红茶水提物对大米淀粉糊化、流变和老化特性的影响  

Effects of Black Tea Water Extract on Pasting,Rheological and Retrogradation Properties of Rice Starch

作　　者：田金木 秦礼康 朱勇 Tian Jinmu;Qin Likang;Zhu Yong(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《中国粮油学报》2023年第3期101-108,共8页Journal of the Chinese Cereals and Oils Association

基　　金：贵州省科技计划项目[黔科合支撑〔2020〕1Y171号];贵州省科技计划项目[黔科合基础〔2019〕1071号];贵州省科技计划项目[黔科合支撑〔2022〕重点007号];贵州省科技计划项目[黔科合支撑〔2021〕一般175]。

摘　　要：研究红茶水提物对大米淀粉糊化、流变、老化、晶体结构和微观结构等影响。结果表明,红茶水提物总酚和总黄酮含量分别为2960.20、1540.73μg/mL,红茶水提物含没食子酸、儿茶素、表没食子儿茶素没食子酸酯、表儿茶素没食子酸脂、咖啡因。红茶水提物降低大米淀粉糊化焓值(ΔH),100∶20实验组相比于对照组降低了22.10%,红茶水提物降低淀粉凝胶强度,在扫描频率为55 rad/s时,100∶20实验组淀粉凝胶的G′相比于对照组降低了37.5%;红茶水提物抑制淀粉老化,抑制效果随着水提物浓度增加而增大,在老化1 d时,100∶20实验组的硬度值相比于对照组降低了33.81%,但抑制效果随老化时间延长而减弱,红茶水提物对淀粉凝胶的溶解度、膨胀度和晶体结构没有产生显著的影响。The effects of black tea water extracts on gelatinization,rheology,retrogradation,crystal structure and microstructure of rice starch were studied.The results indicated that total phenolics and total flavonoids of the extracts were 2960.20μg/mL and 1540.73μg/mL,respectively.Gallic acid,catechin,epicatechin gallate,epigallocatechin gallate and caffeine were presented in the extracts.The enthalpy(ΔH)of rice starch pasting was reduced with the addition of the extracts,and the 100∶20 group was reduced by 22.10%compared with the control.The strength of starch gel was also decreased with the addition of the extracts,and the storage modulus(G′)of the 100∶20 group was reduced by 37.5%compared with the control under 55 rad/s frequency.Rice starch retrogradation was inhibited with the addition of the extracts that the effects increased with the increase of extract content.The hardness value of the 100∶20 group was reduced by 33.81%compared with the control in one day,while,the effect was decreased with the extension of retrogradation time.No significant effects were observed of black tea water extracts on solubility,swelling degree and crystal structure of starch gel.

关 键 词：红茶 淀粉凝胶 流变特性 

分 类 号：S511[农业科学—作物学]