食品工业科技2024，Vol.45Issue(1)：343-351,9.DOI:10.13386/j.issn1002-0306.2023020169
花青素类化合物影响淀粉理化性质研究进展
Research Progress on the Effects of Anthocyanidin Compounds on Physicochemical Properties of Starch
摘要
Abstract
Anthocyanidin compounds include proanthocyanidins,anthocyanidins,anthocyanins,etc.Among them,proanthocyanidin is a kind of polyphenol compound,then anthocyanidin and anthocyanin belong to flavonoid compounds.When heated in an acidic medium,proanthocyanidins can produce anthocyanidins,which combine with sugars via glycosidic bonds to produce anthocyanins.Proanthocyanidins,anthocyanidins and anthocyanins are widely distributed in dark grains,berries and vegetables,all of them have various functional effects.Starch is low in price,rich in sources,and has a variety of functional properties.The sensory quality and nutritional value of starch-based foods are mainly determined by the changes of starch gelatinization properties,thermodynamic properties,rheological properties,aging properties and digestive properties.There have been many studies about the co-existence of starch and other compounds that can improve the original properties of starch.However,there is limited overview on the effects of anthocyanidin compounds on starch properties.Therefore,this paper reviews the latest research progress of anthocyanidin compounds and their effects on the gelatinization properties,thermodynamic properties,rheological properties,aging properties and digestive properties of starch through increasing the gelatinization temperature of starch and reducing its gelatinization enthalpy can affect its thermodynamic properties,as well as reduce its aging enthalpy and aging rate,additionally and the digestion rate of starch etc.These can provide guidance for the use of anthocyandin compounds to improve the processing properties,sensory and nutritional quality of starch-based foods.关键词
花青素类化合物/原花青素/花青素/花色苷/淀粉Key words
anthocyanidin compounds/proanthocyanidin/anthocyanidins/anthocyanins/starch分类
轻工纺织引用本文复制引用
李斌,王琳,岳健,苏娟,杨曙方,杨一鋆,牛文博,边媛媛..花青素类化合物影响淀粉理化性质研究进展[J].食品工业科技,2024,45(1):343-351,9.基金项目
辽宁省教育厅一般项目(LJKZ0651). （LJKZ0651）
