The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐tea polyphenols non‐inclusive complex

Abstract

SummaryThe effect of tea polyphenols (TP) on the physicochemical, structural and digestive properties of Cynanchum auriculatum Royle ex Wight starch (C. auriculatum starch) was studied. Scanning electron microscopy analysis showed that a looser and more porous structure was observed in C. auriculatum starch‐TP. Rheological results revealed that G′ and G″ of C. auriculatum starch were decreased with TP addition. X‐ray diffraction pattern showed TP could inhibit the relative crystallinity structure of C. auriculatum starch, thereby delaying the retrogradation of starch. Fourier‐transform infrared analysis confirmed that TP and C. auriculatum starch molecules formed non‐inclusive complexes through hydrogen bonding interaction. Moreover, TP could reduce the digestibility of the gelatinised C. auriculatum starch. These findings provide a theoretical information on C. auriculatum starch as a functional ingredient for regulating the postprandial glycemic response of starchy foods.