洋葱皮乙醇提取物对玉米淀粉回生性质的影响  

Effect of Ethanol Extract of Onion Skin on the Retrogradation Characteristics of Corn Starch

作　　者：姜辰昊 高增明 王伟[1] 孙天颖[1] 余世锋[1] 王存堂[1] Jiang Chenhao;Gao Zengming;Wang Wei;Sun Tianying;Yu Shifeng;Wang Cuntang(College of Food and Biological Engineering,Qiqihar University,Qiqihaer 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《中国粮油学报》2020年第5期52-57,共6页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省教育厅基本业务专项(粮头食尾)(LTSW 201723、LTSW201707);黑龙江省属高校基本业务专项(植物性食品加工技术特色学科专项)(YSTS XK201812、YSTSXK201805);黑龙江省教育厅基本业务专项(135309213)。

摘　　要：研究洋葱皮乙醇提取物(Ethanol Extract of Onion Skin,EEOS)对玉米淀粉热力学性质、结晶结构和微观结构的影响,综合评价EEOS对玉米淀粉回生的抑制作用以及对玉米淀粉体外消化性能的影响。结果表明,与对照组相比,添加2.5%、5%、10%的EEOS的玉米淀粉,在4℃回生5 d后,熔融焓值分别降低了29.77%、21.66%和15.26%,且随着EEOS添加量的增加,玉米淀粉的熔融焓值呈现先下降后上升的趋势;添加2.5%EEOS的淀粉,在4℃回生15 d后,其1047/1022的比值从下降了6.31%;与对照组相比,添加不同比例的EEOS的淀粉的相对结晶度有所下降;添加EEOS的玉米淀粉在4℃回生15 d后,表面光滑无破损现象;添加2.5%、5%、10%EEOS的玉米淀粉,在4℃回生5 d后,RDS的含量分别比对照组下降了21.36%、33.22%和29.87%,说明EEOS的添加对玉米淀粉中RDS的消耗有抑制作用。The effects of ethanol extract of onion skin(EEOS)on the thermodynamic properties,crystalline structure and microstructure of corn starch were studied,and the inhibiting effect of EEOS on corn starch retrogradation and its influence on in vitro digestibility of coron starch were comprehensively evaluated.The results showed that,compared with the control group,the melting enthalpy of corn starch with 2.5%,5%and 10%of EEOS was decreased by 29.77%,21.66%and 15.26%after 5 days of retrogradation at 4℃,respectively.With the increase of EEOS,the melting enthalpy of corn starch showed a trend of first decrease and then increase.The ratio of 1047/1022 of starch added with 2.5%EEOS decreased by 6.31%after the retrogradation at 4℃for 15 d.Compared with the control group,the relative crystallinity of starch with different proportion of EEOS slightly decreased.The corn starch with EEOS after retrogradation at 4℃for 15 d had smooth surface without damage.By adding 2.5%,5%and 10%EEOS,the content of RDS in corn starch after retrogradation at 4℃for 5 d decreased by 21.36%,33.22%and 29.87%,respectively,compared with the control group,indicating that the addition of EEOS inhibited the consumption of RDS in corn starch.

关 键 词：玉米淀粉 洋葱皮乙醇提取物 热力学性质 相对结晶度 体外消化性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]