大豆异黄酮对玉米淀粉老化的影响及体系水分迁移研究

Effect of Soy Isoflavones on the Retrogradation Properties of Corn Starch and Water Migration Research

以玉米淀粉为原料,通过流变仪、差式量热扫描仪、质构分析仪、傅里叶红外光谱仪和低场强核磁共振等分析添加不同浓度大豆异黄酮对玉米淀粉老化特性及体系水分迁移的影响。结果表明:在储存期间淀粉老化程度加大,加入大豆异黄酮,降低了淀粉凝胶弹性模量变化率,延缓了玉米淀粉的短期老化。在相同储存期内,随大豆异黄酮浓度的增加,淀粉回生率显著降低;凝胶硬度值下降,质地更加柔软;氢键吸收峰发生红移,R_(1047/1022)、R_(995/1022)值逐渐降低,相对有序度降低;结合水和不易流动水含量增加,自由水含量降低,表明大豆异黄酮可有效抑制淀粉的长期老化。研究结果丰富了黄酮类化合物对淀粉老化性质影响的基础数据。

Through Fourier infrared spectrometer(FT-IR),rheometer,texture analyzer,low-field nuclear magnetic resonance(LF-NMR)and differential calorimetry scanner(DSC),used corn starch as raw material,the aging and water migration of corn starch with different content of soy isoflavones was analyzed the impact of characteristics.The results showed that the starch aging degree deepened during the storage period.After adding soy isoflavones,the change rate of the elastic modulus of starch gel was reduced,and the short-term aging of corn starch was delayed.With the same storage period,as the concentration of soy isoflavones increased,the starch retrogradation rate decreased significantly;the hardness value decreased,the gel texture was softer;the hydrogen bond absorption peak was red-shifted,the values at R_(1047/1022) and R_(995/1022) gradually decreased,and the relative degree of order decreased;the content of bound water and non-flowing water increased,and the free water content decreased.Soy isoflavones could effectively inhibit the long-term aging of starch,the study could provide basic data on the effect of flavonoids on starch retrogradation properties.