葡萄籽乙醇提取物对玉米淀粉微观结构及回生性质的影响

Effect of Ethanol Extract of Grape Seed on the Microstructure Structure and Retrogradation Characteristics of Corn Starch

为研究葡萄籽乙醇提取物(Ethanol Extract of Grape Seed,EEGS)对玉米淀粉回生性质的影响,采用扫描电镜(SEM)测定其微观结构,红外光谱测定10^47/1022的比值,X-射线衍射仪(XRD)测定其结晶结构,差式扫描量热仪(DSC)测定其热力学性质,并综合评价EEGS对玉米淀粉回生的抑制作用,同时测定EEGS对玉米淀粉体外消化性能的影响。结果表明:与对照组相比,EEGS的添加促使玉米淀粉表面微观结构趋于平滑,多孔结构减少。当EEGS的添加量为2.5%时,玉米淀粉的10^47/1022的比值、相对结晶度、熔融焓值下降程度最大,玉米淀粉的回生受到明显抑制。此外,随着EEGS的添加量增加,玉米淀粉中RDS含量逐渐下降,而SDS和RS的含量随之增加。EEGS可作为玉米淀粉回生抑制剂、抗性淀粉生产的添加剂的潜在来源,在食品加工中被开发利用。

In order to explore the effect of ethanol extract grape seed(EEGS)on retrogradation properties of starch gelatinization,microstructure was determined by scanning electron microscope(SEM),ratio of 10^47/1022 measured by infrared spectroscopy,crystal structure was determined by X-ray diffraction(XRD),and thermodynamic properties were determined by differential scanning meter(DSC).And the inhibitory effect of EEGS on starch retrogradation was comprehensively evaluated.While the effect of EEGS on the in vitro digestion of corn starch was also determined.The results showed that compared with the control group,the addition of EEGS made the surface microstructure of corn starch tend to be smooth and the porous structure decreased.When the addition amount of EEGS was 2.5%,the ratio of 10^47/1022,relative crystallinity and melting enthalpy of corn starch decreased significantly,and the retrogradation of corn starch was significantly inhibited.In addition,with the increase of EEGS,the content of RDS in corn starch decreased gradually,while the content of SDS and RS increased.EEGS can be used as an inhibitor of starch retrogradation and resistant starch additive in food processing and is developed and utilized in food processing.