等离子体协同白藜芦醇改性香蕉淀粉及其性质

doi:10.7506/spkx1002-6630-20211011-104

食品科学 ›› 2023, Vol. 44 ›› Issue (4): 32-41.doi: 10.7506/spkx1002-6630-20211011-104

等离子体协同白藜芦醇改性香蕉淀粉及其性质

孙颖，郑丽丽，郑晓燕，杨旸，校导，艾斌凌，张正科，盛占武,

（1.海南大学食品科学与工程学院，海南海口 570228；2.中国热带农业科学院海口实验站，海南海口 571101）

发布日期:2023-03-01
基金资助:
国家自然科学基金面上项目（31772096）；海南省自然科学基金创新研究团队项目（320CXTD440）；中国热带农业科学院基本科研业务费项目（17CXTD-05；1630092019001）

Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch

SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu

(1. College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. Haikou Experimental Station of Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China)

Published:2023-03-01

摘要/Abstract

摘要： 为探究等离子体协同多酚改性对淀粉性质的影响，以青香蕉淀粉为原料，通过介质阻挡放电（dielectric barrier discharge，DBD）等离子体和白藜芦醇复合改性，制备DBD等离子体改性香蕉淀粉-白藜芦醇复合物，研究复合改性对香蕉淀粉理化性质和消化性的影响。结果表明，DBD等离子体处理后提高了香蕉淀粉与白藜芦醇的复合率；与未改性香蕉淀粉相比，复合改性所形成复合物的溶解度和凝沉性显著提高；DBD等离子体改性后样品的吸油率有很大提升；凝胶化温度To、Tp和Tc分别从64.10、71.14 ℃和73.92 ℃提高至70.18、75.79 ℃和82.53 ℃；改性后淀粉的消化率和消化速率提高；膨胀力和冻融稳定性降低。扫描电子显微镜表明，DBD等离子体处理产生了更多的淀粉碎片，对淀粉表面具有刻蚀作用。X射线衍射和傅里叶变换红外光谱分析表明，白藜芦醇与香蕉淀粉通过CH-π键结合，使复合物的结构更加致密有序，形成结晶度较高的非“V”型包合物。因此，通过等离子体协同多酚改性香蕉淀粉，能够改善香蕉淀粉的加工性能，有助于开发新型保健食品。

关键词: 香蕉淀粉；介质阻挡放电等离子体；白藜芦醇

Abstract: The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch. The results showed that DBD plasma treatment improved the complexation between banana starch and resveratrol. Compared with unmodified banana starch, the solubility, retrogradation properties, oil-holding capacity, gelatinization temperature (the onset gelatinization temperature (To), peak gelatinization temperature (Tp) and conclusion gelatinization temperature (Tc) increased from 64.10, 71.14 and 73.92 ℃ to 70.18, 75.79 and 82.53 ℃, respectively) and digestibility of the complex were significantly improved, while the swelling power and freeze-thaw stability were reduced. Scanning electron microscopy (SEM) showed that DBD plasma treatment produced more starch fragments and etched the starch surface. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) showed that resveratrol combined with banana starch through CH-π bond, which made the structure of the complex more compact and orderly, forming a non V-type inclusion complex with high crystallinity. Therefore, plasma treatment and then complexation with polyphenols can improve the processing properties of banana starch, which will contribute to the development of new health foods.

Key words: banana starch; dielectric barrier discharge plasma; resveratrol

中图分类号:

TS231

孙颖，郑丽丽，郑晓燕，杨旸，校导，艾斌凌，张正科，盛占武,. 等离子体协同白藜芦醇改性香蕉淀粉及其性质[J]. 食品科学, 2023, 44(4): 32-41.

SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu. Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch[J]. FOOD SCIENCE, 2023, 44(4): 32-41.

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等离子体协同白藜芦醇改性香蕉淀粉及其性质

Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch

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