Su Fan, Wu Yongqiang, Cao Yanping, Wang Shaojia
Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2024 Jan 6;13(2):191. doi: 10.3390/foods13020191.
The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99-49.21 ± 3.67%. Consequently, the CS-P colouring was good.
本研究旨在探讨玉米淀粉（CS）和马铃薯淀粉（PS）与辣椒红色素复合形成的淀粉-色素复合物的呈色效果及相互作用。与PS相比，CS对辣椒红色素的吸附能力高12.5倍。此外，CS-P的a值（26.90±0.23）显著高于PS-P的a值（22.45±1.84），从而使玉米淀粉-辣椒红色素复合物（CS-P）呈现出更浓郁的红色。添加辣椒红色素使CS的粒径和孔隙率分别显著降低了48.14±5.29%和17.01±3.80%。相反，未观察到对PS有显著影响。此外，傅里叶变换红外（FT-IR）光谱结果表明，淀粉分子与辣椒红色素通过强氢键相互结合。X射线衍射（XRD）结果表明，淀粉-辣椒红色素复合物具有V形结构。此外，淀粉与辣椒红色素复合物的相对结晶度呈上升趋势，然而，CS的相对结晶度显著增加，从11.77±0.99%增加到49.21±3.67%。因此，CS-P的着色效果良好。
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