title: Compatibility studies on tea polysaccharide/amylose/water and tea polysaccharide/amylopectin/water.
abstract: The compatibilities of amylose/tea polysaccharide (Am/TPS) and amylopectin/tea polysaccharide (Ap/TPS) in water were investigated with theoretical calculations and experimental measurements. To achieve this, dilute-solution viscometry (DSV) and high-speed differential scanning calorimetry (hyper-DSC) were used. The compatibility criteria on the basis of Δb(m), ΔB(m), μ, Δ[η](m) and thermodynamic parameters, T(g) and ΔT(g) were estimated. The data obtained from DSV show that the Am/TPS mixtures with 0.65:0.35, the Ap/TPS mixtures with (a) 0.85:0.15 and (b) 0.75:0.25 at limited moisture are completely miscible. The results were also confirmed using DSC. A texture analyzer was also used to study effects of Am/TPS and Ap/TPS with different weight fractions on the textures of mixed sol. The results show that the firmness, consistency, cohesiveness and index of viscosity of the Am/TPS and Ap/TPS sol increase with the increase of TPS level and that TPS could provide a more desirable physical structure for starch-based foods.
authors.affiliation: Key Laboratory of Tea Biochemistry & Biotechnology, Anhui Agricultural University, Hefei 230036, China.
authors.forename: Li
authors.initials: L
authors.lastname: Guo
authors.forename: Yu
authors.initials: Y
authors.lastname: Zhu
authors.forename: Xian feng
authors.initials: Xf
authors.lastname: Du
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D004040:Dietary Carbohydrates / Q000302:isolation & purification; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification; D013213:Starch / Q000737:chemistry*; D013662:Tea / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D004040:Dietary Carbohydrates; D011134:Polysaccharides; D013662:Tea; D014867:Water; D013213:Starch; D000688:Amylose; D000687:Amylopectin