Gisbert Mauro, Aleixandre Andrea, Sineiro Jorge, Rosell Cristina M, Moreira Ramón
Chemical Engineering Department, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
Institute of Agrochemistry and Food Technology, Spanish Council for Science Research (CSIC), 46980 Valencia, Spain.
Foods. 2022 Apr 18;11(8):1165. doi: 10.3390/foods11081165.
The effect of several blending procedures between seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF-CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid-liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL methods suggested different interactions between polyphenols and starch. Specifically, physisorption is predominant in the case of the GL method, and molecular trapping of polyphenols in the starch gel structure is relevant for the CGL method. Results allowed us to determine the enhancement of the retention of polyphenols to achieve starchy foods with high bioactivity.
本文研究了海藻粉（AF）与玉米淀粉（CS）之间几种混合工艺对多酚与淀粉相互作用的影响。这些方法包括将AF与天然淀粉（NT）、预先凝胶化的淀粉凝胶（GL）混合，以及在AF存在下促进玉米淀粉的凝胶化（CGL）。研究了不同的AF-CS（g/g）比例（从1:0.5到1:25）。通过多酚（TPC）和碳水化合物含量对液相进行化学表征。通过DPPH、ABTS和FRAP方法测定固液平衡后液相的抗氧化活性。通过FT-IR和SEM技术对固相进行表征。Halsey模型成功拟合了测试体系液相中的平衡TPC以及固相吸附/保留的多酚。NT样品的多酚吸附量低于凝胶化样品。GL法和CGL法得到的样品之间的差异表明多酚与淀粉之间存在不同的相互作用。具体而言，在GL法中物理吸附占主导，而在CGL法中多酚在淀粉凝胶结构中的分子捕获作用较为重要。研究结果使我们能够确定多酚保留率的提高，从而获得具有高生物活性的淀粉类食品。
