摘要
利用多酚和淀粉的相互作用可以改善淀粉特性,开发相关功能性食品。为考察7种食源多酚对玉米淀粉理化特性的影响,分别在淀粉中添加一定比例的食源多酚,研究玉米淀粉溶解度、膨润力、黏度、热力学以及凝胶特性的变化。结果表明:在7种食源多酚中,阿魏酸和咖啡酸能显著降低玉米淀粉的溶解度,阿魏酸还能显著减小其膨润力;它们对淀粉的黏度特性均有影响,减小了淀粉糊的回生值,除单宁酸外其他多酚均增加了淀粉糊的衰减值,绿原酸和咖啡酸对两者影响最为显著;阿魏酸和咖啡酸显著增加了淀粉的糊化焓;7种多酚均降低了淀粉的老化焓和老化度,阿魏酸对两者影响最为显著;7种多酚均能显著减小淀粉的凝胶强度和破裂距离,其中阿魏酸对其凝胶强度影响最为显著,而阿魏酸、绿原酸和咖啡酸对其破裂距离影响最为显著。总体而言,7种多酚可以减少玉米淀粉颗粒中直链淀粉分子的溶解,破坏淀粉糊化过程中淀粉糊的热糊稳定性,抑制淀粉的老化,阻止淀粉糊形成凝胶,并且阿魏酸、绿原酸、咖啡酸、没食子酸和儿茶素比原花青素和单宁酸对玉米淀粉的理化特性影响更为显著,可以为淀粉类产品改性和相关功能性食品开发提供一定的理论依据。
The interaction between starch and polyphenol can be used to improve starch properties and develop functional foods.In order to investigate the effect of 7 polyphenols on the physicochemical properties of corn starch,certain food source polyphenols were added in starch respectively to study the changes of solubility,swelling force,viscosity,thermodynamics and gel properties of corn starch.The results showed that ferulic acid and caffeic acid significantly reduced the solubility of starch in all polyphenols,and ferulic acid could also significantly reduce its swelling power.Additionally,these two kinds of acids also increased the attenuation value and reduced the retrogradation value of starch.Chlorogenic acid and caffeic acid had the most significant effect on attenuation and retrogradation value.Ferulic acid and caffeic acid significantly increased△H1;7 polyphenols reduced the△H2 and R,and ferulic acid displayed the most significant effect on two aspects.All polyphenols could significantly reduce the starch gel strength and rupture distance,of which ferulic acid had the most significant effect on its gel strength,while ferulic acid,chlorogenic acid and caffeic acid displayed the most significant effect on rupture distance(P<0.05).In general,7 polyphenols could reduce the dissolution of amylose molecules in corn starch granules,destroy the thermal paste stability of starch paste during starch gelatinization,inhibit the retrogradation of starch,and prevent starch from gelling.Additionally,ferulic acid,chlorogenic acid,caffeic acid,gallic acid and catechin displayed more significant effects on the physicochemical properties of corn starch than that of proanthocyanidins and tannins.Our study provided a theoretical basis for modification of starchy products and development of related functional foods.
作者
任顺成
肖遥
REN Shuncheng;XIAO Yao(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2018年第4期8-13,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省自然科学基金项目(182300410079)
关键词
食源多酚
玉米淀粉
理化特性
food-source polyphenols
corn starch
physicochemical properties
