The effect of tea polyphenols (TP) on the rice starch (RS) was investigated and the interaction mechanism between TP and RS was further analyzed. TP exhibited a remarkable capacity to affect the processing properties (including the texture property and color) of RS in cold rice cake. Meanwhile, TP exhibited a significant effect on the solubility, swelling power, gelatinization property, rheological property, gel property, and microstructure of RS. Furthermore, according to the molecular dynamics simulation using epigallocatechin gallate (EGCG) and two parallel short‐chain glucose (SGS) as a testing model, EGCG could interact with two SGS chains by hydrogen bonds, and could change the SGS‐wound form and molecular force (including intra‐ and intermolecular hydrogen bonds) in heating and cooling period. All results suggested that TP had the obvious effects on starch food by affecting its gelatinization and retrogradation.

中文翻译：

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茶多酚对淀粉分子的架桥和干扰作用机理

研究了茶多酚（TP）对大米淀粉（RS）的影响，并进一步分析了茶多酚与RS之间的相互作用机理。TP表现出显着的能力来影响冷米糕中RS的加工性能（包括质地和颜色）。同时，TP对RS的溶解度，溶胀力，糊化性质，流变性质，凝胶性质和微观结构具有显着影响。此外，根据使用表没食子儿茶素没食子酸酯（EGCG）和两个平行的短链葡萄糖（SGS）作为测试模型的分子动力学模拟，EGCG可以通过氢键与两个SGS链相互作用，并且可以改变SGS的伤口形式和分子加热和冷却期间的力（包括分子内和分子间氢键）。