植物多酚与淀粉的分子相互作用研究进展  

A Review of the Molecular Interaction between Plant Polyphenols and Starch

作　　者：陈南 高浩祥 何强 曾维才[1,2] CHEN Nan;GAO Haoxiang;HE Qiang;ZENG Weicai(Department of Food Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology of Sichuan Province of Education,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学食品工程系,四川成都610065 [2]食品科学与技术四川省高校重点实验室,四川成都610065

出　　处：《食品工业科技》2023年第2期497-505,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31801548);四川省科技计划项目(2021YFH0072);中央高校创新科技计划项目(2021CDLZ-21);国家重点研发计划(2019YFE0103800)。

摘　　要：淀粉是食品工业的重要原料之一,同时也是人体主要的供能物质。植物多酚是一类广泛存在于植物中且对人体健康有益的活性物质。植物多酚与淀粉的分子相互作用会影响淀粉基食品在加工和贮藏过程中的品质(如质构、风味及色泽等)及营养特性。本文在查阅和整理国内外有关文献和研究的基础上,对植物多酚与淀粉的分子相互作用及其对淀粉和植物多酚相关性质的影响进行综述,包括植物多酚与淀粉的复合物形成方式(以疏水作用力为主的V型复合物和以氢键为主的非V型复合物),其相互作用对淀粉理化性质(糊化性质、回生性质和流变性质等)、微观结构和消化特性的改变及其对植物多酚的保护及缓释作用,以期为植物多酚在淀粉的加工、贮藏及其他相关领域的资源化利用提供有益的帮助与参考。Starch is the important raw material for food industry,and it is also the main bioenergy source for human body.Plant polyphenols are a kind of active substances that widely exist in plants,and they are beneficial to human health.And the molecular interaction between plant polyphenols and starch can affect the quality(such as texture,flavor,color and so on)and nutrition of starch food during processing and storage.On the basis of consulting a lot of literature and studies,this paper reviews the molecular interaction between plant polyphenols and starch and its influence on the related properties of starch and plant polyphenols,these include the formation of complexes between plant polyphenols and starch(including Vtype inclusion facilitated by hydrophobic effect and complex most through hydrogen bonds),the change of their interaction on the physicochemical properties(such as pasting,retrogradation,rheological properties,etc.),microstructure and digestive properties of starch,as well as the effect of protection and slow release on plant polyphenols,which would provide useful guidance for the resource utilization of plant polyphenols in starch processing and storage and other related fields.

关 键 词：植物多酚 淀粉 分子相互作用 理化性质 微观结构 缓释作用 

分 类 号：TS202.1[轻工技术与工程—食品科学]