三种食源性多酚对马铃薯淀粉理化特性的影响  

Effects of Three Foodborne Polyphenols on the Physicochemical Properties of Potato Starch

作　　者：陈天鸽 李泳娴 王露 许敏 黄立新 刘磊 CHEN Tiange;LI Yongxian;WANG Lu;XU Min;HUANG Lixin;LIU Lei(School of Pharmacy and Food Engineering,Wuyi University,Jiangmen 529020,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]五邑大学药学与食品工程学院,广东江门529020 [2]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《食品工业科技》2025年第9期93-101,共9页Science and Technology of Food Industry

基　　金：广东省普通高校重点领域专项(2024ZDZX2007);百校联百县助力“百县千镇万村高质量发展工程”行动项目(BQW2024001);江门市基础与应用基础研究重点项目(2220002000277);广东省省科技创新战略专项资金(“大专项+任务清单”)项目(江科[2023]72号)。

摘　　要：马铃薯是含有多酚和淀粉的粮菜兼用型作物,在其加工过程中多酚和淀粉会发生相互作用。为了探究不同食源性多酚对马铃薯淀粉理化性质及功能性质的影响,以马铃薯淀粉为原料,添加不同比例(5%、10%、15%、20%)的阿魏酸、没食子酸和芦丁后,测定马铃薯淀粉溶解度、膨胀度、凝沉性、冻融稳定性、糊化特性、热力学特性和流变特性的变化。结果表明:与原马铃薯淀粉相比,阿魏酸和没食子酸能显著提高马铃薯淀粉的溶解度,并降低其膨胀度(P<0.05)。添加20%的阿魏酸和没食子酸能使马铃薯淀粉的溶解度分别提高1.3和1.8倍。三种多酚均能显著降低马铃薯淀粉的凝沉性、析水率和峰值黏度(P<0.05)。阿魏酸和没食子酸均能显著降低马铃薯淀粉的起糊温度和峰值温度(P<0.05),而芦丁的影响不显著。马铃薯淀粉糊稳态流变特性测定发现多酚-淀粉糊出现了明显的剪切稀化现象,为假塑性流体。本研究结果可为马铃薯淀粉基食品的加工提供理论参考。Potatoes are a type of grain and vegetable crop that contain polyphenols and starch.The interaction between polyphenols and starch occurs during the processing of potatoes.This research was designed to investigate the effects of different foodborne polyphenols on the physicochemical and functional properties of potato starch(PS).Changes in the solubility,swelling,retrogradation,freeze-thaw stability,pasting properties,thermal,and rheological properties of potato starch were analyzed after the addition of varying concentrations(5%,10%,15%,20%)of ferulic acid(FA),gallic acid(GA),and rutin(RT).The results demonstrated that ferulic acid and gallic acid significantly increased the solubility and decreased the swelling compared to the native starch(P<0.05).The addition of 20%ferulic acid and gallic acid resulted in a 1.3-fold and 1.8-fold increase in the solubility of potato starch,respectively.All three polyphenols could significantly reduce the retrogradation,water precipitation rate,and peak viscosity of potato starch(P<0.05).Thermodynamic analysis revealed that ferulic acid and gallic acid exerted a significant influence on lowering both the pasting temperature and peak temperature of potato starch(P<0.05),while no significant influence of rutin was observed.The rheological characteristics of potato starch paste in a steady-state condition indicated that the polyphenol-starch paste exhibited notable shear-thinning behavior and functioned as a pseudoplastic fluid.These findings provide a theoretical reference for the processing of potato starch-based foods.

关 键 词：马铃薯淀粉 阿魏酸 没食子酸 芦丁 热力学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]