Effect of Ethanol Extract of Tea on the Physicochemical, Retrogradation Characteristics, and Digestion Properties of Wheat Starch

Abstract The effects of ethanol extract of tea (EET) on the physicochemical properties, microstructure, and digestibility of wheat starch (WS) are investigated. Aging degree, solubility, swelling degree, Springness of gel, thermodynamic properties, X‐ray diffraction, infrared spectroscopy, Scanning electron microscopy (SEM), and digestibility of WS by adding different ratios of EET are analyzed. The changes of EET on WS‐related properties are evaluated comprehensively. The results show that the addition of EET reduces the enthalpy of recovery and inhibits the recovery of WS. At the same time, XRD diffraction shows that the addition of EET reduces the crystallinity of WS. At the same time, the addition of EET also decreases the content of rapidly digestible starch (RDS) in WS and increases the content of slowly digestible starch (SDS) and resistant starch (RS). In conclusion, EET can inhibit the retrogression of WS and can also be used as a potential source of RS additives.