微波条件下小麦淀粉-绿原酸复合物的理化及结构特性  

Physicochemical and Structural Properties of Wheat StarchChlorogenic Acid Complex under Microwave Irradiation

作　　者：郭卫芸[1,2] 张珂珂 李光辉 王永辉[1,2] 何胜华 高雪丽 GUO Weiyun;ZHANG Keke;LI Guanghui;WANG Yonghui;HE Shenghua;GAO Xueli(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Collaborative Innovation Center of Green Manufacturing of Functional Foods,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]功能食品绿色制造河南省协同创新中心,河南许昌461000

出　　处：《食品工业科技》2025年第8期60-66,共7页Science and Technology of Food Industry

基　　金：河南省高等学校骨干教师项目(2024GGJS120);河南省中原学者项目(编号:244400510022);许昌学院开放性课题(No.17)。

摘　　要：为探究微波条件下绿原酸对小麦淀粉理化性质和结构特性的影响规律,利用微波处理绿原酸-小麦淀粉复合物,分析其溶解度、膨胀度、冻融稳定性、透明度和凝沉性的变化,并对复合物晶体结构进行表征并观察颗粒形态。结果表明:微波(700 W)条件下添加绿原酸可促使复合物溶解度升高3.57倍,膨胀度、凝沉性、冻融稳定性分别升高34.6%、14.02%、37.88%,而透明度降低62.97%;X-射线衍射结果显示淀粉晶型由原来的A型变成B+V型,且随着绿原酸添加量的升高,复合物结晶度明显下降;傅里叶红外光谱图显示添加绿原酸可使复合物在3384 cm-1处的吸收峰增强和变宽,短程有序性增加40%,而微波作用则可导致峰强度降低,并引起指纹区变化。由此可见,微波条件下绿原酸能对小麦淀粉的结构产生影响,进而改善其理化特性。To investigate the effects of chlorogenic acid on the physicochemical properties and structural characteristics of wheat starch under microwave conditions,microwave treatment was used to analyze the changes in solubility,swelling,freeze-thaw stability,transparency,and sedimentation of chlorogenic acid wheat starch complex.The crystal structure was characterized and the particle morphology was observed.Results showed that adding chlorogenic acid under microwave power of 700 W could increase the solubility of the complex by 3.57 times,increase the expansion,coagulation,and freezethaw stability by 34.6%,14.02%,and 37.88%,respectively,while reducing transparency by 62.97%.X-ray diffraction results showed that the crystalline form of starch changed from the original A type to B+V type,and the crystallinity of the complex decreased significantly with the increase of chlorogenic acid addition.Fourier transform infrared spectroscopy showed that the absorption peak of the complex at 3384 cm-1 was enhanced and widened,and the short range orderliness increased by 40%by adding chlorogenic acid,while the microwave effect could reduce the peak intensity and cause changes in the fingerprint area.It can be seen that chlorogenic acid can effectively affect the structure of wheat starch under microwave conditions,thereby improving its physicochemical properties.

关 键 词：微波 绿原酸 小麦淀粉 理化性质 结构 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]