College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
Int J Biol Macromol. 2024 Aug;275(Pt 2):133682. doi: 10.1016/j.ijbiomac.2024.133682. Epub 2024 Jul 31.
This study aimed to investigate the impact of alginate (AG) on the retrogradation properties of corn starch (CS) in conjunction with three phenolic compounds, including naringin (NA), rutin (RT), and soy isoflavones (SI). The findings indicated that AG, NA, RT, and SI collectively resulted in a significant reduction in the hardness, retrogradation enthalpy, and relaxation time of CS gel. This effect was more pronounced when compared to NA, RT, and SI individually. The findings suggested that the elemental system comprising AG, phenolic compounds, and CS yielded enhanced water retention capacity and thermal stability. Moreover, a noticeable decrease in the short-range ordered structure and crystallinity was observed, indicating that AG and phenolic compounds effectively inhibited the retrogradation of CS; notably, the synergistic interaction between AG and SI resulted in the most favorable outcome. The results of this study provide new ideas for the design, development, and quality improvement of starch-based food.
本研究旨在探讨藻酸盐（AG）与三种酚类化合物（包括柚皮苷（NA）、芦丁（RT）和大豆异黄酮（SI））结合对玉米淀粉（CS）回生特性的影响。结果表明，AG、NA、RT 和 SI 共同导致 CS 凝胶的硬度、回生焓和松弛时间显著降低，这一效果比 NA、RT 和 SI 单独作用更为明显。结果表明，AG、酚类化合物和 CS 的元素体系具有增强的持水能力和热稳定性。此外，短程有序结构和结晶度明显下降，表明 AG 和酚类化合物能有效抑制 CS 的回生；值得注意的是，AG 和 SI 之间的协同相互作用产生了最有利的结果。本研究结果为淀粉基食品的设计、开发和质量改善提供了新的思路。
