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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。
Abstract：To improve the processing property of glutinous rice starch,the grape seed proanthocyanidin-glutinous rice starch complex was prepared by adding different proportions of grape seed proanthocyanidins to glutinous rice starch,and its properties and structure were analyzed.The results showed that the solubility and swelling of the complex increased by 12.68%and 20.11%with the increase of the ratio of grape seed proanthocyanidins (2%,4%,6%,8%,10%);Decreasing transparency;Water extraction rate decreased by 27.24%;X-ray diffraction showed that the crystal structure of the compound was destroyed after gelatinization;Fourier infrared spectroscopy shows that the peak width of 3 500-3100cm-1increases and the wave number of hydroxyl bending vibration shifts about 1 700cm-1;The addition of grape seed proanthocyanidins improved the processing properties and structural characteristics of glutinous rice.
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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）