摘要
为探究高粱中内源性多酚对高粱淀粉理化性质的影响,分别对高粱淀粉-多酚复合物与高粱淀粉进行理化性质(溶解度、膨润力、凝沉性、冻融稳定性、黏度特性和热力学特性)研究。结果表明高粱淀粉-多酚复合物溶解度较高粱淀粉溶解度高0.37%~5.25%,而膨润力、析水率和凝沉性均低于高粱淀粉,分别下降0.14%~1.63%、1.18%和13%~27%;与高粱淀粉的糊化相比,高粱淀粉-多酚复合物峰值黏度、谷值黏度、最终黏度和回生值分别下降128、73、97、24 cP,高粱淀粉-多酚复合物成糊温度较低。高粱淀粉-多酚复合物与高粱淀粉理化性质存在差异,说明高粱中内源性多酚对高粱淀粉的理化性质具有一定的影响。
In order to investigate the effects of endogenous polyphenols in sorghum on the physicochemical properties of sorghum starch,the physicochemical properties(solubility,swelling,coagulation,freeze-thaw stability,viscosity and thermodynamic properties)of sorghum starch-polyphenols complex and sorghum starch were studied,respectively.The results indicated that the solubility of sorghum starch-polyphenol complex was 0.37%~5.25%higher than that of sorghum starch,while the swelling power,water extraction rate and coagulation capacity were 0.14%~1.63%,1.18%and 13%~27%lower than that of sorghum starch,respectively.Compared with the gelatinization of sorghum starch,the peak viscosity,valley viscosity,final viscosity and regression value of sorghum starch-polyphenol complex decreased by 128,73,97 and 24 cP,respectively,and the pasting temperature of sorghum starch-polyphenol complex was lower.The physicochemical properties of sorghum starch-polyphenol complex were different from those of sorghum starch,indicating that endogenous polyphenols in sorghum had a certain effect on the physicochemical properties of sorghum starch.
作者
李欣
高菲
刘紫薇
李志江
张东杰
张洪微
Li Xin;Gao Fei;Liu Ziwei;Li Zhijiang;Zhang Dongjie;Zhang Hongwei(Food College of Heilongjiang Bayi Agricultural University,Daqing 163319;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safely,Daqing 163000;National Coarse Cereals Engineering Research Center,Daqing 163000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第6期98-102,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2018YFE0206300)。
关键词
高粱淀粉-多酚复合物
高粱淀粉
理化性质
sorghum starch-polyphenols complex
sorghum starch
physical and chemical properties
