芦丁和槲皮素对小麦淀粉理化特性的影响
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摘要
在低质量分数芦丁和槲皮素存在条件下,研究小麦淀粉的热特性、微观结构、流变特性、糊化特性、质构的变化,以及芦丁和槲皮素对小麦淀粉-碘复合物的影响。结果表明:加入芦丁或槲皮素后,小麦淀粉的糊化初始温度、糊化峰值温度和糊化最终温度无显著变化,老化焓值分别增加85.71%和85.71%,老化度分别增加156.09%和93.24%;同时,电子显微镜结果也证明芦丁或槲皮素加快了老化进程;小麦淀粉的储存模量和损耗模量降低;淀粉黏度结果表明芦丁和槲皮素分别使小麦淀粉的峰值黏度减小5.56%和18.10%、最低黏度减小6.41%和21.32%、最终黏度减小3.28%和14.22%以及峰值时间减小1.93%和4.16%,回生值增加3.36%和0.52%,成糊温度升高0.63%和3.25%;芦丁和槲皮素分别使小麦淀粉的硬度降低44.60%和34.52%、黏性降低60.79%和30.95%、弹性降低2.94%和3.13%,黏聚性增加16.13%和16.13%;槲皮素能与小麦淀粉发生较强的相互作用,且能形成V型包合物。总体而言,芦丁和槲皮素能显著影响小麦淀粉的理化特性。
Changes in the thermal properties,microstructure,rheological properties,gelatinization properties and texture of wheat starch were examined in the presence of low-dose rutin or quercetin,as well as the effect of rutin and quercetin on wheat starch-iodine complex.It was found that the onset gelatinization temperature(T0),peak gelatinization temperature(TP)and gelatinization conclusion temperature(TC) of wheat starch did not change significantly after adding rutin or quercetin.The retrogradation enthalpy(ΔH2) increased significantly by 85.71% and 85.71%,respectively,and the retrogradation degree(R) also increased significantly by 156.09% and 93.24%,respectively.At the same time,electron microscopy showed that rutin and quercetin accelerated the retrogradation process,decreasing the storage modulus and loss modulus.Rapid visco analysis(RVA) results showed that rutin and quercetin decreased the peak viscosity of wheat starch by 5.56% and 18.10%,minimum viscosity by 6.41% and 21.32%,final viscosity by 3.28% and 14.22%,and peak time by 1.93% and 4.16%,and increased setback by 3.36% and 0.52%,and pasting temperature by 0.63% and 3.25%,respectively.Moreover,rutin and quercetin reduced the hardness of wheat starch by 44.60% and 34.52%,adhesiveness by 60.79% and 30.95%,and springiness by 2.94% and 3.13%,and increased cohesion by 16.13% and 16.13%,respectively.Quercetin could interact strongly with wheat starch,form V-type inclusion complex.In general,rutin and quercetin can significantly influence the physicochemical properties of wheat starch.
Changes in the thermal properties,microstructure,rheological properties,gelatinization properties and texture of wheat starch were examined in the presence of low-dose rutin or quercetin,as well as the effect of rutin and quercetin on wheat starch-iodine complex.It was found that the onset gelatinization temperature(T0),peak gelatinization temperature(TP)and gelatinization conclusion temperature(TC) of wheat starch did not change significantly after adding rutin or quercetin.The retrogradation enthalpy(ΔH2) increased significantly by 85.71% and 85.71%,respectively,and the retrogradation degree(R) also increased significantly by 156.09% and 93.24%,respectively.At the same time,electron microscopy showed that rutin and quercetin accelerated the retrogradation process,decreasing the storage modulus and loss modulus.Rapid visco analysis(RVA) results showed that rutin and quercetin decreased the peak viscosity of wheat starch by 5.56% and 18.10%,minimum viscosity by 6.41% and 21.32%,final viscosity by 3.28% and 14.22%,and peak time by 1.93% and 4.16%,and increased setback by 3.36% and 0.52%,and pasting temperature by 0.63% and 3.25%,respectively.Moreover,rutin and quercetin reduced the hardness of wheat starch by 44.60% and 34.52%,adhesiveness by 60.79% and 30.95%,and springiness by 2.94% and 3.13%,and increased cohesion by 16.13% and 16.13%,respectively.Quercetin could interact strongly with wheat starch,form V-type inclusion complex.In general,rutin and quercetin can significantly influence the physicochemical properties of wheat starch.
引文
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[23]BAO J,CORKE H.Pasting properties of gamma-irradiated rice starches as affected by p H[J].Journal of Agricultural and Food Chemistry,2002,50(2):336-341.DOI:10.1021/jf010230c.
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[25]何财安,张珍,刘航,等.苦荞多酚对苦荞淀粉和小麦淀粉理化特性的影响[J].食品科学,2017,38(9):66-71.DOI:10.7506/spkx1002-6630-201709011.
[26]ZHU F,WANG Y.Rheological and thermal properties of rice starch and rutin mixtures[J].Food Research International,2012,49(2):757-762.DOI:10.1016/j.foodres.2012.09.031.
[27]WOKADALA C O,SUPRAKAS S R,MOHAMMAD N E.V-amylose Structural characteristics,methods of preparation,significance,and potential applications[J].Food Reviews International,2012,28(4):412-438.DOI:10.1080/87559129.2012.660718.
[28]ZHU F,WANG Y J.Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch[J].Food Chemistry,2013,138(1):256-262.DOI:10.1016/j.foodchem.2012.09.097.
[29]COHEN R,SCHWARTZ B,PERI I,et al.Improving bioavailability and stability of genistein by complexation with high-amylose corn starch[J].Journal of Agricultural&Food Chemistry,2011,59(14):7932-7938.DOI:10.1021/jf2013277.
[30]YANG L Q,ZHANG B F,YI J Z,et al.Preparation,characterization,and properties of amylose-ibuprofen inclusion complexes[J].StarchSt?rke,2013,65(7/8):593-602.DOI:10.1002/star.201200161.
[2]吕霞,叶发银,刘嘉,等.膳食多酚对淀粉消化吸收的影响[J].中国粮油学报,2015,30(6):134-137.DOI:10.3969/j.issn.1003-0174.2015.06.027.
[3]SHEN W,XU Y,LU Y H.Inhibitory effects of citrus flavonoids on starch digestion and anti hyperglycemic effects in Hep G2 cells[J].Journal of Agricultural and Food Chemistry,2012,60(38):9609-9619.DOI:10.1021/jf3032556.
[4]GUZAR I.Effect of starch-polyphenol interactions on starch hydrolysis[D].Guelph:Guelph University,2012:11-13.
[5]ZHU F.Interactions between starch and phenolic compound[J].Trends in Food Science and Technology,2015,43(2):129-143.DOI:10.1016/j.tifs.2015.02.003.
[6]CHAI Y W,WANG M Z,ZHANG G Y.Interaction between amylase and tea polyphenols modulates the postprandial glycemicresponse to high-amylose maize starch[J].Journal of Agricultural and Food Chemistry,2013,61(36):8608-8615.DOI:10.1021/jf402821r.
[7]TAKAHAMA U,HIROTA S.Fatty acids,epicatechin-dimethylgallate,and rutin interact with buckwheat starch inhibiting its digestion by amylase:implications for the decrease in glycemic index by buckwheat flour[J].Journal of Agricultural and Food Chemistry,2010,58(23):12431-12439.DOI:10.1021/jf102313b.
[8]ZHANG H H,SUN B H,ZHANG S K,et al.Inhibition of wheat starch retrogradation by tea derivatives[J].Carbohydrate Polymers,2015,134:413-417.DOI:10.1016/j.carbpol.2015.08.018.
[9]ZHU F,SAKULNAK R,WANG S.Effect of black tea on antioxidant,textural,and sensory properties of Chinese steamed bread[J].Food Chemistry,2016,194:1217-1223.DOI:10.1016/j.foodchen.2015.08.110.
[10]ZHU F.Chemical composition and health effects of tartary buckwheat[J].Food Chemistry,2016,203:231-245.DOI:10.1016/j.foodchem.2016.02.050.
[11]JUAN A,GIMENEZ B,HENRYK Z.Buckwheat as a functional food and its effects on health[J].Journal of Agricultural and Food Chemistry,2015,63(36):7896-7913.DOI:10.1021/acs.jafc.5b02498.
[12]WU Y,LIN Q,CHEN Z,et al.The interaction between tea polyphenols and rice starch during gelatinization[J].Food Science and Technology International,2011,17(6):569-577.DOI:10.1177/1082013211399656.
[13]HAN H M,KOH B K.Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread[J].Journal of the Science of Food and Agriculture,2011,91(13):2495-2499.DOI:10.1002/jsfa.4499.
[14]ZHU F,WANG Y J.Rheological and thermal properties of rice starch and rutin mixtures[J].Food Research International,2012,49(2):757-762.DOI:10.1016/j.foodres.2012.09.031.
[15]YANG Z G,AWUTI G,YI C,et al.Preparation and physicochemical characterization of quercetin-HP-β-CD inclusion complexes[J].Journal of Chinese Pharmaceutical Sciences,2006,15(2):69-75.
[16]ZHANG L M,YANG X,LI S,et al.Preparation,physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin[J].LWT-Food Science and Technology,2011,44(3):787-792.DOI:10.1016/j.lwt.2010.09.001.
[17]HUNG P V,PHAT N H,PHI N T L.Physicochemical properties and antioxidant capacity of debranched starch-ferulic acid complexes[J].Starch-St?rke,2013,65(5/6):382-389.DOI:10.1002/star.201200168.
[18]ZHU F,CAI Y Z,SUN M,et al.Effect of phytochemical extracts on the pasting,thermal,and gelling properties of wheat starch[J].Food Chemistry,2009,112(4):919-923.DOI:10.1016/j.foodchem.2008.06.079.
[19]李娜,张英华.用RVA仪分析玉米淀粉的糊化特性[J].中国粮油学报,2011,26(6):20-24.
[20]缪铭,江波,张涛.淀粉的消化性能与R V A曲线特征值的相关性研究[J].食品科学,2009,30(5):16-19.DOI:10.3321/j.issn:1002-6630.2009.05.002.
[21]GUNARATNE A,CORKE H.Influence of prior acid treatment on acetylation of wheat,potato and maize starches[J].Food Chemistry,2007,105(3):917-925.DOI:10.1016/j.foodchem.2007.04.042.
[22]GUNARATNE A,RANAWEERA S,CORKE H.Thermal,pasting,and gelling properties of wheat and potato starches in the presence of sucrose,glucose,glycerol,and hydroxypropyl beta-cyclodextrin[J].Carbohydrate Polymers,2007,70(1):112-122.DOI:10.1016/j.carbpol.2007.03.011.
[23]BAO J,CORKE H.Pasting properties of gamma-irradiated rice starches as affected by p H[J].Journal of Agricultural and Food Chemistry,2002,50(2):336-341.DOI:10.1021/jf010230c.
[24]柴艳伟.茶多酚对高直链淀玉米淀粉消化性的影响及机理[D].无锡:江南大学,2013.
[25]何财安,张珍,刘航,等.苦荞多酚对苦荞淀粉和小麦淀粉理化特性的影响[J].食品科学,2017,38(9):66-71.DOI:10.7506/spkx1002-6630-201709011.
[26]ZHU F,WANG Y.Rheological and thermal properties of rice starch and rutin mixtures[J].Food Research International,2012,49(2):757-762.DOI:10.1016/j.foodres.2012.09.031.
[27]WOKADALA C O,SUPRAKAS S R,MOHAMMAD N E.V-amylose Structural characteristics,methods of preparation,significance,and potential applications[J].Food Reviews International,2012,28(4):412-438.DOI:10.1080/87559129.2012.660718.
[28]ZHU F,WANG Y J.Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch[J].Food Chemistry,2013,138(1):256-262.DOI:10.1016/j.foodchem.2012.09.097.
[29]COHEN R,SCHWARTZ B,PERI I,et al.Improving bioavailability and stability of genistein by complexation with high-amylose corn starch[J].Journal of Agricultural&Food Chemistry,2011,59(14):7932-7938.DOI:10.1021/jf2013277.
[30]YANG L Q,ZHANG B F,YI J Z,et al.Preparation,characterization,and properties of amylose-ibuprofen inclusion complexes[J].StarchSt?rke,2013,65(7/8):593-602.DOI:10.1002/star.201200161.