Betoret Ester, Rosell Cristina M
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Agustin Escardino, 7, Paterna 46980, Spain.
Food Chem X. 2020 Sep 26;8:100106. doi: 10.1016/j.fochx.2020.100106. eCollection 2020 Dec 30.
The aim of this work was to determine the physicochemical and functional properties of a leaves powder sieved at three particle sizes. Moreover, in order to understand the potential interactions between the leaves powder and starch, the pasting properties were assessed and the effect of pH (4-9) and temperatures (70-90 °C) on the phenolic compounds and antiradical activities were also evaluated. Particle size had an effect on physicochemical and functional properties of the vegetable powder. Vegetable fractions affected the apparent viscosity of starch suspension along heating and cooling, with larger effect during heating. The effect of the processing conditions on the functional properties of starch suspensions was influenced by the powder particle sized and the type of starch used. Maize starch seemed to interact more with phenolic compounds than rice starch, which resulted in a protective effect against pH and temperature variations, leading to higher antiradical activities.
这项工作的目的是确定三种粒径筛分的叶粉的物理化学和功能特性。此外，为了了解叶粉与淀粉之间的潜在相互作用，评估了糊化特性，并评估了pH值（4-9）和温度（70-90°C）对酚类化合物和抗自由基活性的影响。粒径对植物粉的物理化学和功能特性有影响。蔬菜组分影响淀粉悬浮液在加热和冷却过程中的表观粘度，在加热过程中影响更大。加工条件对淀粉悬浮液功能特性的影响受粉末粒径和所用淀粉类型的影响。玉米淀粉似乎比大米淀粉与酚类化合物的相互作用更多，这导致了对pH值和温度变化的保护作用，从而产生更高的抗自由基活性。
