食品科学2017，Vol.38Issue(9)：66-71,6.DOI:10.7506/spkx1002-6630-201709011
苦荞多酚对苦荞淀粉和小麦淀粉理化性质的影响
Effect of Tartary Buckwheat Polyphenols on Physicochemical Properties of Tartary Buckwheat Starch and Wheat Starch
摘要
Abstract
The research was designed to investigate the interactions of tartary buckwheat starch (TBS) and wheat starch (WS) with tartary buckwheat polyphenols (TBP) at low levels (1％-4％) during gelatinization and their effect on starch paste transparency,retrogradation and pasting properties,textural properties,resistant starch content and microstructure.The results showed that adding TBP could significantly decrease the transparency and sedimentation volume of TBS and WS paste,and accelerate starch paste retrogradation.The pasting temperature and enthalpy of both starches were decreased,indicating that the starches were prone to be pasted.Compared with the control without added TBP,addition of 4％ TBP led to a decrease in the hardness of TBS and WS gels by 19.74％ and 54.18％,respectively,and a significant increase in resistant starch content (by 15％-30％).The scanning electronic micrographs (SEM) indicated that TBP could accelerate the aggregation and cross-linking of starch granules.The changes in physicochemical properties of starch after TBP addition can be regarded as a physical modification method to increase resistant starch.Tartary buckwheat flour can be used as a high quality ingredient of foods high in resistant starch.关键词
苦荞多酚/淀粉/糊化特性/质构特性Key words
tartary buckwheat polyphenols/starch/pasting properties/textural properties分类
轻工纺织引用本文复制引用
何财安,张珍,刘航,李云龙,王敏..苦荞多酚对苦荞淀粉和小麦淀粉理化性质的影响[J].食品科学,2017,38(9):66-71,6.基金项目
国家现代农业(燕荞麦)产业技术体系建设专项(CARS-08) （燕荞麦）
