摘要
为探究超声环境下添加绿原酸对红薯淀粉理化性质和结构的影响规律,利用超声处理红薯淀粉-绿原酸复合物,分析其膨胀度、溶解度、凝沉性、冻融稳定性和透光率等指标的变化,并对其晶体结构及颗粒形态进行表征。结果表明:超声处理使红薯淀粉-绿原酸复合物的溶解度、凝沉性、析水率和透光率呈上升趋势,而膨胀度下降;添加绿原酸可使复合物溶解度和凝沉性升高,而膨胀度、析水率和透光率等指标呈降低趋势;超声环境下,随着绿原酸添加量的增大,复合物红外光谱各吸收峰宽度、强度及尖锐度降低,红薯淀粉相对结晶度下降。综上可知,超声波环境下添加绿原酸能够影响红薯淀粉的理化性质及结构特性。
In order to investigate the effect of adding chlorogenic acid on the physicochemical properties and structure of sweet potato starch under ultrasound environment,the sweet potato starch chlorogenic acid complex was treated with ultrasound,and the changes in its swelling,solubility,retrogradation,freeze-thaw stability,and transmittance were analyzed.The crystal structure was characterized and the particle morphology was observed.The results showed that ultrasound treatment increased the solubility,sedimentation,water release rate,and light transmittance of the sweet potato starch chlorogenic acid complex,while decreased its swelling degree.The addition of chlorogenic acid could increase the solubility and retrogradation of sweet potato starch chlorogenic acid complex,while the swelling degree,water release rate,and light transmittance were decreased.The width,intensity,and sharpness of the absorption peaks in the infrared spectrum of the composite under ultrasonic environment decreased with the increase of chlorogenic acid addition,and the relative crystallinity of the sweet potato starch decreased.The above results indicated that the synergistic effect of the ultrasonic and chlorogenic acid had a significant effect on the physicochemical properties and structure of sweet potato starch.
作者
高雪丽
姜珊珊
李光辉
王永辉
何胜华
郭卫芸
GAO Xuei;JIANG Shanshan;LI Guanghui;WANG Yonghui;HE Shenghua;GUO Weiyun(Food and Pharmacy College,Xuchang University,Xuchang 461000)
出处
《中国食品添加剂》
CAS
北大核心
2023年第12期77-84,共8页
China Food Additives
基金
河南省重大科技专项(201300110300)
河南省高等学校重点科研项目(22B550017)
河南省高等学校骨干教师项目(2020GGJS206)。
关键词
红薯淀粉
绿原酸
超声处理
理化性质
结构
sweet potato starch
chlorogenic acid
ultrasonic treatment
physicochemical properties
structure
