^d	0.16 ± 0.00^c	0.76 ± 0.06^b	0.998	12.09 ± 0.12^d	0.92 ± 0.04^b	0.991
NRS+2 mg APs	6.90 ± 0.13^a	0.16 ± 0.01^c	0.65 ± 0.02^c	0.996	6.72 ± 0.05^a	0.80 ± 0.03^d	0.999
NRS+4 mg APs	8.40 ± 0.09^b	0.14 ± 0.01^b	0.71 ± 0.02^d	0.995	8.26 ± 0.22^b	0.87 ± 0.01^c	0.999
NRS+8 mg APs	15.97 ± 0.13^e	0.73 ± 0.04^d	0.54 ± 0.00^e	0.996	15.78 ± 0.31^e	0.62 ± 0.04^f	0.992
NRS+16 mg APs	20.28 ± 0.16^f	0.84 ± 0.00^e	0.56 ± 0.03^e	0.992	20.08 ± 0.24^f	0.66 ± 0.03^e	0.994
NRS+32 mg APs	30.44 ± 0.14^g	1.97 ± 0.1^f	0.48 ± 0.03^f	0.997	29.87 ± 0.35^g	0.62 ± 0.00^f	0.992

NMS, native maize starch; NWS, native wheat starch; NRS, native rice starch; APs, apple polyphenols; upward δ_300(1/s), shear stress of upward curve at 300 (1/s) (pa); K_upward, consistency index of upward curve (pa·sⁿ); n_upward, flow behavior index of upward curve (dimensionless); R_upward², coefficient of determination of upward curve; downward δ_300(1/s), shear stress of downward curve at 300 (1/s) (pa); K_downward, consistency index of downward curve (pa·sⁿ); n_downward, flow behavior index of downward curve (dimensionless); R_downward², coefficient of determination of downward curve. Values with the same letters in the same column do not differ significantly (p < 0.05).

Figure 1. Upward and downward flow behavior curves of three types of starches and their complexes with apple polyphenols (APs) at 25°C

Table 2. Dynamic rheological properties of three types of starch in the presence of APs

Sample	Heating G’max (pa)	TG’max (°C)	Cooling G’25°C	G’10Hz (pa)	CST (%)	RST (%)
NMS	351 ± 13^b	85.2 ± 0.2^a	767 ± 5^a	1250 ± 56^a	1.13 ± 0.07^bc	0.226 ± 0.009^a
NMS+0.5% APs	330 ± 20^c	91.5 ± 0.3^c	685 ± 6^bc	1022 ± 84^cd	1.11 ± 0.04^ab	0.049 ± 0.002^d
NMS+1% APs	318 ± 12^cd	91.9 ± 0.1^d	711 ± 19^b	1082 ± 20^b	1.05 ± 0.09^ab	0.018 ± 0.000^e
NMS+2% APs	392 ± 32^a	91.5 ± 0.3^c	692 ± 21^b	1245 ± 67^a	1.03 ± 0.01^a	0.055 ± 0.001^c
NMS+4% APs	323 ± 17^c	91.5 ± 0.1^c	655 ± 54^c	1073 ± 74^bc	1.04 ± 0.04^ab	0.008 ± 0.000^f
NMS+8% APs	302 ± 10^d	91.5 ± 0.2^c	584 ± 36^d	999 ± 14^d	1.51 ± 0.12^d	0.075 ± 0.000^b
NMS+16% APs	274 ± 8^e	89.6 ± 0.1^b	396 ± 23^e	717 ± 33^e	1.22 ± 0.03^c	0.075 ± 0.001^b
NWS	1292 ± 16^b	87.4 ± 0.1^a	1790 ± 43^a	2362 ± 88^a	1.38 ± 0.02^b	0.800 ± 0.061^a
NWS+0.5% APs	1280 ± 19^b	82.9 ± 0.1^c	1465 ± 49^b	1675 ± 27^d	0.72 ± 0.06^f	0.143 ± 0.007^c
NWS+1% APs	1153 ± 27^c	85.1 ± 0.1^b	1257 ± 56^c	2159 ± 58^b	0.70 ± 0.01^f	0.025 ± 0.002^f
NWS+2% APs	1007 ± 12^d	80.7 ± 0.2^e	1080 ± 17^e	1700 ± 61^d	0.88 ± 0.01^e	0.082 ± 0.003^d
NWS+4% APs	1360 ± 33^a	81.0 ± 0.1^d	1123 ± 38^d	1809 ± 32^c	1.01 ± 0.07^d	0.079 ± 0.005^e
NWS+8% APs	935 ± 13^e	78.4 ± 0.1^f	614 ± 8^f	1134 ± 71^e	1.26 ± 0.10^c	0.066 ± 0.006^e
NWS+16% APs	796 ± 47^f	78.5 ± 0.3^f	476 ± 20^g	857 ± 37^f	2.14 ± 0.04^a	0.410 ± 0.033^b
NRS	239 ± 21^b	89.4 ± 0.1^c	391 ± 14^c	473 ± 18^b	3.87 ± 0.02^b	1.421 ± 0.004^c
NRS+0.5% APs	183 ± 15^a	89.5 ± 0.2^ab	342 ± 19^b	430 ± 22^b	3.99 ± 0.04^b	1.547 ± 0.001^b
NRS+1% APs	173 ± 5^a	91.6 ± 0.2^a	295 ± 20^a	372 ± 7^a	4.25 ± 0.26^a	1.782 ± 0.011^a
NRS+2% APs	313 ± 29^c	91.3 ± 0.1^b	525 ± 22^e	676 ± 13^d	3.41 ± 0.19^d	1.245 ± 0.008^d
NRS+4% APs	246 ± 17^b	91.4 ± 0.2^ab	480 ± 5^d	603 ± 34^c	2.86 ± 0.14^e	0.861 ± 0.000^e
NRS+8% APs	292 ± 21^c	89.4 ± 0.1^c	584 ± 36^f	733 ± 37^e	2.82 ± 0.03^e	0.507 ± 0.004^g
NRS+16% APs	358 ± 16^d	85.0 ± 0.2^d	723 ± 21^g	952 ± 45^f	3.66 ± 0.08^c	0.769 ± 0.006^f

NMS, native maize starch; NWS, native wheat starch; NRS, native rice starch; APs, apple polyphenols; heating G’_max, the max of storage modulus value when heating (pa); T_G’max, temperature of G’_max (°C); cooling G’_25°C, storage modulus of 25°C after cooling (pa); G’_10Hz, storage modulus at 10 Hz (pa); CST, creep strain (%); RST, recovery strain (%). Values with the same letters in the same column do not differ significantly (p < 0.05).

Figure 2. Dynamic rheological curves of frequency sweep of three types of starches and their complexes with APs at 25°C

Figure 3. Creep-recovery curves of three types of starches and their complexes with APs at 25°C

Table 3. Pasting properties of three types of starch in the presence of APs

Sample	PV (cp)	HPV (cp)	BD (cp)	FV (cp)	RV (cp)	PT (min)	PTT (%)
3 g NMS	2807 ± 28^ab	1790 ± 53^bc	1017 ± 49^b	3051 ± 49^a	1261 ± 86^a	5.0 ± 0.2^a	76.70 ± 0.02^a
3 g NMS+30 mg APs	2817 ± 33^ab	1889 ± 37^a	928 ± 51^a	2969 ± 35^b	1080 ± 37^b	5.2 ± 0.1^b	76.65 ± 0.11^b
3 g NMS+60 mg Aps	2838 ± 30^a	1905 ± 44^a	933 ± 21^a	2906 ± 49^bc	1001 ± 6^bc	5.2 ± 0.1^b	77.55 ± 0.03^b
3 g NMS+90 mg APs	2791 ± 18^ab	1850 ± 26^ab	941 ± 9^a	2850 ± 63^cd	1000 ± 28^bc	5.2 ± 0.1^b	75.80 ± 0.12^d
3 g NMS+120 mg Aps	2779 ± 49^b	1842 ± 21^ab	937 ± 16^a	2793 ± 44^de	951 ± 56^c	5.2 ± 0.2^b	76.70 ± 0.05^b
3 g NMS+150 mg Aps	2811 ± 41^ab	1761 ± 52^cd	1050 ± 77^b	2781 ± 16^e	1020 ± 31^bc	5.1 ± 0.1^a	76.70 ± 0.04^b
3 g NMS+200 mg Aps	2772 ± 25^b	1710 ± 54^d	1062 ± 77^b	2644 ± 27^f	934 ± 35^cd	5.1 ± 0.2^a	76.65 ± 0.03^c
3 g NWS	2439 ± 31^a	1897 ± 9^c	542 ± 20^a	2999 ± 26^e	1102 ± 30^a	6.5 ± 0.1^a	87.25 ± 0.01^c
3 g NWS+30 mg Aps	2864 ± 19^c	2171 ± 46^a	675 ± 60^b	3610 ± 45^a	1439 ± 6^b	6.4 ± 0.1^a	88.90 ± 0.07^a
3 g NWS+60 mg Aps	2833 ± 26^c	1964 ± 24^b	871 ± 46^c	3514 ± 38^b	1550 ± 56^c	6.2 ± 0.0^b	88.85 ± 0.03^a
3 g NWS+90 mg Aps	2664 ± 64^b	1624 ± 34^e	1040 ± 75^d	3217 ± 34^c	1593 ± 63^c	6.0 ± 0.3^b	88.90 ± 0.6^a
3 g NWS+120 mg Aps	2721 ± 22^b	1580 ± 39^e	1141 ± 20^e	3065 ± 17^d	1485 ± 32^b	5.9 ± 0.1^c	88.80 ± 0.10^a
3 g NWS+150 mg Aps	2873 ± 54^c	1726 ± 26^d	1147 ± 49^e	3178 ± 59^c	1452 ± 29^b	5.9 ± 0.2^c	87.95 ± 0.01^b
3 g NWS+200 mg Aps	2659 ± 37^b	1439 ± 56^f	1220 ± 40^f	2873 ± 8^f	1434 ± 53^b	5.8 ± 0.1^c	86.45 ± 0.06^d
3 g NRS	2356 ± 44^a	1237 ± 32^bc	1119 ± 9^a	2577 ± 34^b	1340 ± 48^b	5.8 ± 0.2^a	81.50 ± 0.27^a
3 g NRS+30 mg Aps	2342 ± 38^a	1235 ± 37^bc	1107 ± 41^a	2642 ± 15^a	1407 ± 36^c	5.8 ± 0.2^a	81.55 ± 0.03^a
3 g NRS+60 mg Aps	2492 ± 36^cd	1173 ± 22^c	1319 ± 37^d	2568 ± 12^b	1395 ± 10^b	5.6 ± 0.1^a	79.85 ± 0.11^c
3 g NRS+90 mg Aps	2444 ± 41^bc	1254 ± 46^ab	1190 ± 9^b	2639 ± 26^a	1385 ± 17^bc	5.7 ± 0.1^a	80.60 ± 0.12^b
3 g NRS+120 mg Aps	2412 ± 62^b	1185 ± 33^c	1227 ± 17^c	2643 ± 18^a	1485 ± 41^cd	5.7 ± 0.2^a	79.85 ± 0.12^c
3 g NRS+150 mg Aps	2539 ± 57^de	1313 ± 64^a	1226 ± 50^c	2676 ± 47^b	1363 ± 40^a	5.7 ± 0.0^a	80.70 ± 0.04^b
3 g NRS+200 mg Aps	2590 ± 46^e	1205 ± 36^bc	1385 ± 68^d	2580 ± 16^b	1370 ± 19^bc	5.6 ± 0.1^a	79.85 ± 0.13^c

NMS, native maize starch; NWS, native wheat starch; NRS, native rice starch; APs, apple polyphenols; PV, peak viscosity (cp); HPV, hot paste viscosity (cp); BD, break down (cp); FV, final viscosity(cp); RV, retrogradation value (cp); PT, peak time (min); PTT, pasting temperature (°C). Values with the same letters in the same column do not differ significantly (p < 0.05).

Figure 4. Pasting properties of three types of starches and their complexes with APs

Figure 5. Fourier transform infrared spectra of NMS + 10% APs (a1), NMS + 1% APs (a2), heated NMS (a3), NMS (a4), NWS + 10% APs (b1), NWS + 1% APs (b2), heated NWS (b3), NWS (b4), NRS + 10% APs (c1), NRS + 1% APs (c2), heated NRS (c3), NRS (c4), and APs (for abbreviations, please see legend of Table 1)

Figure 6. Scanning electron microscopic observations of heated NMS (A1), NMS + 1% APs (A2), NMS + 10% APs (A3), heated NWS (B1), NWS + 1% APs (B2), NWS + 10% APs (B3), heated NRS (C1), NRS + 1% APs (C2), and NRS + 10% APs (C3)