大豆异黄酮-玉米淀粉复合物制备及其性能研究

Preparation and Properties of Soy Isoflavone-Corn Starch Complexs

采用大豆异黄酮(soy isoflavone,SI)和玉米淀粉(corn starch,CS)复合,通过热溶法制备大豆异黄酮-玉米淀粉(SI-CS)复合物,应用快速黏度分析仪(rapid visco analyser,RVA)、流变仪、质构仪(texture analyzer,TPA),研究SI-CS复合物糊化特性、流变特性及质构特性的变化规律。以复合物中SI含量为指标,通过单因素结合响应面试验探究SI添加量、加热温度、加热时间对复合物中SI含量的影响。结果表明:SI添加量2.4%、加热温度70℃、加热时间1.0 h时复合物中SI含量为5.04 mg/g。与对照CS相比,SI-CS复合物峰值黏度增加20.39%、崩解值降低70.78%;SI-CS复合物的储能模量(G′)降低,而损耗模量(G")升高,即弹性降低而黏性升高;SI-CS复合物硬度降低20.22%。

Soy isoflavone and corn starch complexs was used to prepare soybean isoflavone-corn starch complexs by heating method.Soy isoflavone-corn starch complexs was studied by rapid visco analyser(RVA),rheometer and texture analyzer(TPA),pasting,texture and rheological properties.Taking the soy isoflavone contents in the complexs as an index,the effects of soy isoflavone addition amount,heating temperature,and heating time on the soy isoflavone contents in the complexs were investigated through single factor experiment and response surface methodology.The results showed that the soy isoflavone was added at 2.4%,the heating temperature was 70℃and the heating time was 1.0 h,and the contents of soy isoflavone in the complexs was 5.04 mg/g.Compared to the control CS,the peak viscosity of the soy isoflavone-corn starch complexs increased by 20.39%,the breakdown value decreased by 70.78%.Storage modulus(G′)of soy isoflavone-corn starch complexs decreased,and the loss modulus(G")increased,the springiness decreased and the adhesion increased,the hardness of soy isoflavone-corn starch complexs decreased by 20.22%.