桃金娘多糖对荸荠淀粉性质的影响

doi:10.7506/spkx1002-6630-20250505-007

食品科学 ›› 2025, Vol. 46 ›› Issue (22): 203-212.doi: 10.7506/spkx1002-6630-20250505-007

桃金娘多糖对荸荠淀粉性质的影响

段秋霞，张琳，李定金，刘艳

（1.贺州学院食品与生物工程学院，广西?贺州 542800；2.广西康养食品科学与技术重点实验室，广西?贺州 542800）

发布日期:2025-11-21
基金资助:
广西自然科学基金青年科学基金项目（2025GXNSFBA069488）；贺州学院博士科研启动基金项目（2024BSQD08）；贺州学院学科交叉与合作研究项目（XKJC202401）；广西农业科技自筹资金项目（Z2024049）；广西重点研发计划项目（桂科AB23049007）

Effects of Rhodomyrtus tomentosa Polysaccharides on the Properties of Eleocharis dulcis Starch

DUAN Qiuxia, ZHANG Lin, LI Dingjin, LIU Yan

(1. School of Food and Biological Engineering, Hezhou University, Hezhou 542800, China; 2. Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou 542800, China)

Published:2025-11-21

摘要/Abstract

摘要： 为探究桃金娘多糖对荸荠淀粉性质的影响及其作用机制，通过添加不同浓度的桃金娘多糖到荸荠淀粉体系中，研究桃金娘多糖添加量对荸荠淀粉糊化特性、热力学特性、凝胶特性及水分分布的影响。结果表明，随着桃金娘多糖添加量增加，荸荠淀粉的峰值黏度、崩解值、回生值及糊化温度降低，而热稳定性提高，且桃金娘多糖添加量为0.1%时，荸荠淀粉的糊化焓达到最大。低添加量的桃金娘多糖（0.05%）对荸荠淀粉凝胶的硬度、凝胶强度及胶黏性影响不显著，而0.1%～0.2%桃金娘多糖可显著增强荸荠淀粉的凝胶强度和咀嚼性。通过扫描电子显微镜观察发现，桃金娘多糖促使荸荠淀粉凝胶的微观结构由无序孔状转变为蜂窝状，孔壁随桃金娘多糖添加量的增加而增厚。低场核磁共振分析表明，桃金娘多糖能够促进荸荠淀粉体系中结合水增加，自由水减少。傅里叶变换红外光谱则显示0.1%桃金娘多糖可引起荸荠淀粉官能团振动特征变化。X射线衍射结果表明，添加0.1%～0.15%桃金娘多糖能够促进荸荠淀粉结晶，0.2%桃金娘多糖则能够破坏荸荠淀粉的结晶结构。综上，桃金娘多糖作为外源多糖可调控荸荠淀粉的理化特性，适量添加桃金娘多糖（0.1%）有助于提高荸荠淀粉的热稳定性和凝胶强度，而过量添加可能破坏结晶结构。本研究可为桃金娘多糖在荸荠淀粉基食品中的应用提供理论依据。

关键词: 桃金娘；多糖；荸荠淀粉；糊化特性；水分分布；凝胶特性

Abstract: To investigate the effects and mechanism of Rhodomyrtus tomentosa polysaccharides (RTP) on the starch properties of Eleocharis dulcis, this study examined the effects of adding different concentrations of RTP to E. dulcis starch (EDS) solution on the gelatinization characteristics, thermodynamic properties, gel properties, and water distribution. The results showed that as the concentration of RTP increased, the peak viscosity, breakdown value, retrogradation value, and gelatinization temperature of EDS decreased, while its thermal stability increased. Moreover, the gelatinization enthalpy reached its maximum level at 0.1% RTP concentration. Low concentration of RTP (0.05%) had no significant effect on the hardness, gel strength or viscosity of EDS gels, while 0.1%–0.2% RTP significantly enhanced the gel strength and chewiness. Scanning electron microscopic (SEM) observation showed that RTP addition transformed the microstructure of EDS gels from disordered porous to honeycomb-like, and the pore wall became thicker with increasing RTP concentration. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that RTP addition resulted in an increase in the proportion of bound water and a decrease in the proportion of free water. Fourier transform infrared spectroscopic (FT-IR) analysis showed that addition of 0.1% RTP caused changes in the vibration characteristics of functional groups in EDS. The X-ray diffraction (XRD) results showed that addition of 0.1%–0.15% RTP promoted the crystallization of EDS, while addition of 0.2% RTP destroyed the crystalline structure. In conclusion, addition of an appropriate amount (0.1%) of RTP can improve the thermal stability and gel strength of EDS, while excess RTP could destroy its crystalline structure. These findings provide a theoretical basis for the application of R. tomentosa polysaccharides in E. dulcis starch-based foods.

Key words: Rhodomyrtus tomentosa; polysaccharides; Eleocharis dulcis starch; gelatinization properties; water distribution; gel properties

中图分类号:

TS231

段秋霞，张琳，李定金，刘艳. 桃金娘多糖对荸荠淀粉性质的影响[J]. 食品科学, 2025, 46(22): 203-212.

DUAN Qiuxia, ZHANG Lin, LI Dingjin, LIU Yan. Effects of Rhodomyrtus tomentosa Polysaccharides on the Properties of Eleocharis dulcis Starch[J]. FOOD SCIENCE, 2025, 46(22): 203-212.

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桃金娘多糖对荸荠淀粉性质的影响

Effects of Rhodomyrtus tomentosa Polysaccharides on the Properties of Eleocharis dulcis Starch

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