食品工业科技Issue(12)：78-80,84,4.
茶多酚对籼米淀粉回生抑制作用的研究
Study on preventing the retrogradation of long-shaped rice starch using tea polyphenols（TPLs）
摘要
Abstract
The effect of natural antioxidative extracts tea polyphenols（TPLs）on the retrogradation of long-shaped rice starch was investigated. TPLs-fortified rice starch exhibited retarding the retrogradation as assessed by differential scanning calorimetry（DSC）,X-ray diffraction（XRD）and scanning electron microscopy（SEM）. The temperature and enthalpy of starch gelatinization obviously decreased as the TPLs level increased. Gelatinization To,Tp and Tc of starch with 16%TPLs sample were respectively 8. 93,5. 69 and 5. 13℃ lower and enthalpy of gelatinization reduced by 2. 27J/g. After storage at 4℃,enthalpy and recrystallization of starch retrogradation gradually decreased with the increase of TPLs content. Rice starch with 16% TPLs had almost no retrogradation enthalpy and recrystallization until storage of 15 days. It was observed at same magnification by SEM that the size of retrograded starch granules decreased and appeared cancellous shape with adding TPLs increased. The overall results demonstrated that the marked inhibitory effect of TPLs on the retrogradation of long-shaped rice starch.关键词
茶多酚/籼米淀粉/回生（老化）Key words
tea polyphenols（TPLs）/long-shaped rice starch/retrogradation分类
轻工纺织引用本文复制引用
吴跃,林亲录,陈正行,吴伟,肖华西..茶多酚对籼米淀粉回生抑制作用的研究[J].食品工业科技,2011,(12):78-80,84,4.基金项目
国家自然科学基金 （）
农业部公益性行业课题 （）
