期刊论文

Effects of Anthocyanin on Physicochemical Properties of Starches with Different Amylose Contents

中文

食品工业科技

1002-0306

2020

41

14

22-28

10.13386/j.issn1002-0306.2020.14.004

本校为其他机构

低、中、高直链大米淀粉为原料,通过添加不同比例(0％、1％、2％、5％和10％)的花青素,研究花青素对淀粉理化特性的影响.结果 表明,随着花青素含量的增加,淀粉的碘结合能力、表观黏度和黏弹性均降低,且这种降低趋势与直链淀粉含量相关.随着花青素含量的增加,糊化温度、焓值逐渐降低,当花青素添加量为10％时,三种体系的糊化焓值分别下降23.92％、44.91％和59.89％;添加花青素的淀粉红外图谱与原淀粉相似,但在3400 cm-1附近的吸收峰红移.此外,淀粉的结晶度随花青素的添加而呈现降低的趋势,当花青素添加量为10％时,三种体系的结晶度相对于原淀粉分别下降7.99％、15.49％和24.87％,通过扫描电镜的结...

The effects of anthocyanin on the physicochemical properties of starch were investigated.Anthocyanin(0%,1%,2%,5% and 10% based on starch weight)was added to starches with different amylose content.The results showed that the iodine binding capacity,apparent viscosity and viscoelasticity of starch decreased with the increasing of anthocyanin contents,and this decreasing trend was positively correlated with amylose contents.With the concents increasing of anthocyanin,the gelatinization temperature and enthalpy value gradually decreased.When the anthocyanin concentration was 10%,the gelatinizatio...