2024 02 v.43;No.191 24-31
葡萄籽原花青素-糯米淀粉复合物性质的结构基础
基金项目(Foundation):
安徽省重点研究与开发项目“SPI-花青素共聚物制备及桑葚豆乳饮料的开发”（项目编号：202104f06020021）;;
安徽省教育厅科学研究重点项目“基于分子对接基础的组氨酸和精氨酸对桑葚花青素稳定性的影响”（项目编号：2023AH051868）
邮箱(Email):
DOI:
中文作者单位:
安徽科技学院食品工程学院;
摘要(Abstract):
为改善糯米淀粉的性质，以糯米淀粉为原料，添加不同比例的葡萄籽原花青素，制备成葡萄籽原花青素-糯米淀粉复合物，并对其性质和结构进行分析。结果表明，随着葡萄籽原花青素比例的递增（2%、4%、6%、8%、10%），复合物的溶解度增加了12.68%，膨胀度提高了20.11%；透明度逐渐降低；析水率降低了27.24%;X射线衍射显示出复合物经糊化后晶体结构被破坏；傅里叶红外光谱显示3 500-3 100 cm~(-1)峰宽增加和约1 700 cm~(-1)羟基弯曲振动波数发生位移；葡萄籽原花青素的添加改善了糯米的性质和结构特征。
关键词(KeyWords):
糯米淀粉;;葡萄籽原花青素;;性质
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[32] Ramazan K, Joseph I, Koushik S. Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy[J]. Journal of Agricultural and Food Chemistry, 2002,50(14):10483-10876.
[33] Wang M, Shen Q, Hu L, et al. Physicochemical properties,structure and in vitrodigestibility on complex of starch with lotus(Nelumbo nucifera Gaertn.)leafflavonoids[J]. Food Hydrocolloids, 2018,81:191-199.
[34] Zhang Z, Tian J, Fang H, et al. Physicochemical and digestion properties of potato starch weremodified by complexing with grape seed proanthocyanidins[J]. Molecules, 2020,25(05):1123-1134.
[35] Martínez P, Pe?a F, Bello-Pérez L A, et al. Physicochemical, functional andmorphological characterization of starches isolated from three native potatoes of theAndean region[J]. Food Chemistry:X, 2019,2:100030.
[36] Kong X R, Zhu Z Y, Zhang X J, et al. Effects of Cordyceps polysaccharides on pastingproperties and in vitro starch digestibility of wheat starch[J]. Food Hydrocolloids, 2020,102:105604.
[2] Balindong L J, Ward M R, Liu L, et al. Rice grain protein composition influences instrumental measures of rice cooking and eating quality[J]. Journal of Cereal Science, 2018,79:35-42.
[3]李温静，尹玉云.浅谈糯米淀粉的性状及应用[J].粮食与食品工业，2017,24(3):29-34.
[4]陶雨辰.籼米和糯米淀粉的理化性质及其凝胶冷藏中老化特性的研究[D].合肥：安徽农业大学，2019.
[5] Karim A A, Norziah M H, Seow C C. Methods forthe study of starch retrogradation[J]. Food Chemistry, 2000,71(01):9-36.
[6]任顺成，肖遥.几种食源多酚对玉米淀粉理化特性的影响[J].河南工业大学学报（自然科学版），2018,39(04):8-13.
[7] Bordenave N, Hamaker B R, Ferruzzi M G. Nature and consequences of non-covalentinteractions between flavonoids and macronutrients in foods[J]. Food&Function, 2014,5(01):18-34.
[8] Zhang Z, Tian J, Fang H, et al. Physicochemical and digestion properties of potatostarch weremodified by complexing with grape seed proanthocyanidins[J]. Molecules, 2020,25(05):1123-1134.
[9]李晓玺，沈少丹，陆萍，等.发酵协同多酚复合对大米淀粉消化性能的影响[J].华南理工大学学报（自然科学版），2022,50(01):1-8.
[10] Zheng Y, Tian J, Kong X, et al. Proanthocyanidins from Chinese berry leaves modified thephysicochemical properties and digestive characteristic of rice starch[J]. Food Chemistry, 2021,335:127666.
[11] Liu Q, Weber E, Currie V, et al. Physicochemical properties of starches during potato growth[J]. Carbohydrate Polymers, 2003,51(02):213-221.
[12]李姝琪.欧李主要多酚物质成分分析及原花青素对马铃薯淀粉消化抑制作用研究[D].银川：宁夏大学，2021.
[13] Landerito A N, Wang Y. Preparation and Properties of Starch Phosphates Using Waxy, Common, and High-Amylose Corn Starches. II. Reactive Extrusion Method[J]. Cereal Chemistry, 2005,82(03):799-1025.
[14]杨丽萍.三种马铃薯淀粉物化性质、精细结构及其酸改性研究[D].合肥：安徽农业大学，2019.
[15] Pal J, Singhal S R, Kulkarni R P. Physicochemical properties of hydroxypropyl derivative from corn and amaranth starch[J]. Carbohydrate Polymers, 2002,48(01):134-142.
[16] Tian J, Cai Y, Qin W, et al. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice[J]. Food Chemistry, 2018,257:23-28.
[17] Hayakawa K, Tanaka K, Nakamura T, et al. Quality Characteristics of Waxy Hexaploid Wheat(Triticum aestivum L.):Properties of Starch Gelatinization and Retrogradation[J]. Cereal Chemistry, 1997,74(05):576-580.
[18]赵蓓蓓，贾祥泽，孙思薇，等.淀粉-多酚复合物理化及功能特性的研究进展[J].食品科学，2018,39(13):297-303.
[19] XiaoHong Y, Tao L, Bo C, et al. Grape seed proanthocyanidins prevent irradiation-induced differentiation of human lung fibroblasts by ameliorating mitochondrial dysfunction[J]. Scientific Reports, 2017,7(01):1-13.
[20]乔炳乾，付田田，牛丽亚，等.葡萄籽原花青素对不同淀粉理化性质影响的研究[J].中国粮油学报，2020,35(06):59-64
[21]许晨.原花青素抑制玉米淀粉回生作用的研究[D].天津：天津科技大学，2016.
[22]徐红利.茶多酚对糙米及其精米和淀粉加工特性影响研究[D].长沙：中南林业科技大学，2015.
[23]张智涵.淀粉与茶多酚共研磨对淀粉理化性质和消化性的影响[D].天津：天津科技大学，2018.
[24] Ye J, Hu X, Zhang F, et al. Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology[J]Carbohydrate Polymers, 2016,151:113-118.
[25]柴艳伟.茶多酚对高直链玉米淀粉消化性的影响及机理[D].无锡：江南大学，2013.
[26]王梦嘉，叶晓汀，吴金鸿，等.淀粉冻融稳定性的研究进展[J].粮油食品科技，2016,24(05):19-23.
[27] Gani A, Wani S, Masoodi F, et al. Characterization of rice starches extracted from Indian cultivars[J]Food Science and Technology International, 2013,19(02):143-152.
[28]吕春月.马铃薯淀粉复合凝胶制备及其性能研究[D].沈阳：沈阳师范大学，2022.
[29]王林.淀粉的糊化与凝胶特性及食用品质研究[J].保鲜与加工，2021,21(02):67-73.
[30]张子睿.低GI马铃薯馒头的开发及其对原花青素体外释放的研究[D].杭州：浙江大学，2021.
[31] Sasaki T, Kohyama K, Suzuki Y, et al. Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel[J]. Food Chemistry, 2009, 116(01):137-142.
[32] Ramazan K, Joseph I, Koushik S. Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy[J]. Journal of Agricultural and Food Chemistry, 2002,50(14):10483-10876.
[33] Wang M, Shen Q, Hu L, et al. Physicochemical properties,structure and in vitrodigestibility on complex of starch with lotus(Nelumbo nucifera Gaertn.)leafflavonoids[J]. Food Hydrocolloids, 2018,81:191-199.
[34] Zhang Z, Tian J, Fang H, et al. Physicochemical and digestion properties of potato starch weremodified by complexing with grape seed proanthocyanidins[J]. Molecules, 2020,25(05):1123-1134.
[35] Martínez P, Pe?a F, Bello-Pérez L A, et al. Physicochemical, functional andmorphological characterization of starches isolated from three native potatoes of theAndean region[J]. Food Chemistry:X, 2019,2:100030.
[36] Kong X R, Zhu Z Y, Zhang X J, et al. Effects of Cordyceps polysaccharides on pastingproperties and in vitro starch digestibility of wheat starch[J]. Food Hydrocolloids, 2020,102:105604.
基本信息:
DOI：
中图分类号:TS231
引用信息:
[1]李雅丽,季原,胡金朋等.葡萄籽原花青素-糯米淀粉复合物性质的结构基础[J].保山学院学报,2024,43(02):24-31.
基金信息:
安徽省重点研究与开发项目“SPI-花青素共聚物制备及桑葚豆乳饮料的开发”（项目编号：202104f06020021）;; 安徽省教育厅科学研究重点项目“基于分子对接基础的组氨酸和精氨酸对桑葚花青素稳定性的影响”（项目编号：2023AH051868）
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