原花青素对大米淀粉老化性质的影响

Effect of Proanthocyanidins on Retrogradation of Rice Starch

本文以原花青素(PC)为对象,通过在大米淀粉中添加质量比为0、5%、10%、15%的PC,采用快速粘度分析、差示扫描量热、X-衍射、傅里叶红外、低场核磁共振以及扫描电镜等手段,研究原花青素对大米淀粉老化性质的影响。研究结果表明,在混合体系老化7 d时,随着PC含量的增加,大米淀粉的结晶度逐渐降低,当PC添加量为15%时,大米淀粉结晶度由4.94%下降到2.75%。混合体系在1047 cm^(-1)/1022 cm^(-1)处吸收峰峰高的比值逐渐下降,当PC添加量达到15%时,吸光度比值从1.34下降到1.14。热力学结果表明:随着PC含量的增加,大米淀粉的回生率逐渐降低,其中当PC添加量为15%时,大米淀粉回生率由27.81%下降到4.15%。通过扫描电镜的结果表明:PC的添加会使大米淀粉的微观结构变得疏松多孔。综上所述,本研究表明原花青素不仅可以提供特定营养,还能作为一种有效淀粉老化抑制剂添加到食品体系中,为食品工业的发展提供理论支持。

This study was aimed to investigate the retrogradation effect of rice starch which caused by different concentrations of the proanthocyanidins（0,5%,10%,15%）.Effects of polyphenols on the retrogradation properties of rice starch by Rapid Viscosity Analysis,Differential Scanning Calorimetry,X-ray Diffraction,Fourier Transform Infrared（FTIR）,Low Field Nuclear Magnetic Resonance and Scanning Electron Microscopy.The results showed when the mixture storaged for 7 days with the PC content increased,the crystallinity of rice starch gradually decreased.When the PC concentration was 15%,the crystallinity of rice starch decreased from 4.94%to 2.75%.The absorbance ratio of 1047 cm^-1/1022 cm^-1of rice starch decreased gradually.When the concentration of PC reached 15%,the absorbance ratio decreased from 1.34 to 1.14.The thermal analysis with the concentration increased of PC.When results showed that with the content increased of PC,the retrogradation ratio of rice starch gradually decreased,and when the 15%PC was added to starch,the retrogradation ratio of rice starch decreased from 27.81%to4.15%.The scanning electron microscopy results showed that the addition of PC made the microstructure of rice starch loose and porous.In summary,the study showed that proanthocyanidins could not only provide specific nutrients,but also as an effective starch retrogradation inhibitor added to the food system.It had provided theoretical support for the development of the food industry.