芦丁和槲皮素对小麦淀粉理化特性的影响OA北大核心CSCDCSTPCD
Effects of Rutin and Quercetin on the Physicochemical Properties of Wheat Starch
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…查看全部>>
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 addi…查看全部>>
任顺成;孙晓莎
河南工业大学粮油食品学院,小麦和玉米深加工国家工程实验室,河南郑州 450001河南工业大学粮油食品学院,小麦和玉米深加工国家工程实验室,河南郑州 450001
轻工纺织
芦丁槲皮素小麦淀粉理化特性
rutinquercetinwheat starchphysicochemical properties
《食品科学》 2018 (2)
25-30,6
小麦和玉米深加工国家工程实验室开放课题(NL2016005)
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