玉米直、支链淀粉回生对含羟基红曲红色素护色机理探讨  

Discussion of mechanism on monascus red pigments with hydroxyls protected by retrograded maize amylose and amylopectin

作　　者：董世瑞[1] 刘立增[2] 居阳[3] 林旭辉[1] 连喜军[1] 

机构地区：[1]天津商业大学,天津市食品生物技术重点实验室,生物技术与食品科学学院,天津300134 [2]天津商业大学理学院化学系,天津300134 [3]天津商业大学体育卫生部,天津300134

出　　处：《食品工业科技》2015年第12期302-306,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271935)资助

摘　　要：以测定残留红曲红色素方法研究了玉米直链淀粉、支链淀粉的回生和色素添加方式对含羟基红曲红色素护色的效果,并利用红外光谱、核磁共振和X-射线衍射分析了淀粉护色机理。结果表明,玉米直链和支链淀粉的回生对红曲红色素具有明显的护色作用,15h紫外光照可使红曲红色素的保留率由38.3%提高到70%以上。在淀粉回生的糊化、高压和老化三个阶段中,高压后添加色素所得回生淀粉护色效果最好。核磁、红外和X-射线结果表明,回生淀粉与色素在C1、C6上发生了结合;直链淀粉结合色素更多,所以护色效果更好。The effect of the retrogradation of maize amylose,amylopectin and the adding method of monascus red pigment on the color protection were studied by determining the rest monascus red pigment. The protection mechanism of starch was analyzed by IR, NMR and X-ray diffraction. The results showed that the protective effects of retrogradation of maize amylose and amylopectin on the monascus red pigment were obvious and the retention percentage of monascus red pigment was raised from 38.3% to more than 70% under the 15h of the UV irradiation. In three stages of starch retrogradation such as pasting,autoclaving and retrogradation, addition of monascs red pigment after autoclaving got the best results. The results of NMR,IR and X-ray diffractions indicated that the pigment was combined with the retrograded starch at the C1 and C6 during the retrogradation and the retrogradation of amylose got the better protective effects because amylose could combine with more pigments.

关 键 词：回生玉米淀粉 红曲红色素 护色 机理 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]