槲皮素协同微波处理对玉米粉加工特性、玉米面条品质及消化特性的影响

doi:10.7506/spkx1002-6630-20250807-049

食品科学 ›› 2026, Vol. 47 ›› Issue (2): 234-240.doi: 10.7506/spkx1002-6630-20250807-049

槲皮素协同微波处理对玉米粉加工特性、玉米面条品质及消化特性的影响

崔妍，贾欣格，王伟，李玮，刘诺，刘思奇，郑明珠，刘景圣

（1.吉林农业大学食品科学与工程学院，吉林长春 130118；2.小麦玉米深加工国家工程研究中心，吉林长春 130118；3.吉林农业大学吉林省食品生物制造创新中心，吉林长春 130118）

出版日期:2026-01-25 发布日期:2026-02-05
基金资助:
吉林省科技发展计划项目（20250601042RC）

Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour

CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2. National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China;3. Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun 130118, China)

Online:2026-01-25 Published:2026-02-05

摘要/Abstract

摘要： 为改善玉米面条的品质，本研究以微波功率320 W、微波时间30 min、槲皮素添加量16%的条件对玉米粉进行处理，再将其与小麦面粉混合制成玉米面条，通过对玉米面条理化特性进行分析，探讨槲皮素协同微波处理对玉米粉加工特性、玉米面条品质及消化特性的影响。结果表明，槲皮素协同微波处理的玉米粉有更低的崩解值和回生值。凝胶质构特性测定结果表明，槲皮素协同微波处理的玉米粉凝胶硬度最低（103.94 g），弹性最高（0.95）；其制成的玉米面条与普通玉米粉制成的面条相比，硬度、弹性、咀嚼性、回复性更高，蒸煮损失率更低，最佳蒸煮时间更短。体外消化率测定结果表明，槲皮素协同微波处理的玉米粉抗性淀粉相对含量为26.45%。与传统小麦面条相比，槲皮素协同微波处理的玉米粉制成的玉米面条抗性淀粉含量升高了47.96%。因此，槲皮素协同微波处理可以作为一种改善玉米粉及其制品品质和加工特性的手段，本研究可为开发食用品质高、加工特性好的玉米制品提供理论参考。

关键词: 玉米粉；玉米面条；微波处理；槲皮素；加工特性；消化特性

Abstract: In this study, to enhance corn flour incorporated noodles, corn flour was treated by the addition of 16% quercetin followed by microwave irradiation at 320 W for 30 min before being used as a partial wheat flour substitute in noodles. The effect of combined quercetin-microwave treatment on the processing properties of corn flour and the quality and digestion characteristics of corn flour incorporated noodles was investigated. The results showed that the treated corn flour had lower breakdown and setback values. Texture analysis revealed that the combined treatment resulted in the lowest gel hardness (103.94 g) and the highest elasticity (0.95) of corn flour. The noodles added with the treated corn flour had higher hardness, elasticity, chewiness, and resilience, lower cooking loss, and shorter optimal cooking time compared with the noodles with untreated corn flour. In vitro digestibility tests indicated that the resistant starch content in corn flour treated by quercetin combined with microwave was 26.45%. Compared with the wheat flour noodles, the resistant starch level in the noodles with the treated corn flour increased by 47.96%. Overall, combined treatment with quercetin and microwave appears to be an effective strategy for improving the quality and processing characteristics of corn flour and its products, providing valuable insights for developing high-quality, easily processable corn-based foods.

Key words: corn flour; corn noodles; microwave treatment; quercetin; processing characteristics; digestive characteristics

中图分类号:

TS213.4

崔妍，贾欣格，王伟，李玮，刘诺，刘思奇，郑明珠，刘景圣. 槲皮素协同微波处理对玉米粉加工特性、玉米面条品质及消化特性的影响[J]. 食品科学, 2026, 47(2): 234-240.

CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng. Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour[J]. FOOD SCIENCE, 2026, 47(2): 234-240.

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槲皮素协同微波处理对玉米粉加工特性、玉米面条品质及消化特性的影响

Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour

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