Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility

In this study, the interactions of wheat starch (WS) and tannic acid (TA) were investigated for their gelatinization, pasting, structural, rheological properties digestibility starch. TA was either complexed with (WS-TA complexes) or mixed mixtures) right before characterization its properties. The increase melting enthalpy temperature range (Tpeak - Tonset) associated amylose-lipid complex in X-ray diffraction peak at 2? = 20° possibly indicated formation inclusion types complexes. appearance an endothermic transition 130–160 °C non-inclusion Non-inclusion type complexes mostly formed by co-gelatinization WS-TA mixtures, while would be complexation ungelatinized mixtures increased G? viscosity decreased frequency dependency moduli, thus producing a stronger gel. low TA%, weak gel, but gel strength high TA%. storage moduli depending on amount involved between WS largely slowed down gelatinized insights gained study provide opportunities to modulate techno-functional processing starchy food.