黑豆皮乙醇提取物对大米淀粉理化性质及回生性质的影响

Effect of Ethanol Extract of Black Soybean Coats on the Physico-Chemical Properties and Retrogradation of Rice Starch

分析黑豆皮乙醇提取物(Ethanol Extract of Black Soybean Coats,EBSC)对大米淀粉的理化性质、糊化和回生的热力学性质以及体外消化性能的影响。结果表明:与对照组相比,EBSC的添加会导致大米淀粉的透明度、溶解度和膨胀度增加,且对大米淀粉的老化具有抑制作用,添加量为2.5%时,抑制效果较为显著(P<0.05);EBSC的添加导致大米淀粉的糊化焓值、回生焓值、回生率下降,且EBSC的添加量为10%时,与对照组相比,大米淀粉的糊化焓值、回生焓值、回生率分别下降了46.98%、48.37%和15.85%。此外,EBSC的添加,可导致大米淀粉中的RDS含量下降,SDS和RS的含量增加。因此,大米淀粉中添加EBSC可改善大米及其大米淀粉类产品的加工性能、感官品质并延长产品的货架期。

The effects of ethanol extract of black soybean coats(EBSC)on the physico-chemical properties,thermodynamic properties of gelatinization and retrogradation and digestibility in vitro of rice starch were studied.The results showed that compared with the control group,the transparency,solubility and expansion of rice starch would be increased by adding EBSC.Compared with the control group,the aging of rice starch would be suppressed by adding EBSC,and the inhibitory effect was more significant(P<0.05)when the addition amount was 2.5%.While addition of EBSC led to the decrease of gelatinization enthalpy,retrogradation enthalpy and retrogradation rate of rice starch,and when the addition of EBSC was 10%,compared with the control group,the gelatinization enthalpy,retrogradation enthalpy and retrogradation rate of rice starch decreased by 46.98%,48.37%and 15.85%,respectively.In addition,the addition of EBSC could decrease the content of RDS and increase the content of SDS and RS in rice starch.Therefore,with the addition of EBSC to rice starch,the processability and sensory quality can be improved,and shelf life of rice and its starch products will be prolonged.