花色苷与淀粉复合物的制备及应用研究进展  

Progress in Preparation and Application of Anthocyanin-Starch Complexes:A Review

作　　者：娄艺航 黄婷 张璇 田灵敏 白卫滨 LOU Yihang;HUANG Ting;ZHANG Xuan;TIAN Lingmin;BAI Weibin(College of Science and Engineering,Jinan University,Guangzhou 510632,China)

机构地区：[1]暨南大学理工学院,广东广州510632

出　　处：《食品科学》2023年第13期317-327,共11页Food Science

基　　金：广东省国际科技合作项目(2021A0505030043);广东省珠江人才计划项目(2017GC010387)。

摘　　要：花色苷是一种天然着色剂,因其范围广泛的颜色、无毒害性和有益的健康效益而引起越来越多的关注。尽管花色苷在食品、制药行业具有巨大的应用潜力,但其相对不稳定,导致应用受到限制。鉴于淀粉能提高花色苷在贮藏过程中的稳定性,被认为是良好的花色苷保护剂,近年来许多研究通过物理、化学等一系列方法将两者结合,复合物的形式不仅能增强花色苷的稳定性,还能改善淀粉的力学性能,更好地提高淀粉和花色苷的稳定性以使其应用于药物输送、生物医学、农业和食品生产等领域。本文概述花色苷与淀粉的基础结构特性,汇总多种花色苷-淀粉复合物的制备方法,并总结花色苷-淀粉互作对花色苷稳定性、生物利用度、抗氧化活性、淀粉结晶度、糊化性质、力学性能、消化率的影响,以及复合物在当前的应用进展,旨在为未来花色苷-淀粉复合物制备方法的研究及应用提供参考。Anthocyanins are natural colorants that have attracted increasing attention due to their wide color range,nontoxicity and health benefits.Although anthocyanins have great application potential in the food and pharmaceutical industries,their application is limited due to the relative instability.Starch is considered as a good protective agent for anthocyanins,which can improve the stability of anthocyanins during storage.In recent years,many studies have combined the two compounds by different methods such as physical and chemical methods.This can not only enhance the stability of anthocyanins,but also improve the mechanical properties of starch,which will result in better application of starch and anthocyanins in drug delivery,biomedicine,agriculture,and food production.The basic structural characteristics of anthocyanins and starch,and the various methods for preparing anthocyanin-starch complexes are summarized herein.Also,the effects of anthocyanin-starch interactions on anthocyanin stability,bioavailability and antioxidant activity and on starch crystallinity,gelatinization properties,mechanical properties and digestibility are reviewed,and the current progress in the application of anthocyanin-starch complexes is outlined.It is hoped that this review will provide a reference for future research on the preparation and application of anthocyanin-starch complexes.

关 键 词：花色苷 淀粉 相互作用 稳定性 

分 类 号：TS234.8[轻工技术与工程—粮食、油脂及植物蛋白工程]