花青素类化合物影响淀粉理化性质研究进展

Research Progress on the Effects of Anthocyanidin Compounds on Physicochemical Properties of Starch

花青素类化合物包括原花青素、花青素、花色苷等。其中,原花青素是一种聚多酚类化合物,花青素和花色苷均属黄酮类化合物。当在酸性介质中加热时,原花青素可产生花青素,花青素可通过糖苷键与糖相结合可产生花色苷。在深色谷物、浆果及蔬菜中,原花青素、花青素、花色苷广泛分布,均具有多种功效。淀粉价格低廉、来源丰富,具有多种功能特性,淀粉基食品的感官品质及营养价值主要由淀粉糊化性质、热力学性质、流变学性质、老化性质及消化性质等变化所决定。对于淀粉与其他化合物共存能够改善淀粉原本性质已有很多研究,但关于花青素类化合物对淀粉性质影响的概述较少。因此,本文综述了花青素类化合物提高淀粉的糊化温度,降低淀粉的糊化焓值,进而影响淀粉的热力学性质,同时降低淀粉的老化焓以及老化率,降低淀粉的消化速率等对淀粉糊化特性、热力学特性、流变学特性、老化特性和消化性质影响的最新研究进展,为利用花青素类化合物等改善淀粉基食品的加工性能、感官和营养品质提供指导。

Anthocyanidin compounds include proanthocyanidins,anthocyanidins,anthocyanins,etc.Among them,proanthocyanidin is a kind of polyphenol compound,then anthocyanidin and anthocyanin belong to flavonoid compounds.When heated in an acidic medium,proanthocyanidins can produce anthocyanidins,which combine with sugars via glycosidic bonds to produce anthocyanins.Proanthocyanidins,anthocyanidins and anthocyanins are widely distributed in dark grains,berries and vegetables,all of them have various functional effects.Starch is low in price,rich in sources,and has a variety of functional properties.The sensory quality and nutritional value of starch-based foods are mainly determined by the changes of starch gelatinization properties,thermodynamic properties,rheological properties,aging properties and digestive properties.There have been many studies about the co-existence of starch and other compounds that can improve the original properties of starch.However,there is limited overview on the effects of anthocyanidin compounds on starch properties.Therefore,this paper reviews the latest research progress of anthocyanidin compounds and their effects on the gelatinization properties,thermodynamic properties,rheological properties,aging properties and digestive properties of starch through increasing the gelatinization temperature of starch and reducing its gelatinization enthalpy can affect its thermodynamic properties,as well as reduce its aging enthalpy and aging rate,additionally and the digestion rate of starch etc.These can provide guidance for the use of anthocyandin compounds to improve the processing properties,sensory and nutritional quality of starch-based foods.