Effects of Tea Polysaccharides on the Properties of Chestnut Starch

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.