糊化后的马铃薯淀粉(patato starch, PS)经冷却会出现回生现象,导致其品质劣变,货架期缩短。研究旨在分析洋葱皮乙醇提取物(ethanol extract of onion skins, EEOS)对PS的理化性质(透明度、老化度、溶解度和膨胀度、凝胶强度)和回生性质的影响。结果表明,与对照组相比,EEOS的添加会导致PS的透明度增加,且EEOS添加质量分数为2.5%时,PS的透明度最高;随着EEOS 的添加量的增加,PS的溶解度、膨胀度逐渐增加,而PS的凝胶强度逐渐下降;EEOS的添加会抑制PS的老化度的增加,当EEOS添加质量分数为2.5%时,可最大程度抑制PS的老化进程;EEOS的添加导致了PS的糊化焓值、回生焓值、回生率均下降,且EEOS的添加质量分数为2.5%时,与对照组相比,PS的糊化焓值、回生焓值、回生率分别下降了31.86%、50.19%和26.91%。此外,EEOS的添加可导致PS中的快消化淀粉含量下降,慢消化淀粉和抗性淀粉的含量增加。由此可见,添加EEOS可显著抑制PS的回生,可改善马铃薯淀粉类产品的加工性能并延长产品的保质期。
The gelatinized potato starch (PS) is subjected to retrogradation upon cooling. The starch retrogradation defects the quality of starchy products and shortens their shelf lives. The aim of the present study was to evaluate the influence of ethanol extract of onion skins (EEOS) on the physico-chemical properties (light transparency, retrogradation degree, solubility, swelling power, gel strength) and retrogradation of PS. The results showed that the addition of EEOS in PS resulted in an increase in transparency, and when the addition was 2.5% it reached the highest transparency; The analysis of DSC indicated that solubility and swelling power of PS of all the tested starches increased as the EEOS level increased. The adding of EEOS to PS significantly lowered retrogradation degree of PS and EEOS 2.5% group had the lowest retrogradation degree; The adding of EEOS to PS significantly lowered gelatinization enthalpy, regeneration enthalpy and regeneration rate of PS. Compared with the control group, when the addition of EEOS was 2.5%, the gelatinization enthalpy, regeneration enthalpy and regeneration rate of PS decreased by 31.86%,50.19% and 26.91%, respectively. In addition, the addition of EEOS resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in PS. It was shown that adding EEOS could significantly inhibit the retrogradation of potato starch,improve the processability and prolong the shelf life of starch products.
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