Abstract:The physical and chemical properties of tea seed starch as well as the gelation performance of the starch were investigated, including the main components, amylase and amylopectin content, the whiteness, transparency, retrogradation value, retrogradation property, and Brabender viscosity curve. Also, the effects of concentration of starch, pH value, dosage of NaCl and cane sugar on the viscosity of starch paste were studied. This search was used for providing theoretical basis for development of tea seed starch.
