在脉冲电场处理下与荔枝原花青素结合会改变菊粉的物理化学性质和加工特性。
Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin.
作者信息
Huang Yuqi, Guo Ziqi, Chen Zhe, Lei Dan, Li Shuyi, Zhu Zhenzhou, Barba Francisco J, Cheng Shuiyuan
机构信息
National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
出版信息
Food Chem X. 2023 Mar 10;18:100635. doi: 10.1016/j.fochx.2023.100635. eCollection 2023 Jun 30.
A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitted by model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience.
本研究探索了一种通过脉冲电场（PEF）处理制备菊粉-原花青素复合物的新型替代方法。结果表明，PEF处理的最佳条件将原花青素对菊粉的吸附率从78.56 μg/mg提高到了103.46 μg/mg。基于模型的良好拟合以及包括紫外和傅里叶变换红外光谱在内的光谱分析，证明菊粉与原花青素之间的相互作用主要由氢键主导。差示扫描量热曲线（DSC曲线）和扫描电子显微镜（SEM）光谱显示，经PEF处理的菊粉-原花青素复合物比未处理的复合物具有更好的稳定性。经PEF处理的复合物的溶解度低于菊粉，但持水能力高于菊粉，根据流变学分析，其表现出更强的剪切变稀特性和更稳定的流动行为。此外，由经PEF处理的复合物形成的凝胶具有更大的硬度、咀嚼性和粘度，而在弹性、内聚性和回弹性方面未观察到显著影响。
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