茶多酚对大米淀粉理化特性的影响  

Effect of Tea Polyphenols on the Physicochemical Properties of Rice Starch

作　　者：潘俊娴[1,2] 吕杨俊 蒋玉兰 叶丽伟[1,2] 王霈菲 朱跃进 张士康 PAN Junxian;LYU Yangjun;JIANG Yulan;YE Liwei;WANG Peifei;ZHU Yuejin;ZHANG Shikang(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2023年第3期45-51,共7页China Tea Processing

基　　金：龙游县科技计划项目(JHXM2021017)。

摘　　要：为研究茶多酚对大米淀粉理化特性的影响,以大米淀粉为原料,添加不同比例的茶多酚后考察大米淀粉溶解度、膨胀度、透光率、沉降率、冻融稳定性、糊化特性、热力学特性、流变学特性等的变化。结果表明,添加茶多酚会影响大米淀粉的溶解度和膨胀度,延缓淀粉糊透光率的降低,对沉降率和冻融稳定性影响较小。随着茶多酚添加量的增加,大米淀粉糊化温度、崩解值和糊化焓显著升高,最低粘度和最终粘度降低。添加茶多酚后,淀粉表观粘度、储能模量和损耗模量呈下降趋势,损耗因子tanδ有所增加。In order to study the effect of tea polyphenols on the physicochemical properties of rice starch,the changes of the solubility,dilatability,transmittance,sedimentation rate,freeze-thaw stability,pasting properties,thermal properties and rheological properties of rice starch were investigated after adding different proportions of tea polyphenols into the rice starch.The results showed that the addition of tea polyphenols could affect the solubility and dilatability of the rice starch,delay the decrease of the transmittance of starch paste,but have little effect on the sedimentation rate and freeze-thaw stability.With the increase of tea polyphenols,the pasting temperature,breakdown value and pasting enthalpy of rice starch increased significantly,and the minimum viscosity and final viscosity decreased.After the addition of tea polyphenols,the apparent viscosity,storage modulus and loss modulus of starch decreased,while the loss factor tanδincreased.

关 键 词：茶多酚 大米淀粉 糊化特性 热力学特性 流变学特性 

分 类 号：Q946.84[生物学—植物学] TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]