Zeng Xixi, Zheng Bo, Xiao Gengsheng, Chen Ling
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China..
Carbohydr Polym. 2022 Jan 15;276:118731. doi: 10.1016/j.carbpol.2021.118731. Epub 2021 Oct 6.
The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short-term (1 day)/long-term (21 day) retrogradation of chestnut starch paste were investigated. Post extrusion complexation with catechins (CC)/proanthocyanidins (PC), the short- and long-term retrogradation were both inhibited and the anti-retrogradation rates (AR) during 1 and 21 days were as high as 100% and 44.17-69.30%, respectively. Owing to the destruction of starch chains by extrusion and interaction between starch and polyphenol molecules, the approach, entanglement and aggregation tendencies of starch molecules were all inhibited, which decreased the relative crystallinity (RC), flow resistance and storage modulus of starch paste and also increased the water-holding capacity. The starch retrogradation was thus suppressed. These results are beneficial for the development of starch-based products with high quality and lower retrogradation rate.
淀粉的回生特性与淀粉基食品的加工品质密切相关。本研究考察了挤压处理和多酚的存在对板栗淀粉糊水分分布、流变学特性以及短期（1天）/长期（21天）回生的协同作用。经儿茶素（CC）/原花青素（PC）进行挤压后络合处理，短期和长期回生均受到抑制，1天和21天的抗回生率（AR）分别高达100%和44.17 - 69.30%。由于挤压对淀粉链的破坏以及淀粉与多酚分子间的相互作用，淀粉分子的靠近、缠结和聚集趋势均受到抑制，这降低了淀粉糊的相对结晶度（RC）、流动阻力和储能模量，同时提高了持水能力。淀粉回生因此受到抑制。这些结果有利于开发高品质、低回生率的淀粉基产品。
