Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Nutrition & Dietetics, Harokopion University, 70 El. Venizelou Ave., Kallithea, 17671 Athens, Greece.
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635 Athens, Greece.
Food Res Int. 2018 Jul;109:589-595. doi: 10.1016/j.foodres.2018.04.062. Epub 2018 Apr 30.
Defining the physicochemical interactions that may occur during fortification of starchy foods may be of great importance in food science. In this study, DSC and H NMR techniques were acquired in order to examine the potential interactions between rice starch and caffeic acid, after following a hydrothermal treatment that may be used for rice fortification applications. According to DSC studies, significant changes were observed in starch thermal characteristics depending on the amount of caffeic acid added in starch-water mixture prior to heating. These changes could be attributed to the phenolic acid being probably embedded into starch-water matrix during heating and this may have altered its thermal properties and stability. Moreover, NMR studies of hydrothermally treated samples containing rice starch or caffeic acid and their mixtures showed a possible interaction of rice starch polysaccharides through H-bond formation with the phenolic acid.
在强化淀粉类食物的过程中，确定可能发生的物理化学相互作用可能在食品科学中具有重要意义。在这项研究中，我们采用差示扫描量热法（DSC）和核磁共振波谱法（NMR）来研究大米淀粉和咖啡酸之间的潜在相互作用，这些相互作用可能发生在用于大米强化的水热处理之后。根据 DSC 研究，在加热之前，向淀粉-水混合物中添加不同量的咖啡酸，会显著改变淀粉的热特性。这些变化可能归因于在加热过程中酚酸可能嵌入到淀粉-水基质中，从而改变了其热性质和稳定性。此外，对含有大米淀粉、咖啡酸及其混合物的水热处理样品的 NMR 研究表明，大米淀粉多糖可能通过与酚酸形成氢键而发生相互作用。
