添加山楂对玉米淀粉理化性质及水解的影响。
Effects of hawthorn addition on the physicochemical properties and hydrolysis of corn starch.
作者信息
Chai Ziqi, Yin Xiuxiu, Zheng Yuxue, Ye Xingqian, Tian Jinhu
机构信息
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Center of Food & Health, The Rural Development Academy of Zhejiang University, Zhejiang University, Hangzhou 310058, China.
出版信息
Food Chem X. 2022 Oct 13;16:100478. doi: 10.1016/j.fochx.2022.100478. eCollection 2022 Dec 30.
Hawthorn powder were mixed with corn starch and heated in water to make corn starch-hawthorn mixtures (CS-Haw) and then the physicochemical properties and hydrolysis characteristics of the mixtures were measured. Results showed that the addition of hawthorn powder decreased the viscosity of corn starch, and prolonged the pasting temperature, while the microstructure analysis indicated that hawthorn particles aggregated on the surfaces of starch granules, reducing the chance of starch contacting with water, then delayed the starch gelatinization. The presence of hawthorn powder also reduced the value to varying degrees and the loss tangent of CS-Haw was significantly higher than that of corn starch. The addition of hawthorn powder in large amounts also increased the rapidly digestible starch, while decrease the slowly digestible starch and resistant starch. The present research will provide basic theoretical support for the application of hawthorn in healthy starch food processing.
将山楂粉与玉米淀粉混合并在水中加热制成玉米淀粉 - 山楂混合物（CS - Haw），然后测定混合物的理化性质和水解特性。结果表明，添加山楂粉降低了玉米淀粉的粘度，延长了糊化温度，而微观结构分析表明山楂颗粒聚集在淀粉颗粒表面，减少了淀粉与水接触的机会，进而延迟了淀粉糊化。山楂粉的存在也不同程度地降低了 值，且CS - Haw的损耗角正切显著高于玉米淀粉。大量添加山楂粉还增加了快速消化淀粉，同时减少了缓慢消化淀粉和抗性淀粉。本研究将为山楂在健康淀粉食品加工中的应用提供基础理论支持。
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