食品与发酵工业 >

2025 , Vol. 51 >Issue 5: 227 - 232

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039078

研究报告

韧化条件下儿茶素对马铃薯淀粉理化特性的影响

  • 宋靖郑 ,
  • 马苒慧馨 ,
  • 梅浩斌 ,
  • 李向阳 ,
  • 秦志鹏 ,
  • 韩四海 ,
  • 岳崇慧 ,
  • 罗登林 ,
  • 刘建学
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
第一作者:硕士研究生(刘建学教授为通信作者,E-mail:jx_liu@163.com)

收稿日期: 2024-03-04

  修回日期: 2024-04-12

  网络出版日期: 2025-03-28

基金资助

国家自然科学基金项目(32302075);河南省自然科学基金项目(202300410134)

收起

Effect of catechins on the physicochemical properties of potato starch under tough conditions

  • SONG Jingzheng ,
  • MA Ranhuixin ,
  • MEI Haobin ,
  • LI Xiangyang ,
  • QIN Zhipeng ,
  • HAN Sihai ,
  • YUE Chonghui ,
  • LUO Denglin ,
  • LIU Jianxue
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Material, Luoyang 471023, China)

Received date: 2024-03-04

  Revised date: 2024-04-12

  Online published: 2025-03-28

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摘要

以儿茶素与马铃薯淀粉的相互作用入手,在特定韧化处理条件下研究不同添加量的儿茶素对马铃薯淀粉微观结构、粒径、白度、红外、糊化及流变性特性的影响。结果表明,韧化处理下添加儿茶素并未改变马铃薯淀粉颗粒完整性,但增加了马铃薯淀粉颗粒的平均粒径。红外分析表明,韧化处理下添加儿茶素并未产生新的峰,但淀粉凝胶性和抗剪切能力降低。流变分析发现样品皆为非牛顿流体且表现出假塑性、剪切变薄的行为,并且韧化处理强化了淀粉糊的凝胶结构,而儿茶素的加入会减弱淀粉的凝胶结构且添加量也会影响淀粉的凝胶结构及凝胶体系的弹性。该研究不仅扩大了马铃薯淀粉的应用前景,促进相关产业的发展,也为产品创新和技术进步提供更多可能性。

关键词： 马铃薯淀粉; 儿茶素; 韧化处理; 理化特性

本文引用格式

宋靖郑 , 马苒慧馨 , 梅浩斌 , 李向阳 , 秦志鹏 , 韩四海 , 岳崇慧 , 罗登林 , 刘建学 . 韧化条件下儿茶素对马铃薯淀粉理化特性的影响[J]. 食品与发酵工业, 2025 , 51(5) : 227 -232 . DOI: 10.13995/j.cnki.11-1802/ts.039078

Abstract

With the interaction of catechins and potato starch, the effects of different amounts of catechins on the microstructure, particle size, whiteness, infrared, gelatinization and rheological characteristics of potato starch were studied under specific toughness treatment conditions.The results showed that the addition of catechin did not change the integrity of potato starch granules, but increased the average particle size of potato starch granules.Infrared analysis showed that the addition of catechin under toughness treatment did not produce new peaks, but the starch gelation and shear resistance were reduced.Rheological analysis found that the samples were non-Newtonian fluid and showed pseudoplastic and shear thinning, and the toughness treatment strengthened the gel structure of starch paste, while the addition of catechins weakened the gel structure of starch and the added amount of starch would also affect the gel structure of starch and the elasticity of the gel system.It not only expanded the application prospect of potato starch, promoted the development of related industries, but also provided more possibilities for product innovation and technological progress.

Key words： potato starch; polyphenols; toughening treatment; physicochemical characteristics

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