食品科学 ›› 2018, Vol. 39 ›› Issue (2): 25-30.doi: 10.7506/spkx1002-6630-201802005

• 食品化学 • 上一篇    下一篇

芦丁和槲皮素对小麦淀粉理化特性的影响

任顺成,孙晓莎   

  1. (河南工业大学粮油食品学院,小麦和玉米深加工国家工程实验室,河南?郑州 450001)
  • 出版日期:2018-01-25 发布日期:2018-01-05
  • 作者简介:任顺成,孙晓莎
  • 基金资助:
    小麦和玉米深加工国家工程实验室开放课题(NL2016005)

Effects of Rutin and Quercetin on the Physicochemical Properties of Wheat Starch

REN Shuncheng, SUN Xiaosha   

  1. (National Engineering Laboratory of Wheat & Corn Further Processing, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2018-01-25 Published:2018-01-05

摘要: 在低质量分数芦丁和槲皮素存在条件下,研究小麦淀粉的热特性、微观结构、流变特性、糊化特性、质构的变化,以及芦丁和槲皮素对小麦淀粉-碘复合物的影响。结果表明:加入芦丁或槲皮素后,小麦淀粉的糊化初始温度、糊化峰值温度和糊化最终温度无显著变化,老化焓值分别增加85.71%和85.71%,老化度分别增加156.09%和93.24%;同时,电子显微镜结果也证明芦丁或槲皮素加快了老化进程;小麦淀粉的储存模量和损耗模量降低;淀粉黏度结果表明芦丁和槲皮素分别使小麦淀粉的峰值黏度减小5.56%和18.10%、最低黏度减小6.41%和21.32%、最终黏度减小3.28%和14.22%以及峰值时间减小1.93%和4.16%,回生值增加3.36%和0.52%,成糊温度升高0.63%和3.25%;芦丁和槲皮素分别使小麦淀粉的硬度降低44.60%和34.52%、黏性降低60.79%和30.95%、弹性降低2.94%和3.13%,黏聚性增加16.13%和16.13%;槲皮素能与小麦淀粉发生较强的相互作用,且能形成V型包合物。总体而言,芦丁和槲皮素能显著影响小麦淀粉的理化特性。

关键词: 芦丁, 槲皮素, 小麦淀粉, 理化特性

Abstract: Changes in the thermal properties, microstructure, rheological properties, gelatinization properties and texture of wheat starch were examined in the presence of low-dose rutin or quercetin, as well as the effect of rutin and quercetin on wheat starch-iodine complex. It was found that the onset gelatinization temperature (T0), peak gelatinization temperature (TP) and gelatinization conclusion temperature (TC) of wheat starch did not change significantly after adding rutin or quercetin. The retrogradation enthalpy (ΔH2) increased significantly by 85.71% and 85.71%, respectively, and the retrogradation degree (R) also increased significantly by 156.09% and 93.24%, respectively. At the same time, electron microscopy showed that rutin and quercetin accelerated the retrogradation process, decreasing the storage modulus and loss modulus. Rapid visco analysis (RVA) results showed that rutin and quercetin decreased the peak viscosity of wheat starch by 5.56% and 18.10%, minimum viscosity by 6.41% and 21.32%, final viscosity by 3.28% and 14.22%, and peak time by 1.93% and 4.16%, and increased setback by 3.36% and 0.52%, and pasting temperature by 0.63% and 3.25%, respectively. Moreover, rutin and quercetin reduced the hardness of wheat starch by 44.60% and 34.52%, adhesiveness by 60.79% and 30.95%, and springiness by 2.94% and 3.13%, and increased cohesion by 16.13% and 16.13%, respectively. Quercetin could interact strongly with wheat starch, form V-type inclusion complex. In general, rutin and quercetin can significantly influence the physicochemical properties of wheat starch.

Key words: rutin, quercetin, wheat starch, physicochemical properties

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