绿茶乙醇提取物对蜡质玉米淀粉回生性质的影响

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 • 下一篇

绿茶乙醇提取物对蜡质玉米淀粉回生性质的影响

王存堂¹,高增明²,姜辰昊¹,孔保华³

1. 齐齐哈尔大学食品与生物工程学院
2. 齐齐哈尔大学
3. 东北农业大学食品学院

收稿日期:2020-02-12 修回日期:2021-01-22 出版日期:2021-03-25 发布日期:2021-03-22
通讯作者: 孔保华 E-mail:kongbh@163.com
基金资助:
洋葱皮黄酮类物质的提取分离、生物活性评价及构效关系研究;多酚对玉米淀粉老化的抑制机制及在玉米主食中的应用研究;植物多酚类物质对牛肉色泽稳定性的影响机制研究

Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch

², ²,Baohua Kong

Received:2020-02-12 Revised:2021-01-22 Online:2021-03-25 Published:2021-03-22
Contact: Baohua Kong E-mail:kongbh@163.com

摘要/Abstract

摘要： 在本研究中，以蜡质玉米淀粉（Waxy Corn Starch，WCS）为原料，研究不同添加量（1%，2.5%，5%，10%）茶叶乙醇提取物（Ethanol Extract of Tea, EET）与WCS共糊化后的相互作用以及对其透光率、老化度、溶解度和膨胀度、凝胶强度、糊化及回生特性、结晶结构、微观结构及体外消化性能的影响。结果表明：EET的添加对WCS的理化性质、回生性质及体外消化性能影响显著。随着EET 的添加量的增加，WCS的溶解度、膨胀度逐渐增加，而WCS的凝胶强度逐渐下降；与对照组相比，当EET的添加量为2.5%时，WCS的老化度、糊化焓值、回生焓值、回生率、1047/1022的比值以及相对结晶度均有所下降，说明WCS的回生受到显著抑制。此外，EET的加添，导致WCS的消化性能下降，使WCS中的RDS含量下降，RS的含量增加。因此，在淀粉类食品加工时，可适量加入EET，降低产品的回生程度，提高产品的感官品质并延长产品的保质期。

关键词: 蜡质玉米淀粉, 绿茶乙醇提取物, 理化性质, 回生性质, 微观结构, 体外消化性能

Abstract: The research was designed to investigate the interactions of waxy corn starch (WCS) with ethanol extract of tea (EET) at different levels (1%, 2.5, 5%, 10%?4%) during gelatinization and their effect on starch light transmittance, aging degree, solubility and swelling degree, gel strength, gelatinization and retrogradation properties, crystal structure, microstructure and in vitro digestibility. The results showed that the addition of EET had significant effects on the physicochemical properties, retrogradation properties and in vitro digestibility of WCS. With the addition of EET, the solubility and swelling degree of WCS increased gradually, while the gel strength of WCS decreased gradually. Compared with the control group, when addition of EET was 2.5%, the aging degree, gelatinization enthalpy, retrogradation enthalpy, retrogradation rate, ratio of 1047/1022 and relative crystallinity of WCS decreased, indicating that the retrogradation of WCS was significantly inhibited. When EET was added to WCS, the digestibility of WCS decreased, the content of RDS in WCS decreased and the content of RS in WCS increased. Therefore, starchy foods with EET can reduce the degree of retrogradation, improve sensory quality and prolong shelf life.

Key words: Waxy corn starch, Ethanol extract of green tea, Physico-chemical properties, Retrograde property, Microstructure, Vitro digestibility

中图分类号:

TS201.2

王存堂高增明姜辰昊孔保华. 绿茶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 0, (): 0-0.

Baohua Kong. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch[J]. FOOD SCIENCE, 0, (): 0-0.

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绿茶乙醇提取物对蜡质玉米淀粉回生性质的影响

Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch

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