摘要:
低、中、高直链大米淀粉为原料,通过添加不同比例(0%、1%、2%、5%和10%)的花青素,研究花青素对淀粉理化特性的影响。结果表明,随着花青素含量的增加,淀粉的碘结合能力、表观黏度和黏弹性均降低,且这种降低趋势与直链淀粉含量相关。随着花青素含量的增加,糊化温度、焓值逐渐降低,当花青素添加量为10%时,三种体系的糊化焓值分别下降23.92%、44.91%和59.89%;添加花青素的淀粉红外图谱与原淀粉相似,但在3400 cm-1附近的吸收峰红移。此外,淀粉的结晶度随花青素的添加而呈现降低的趋势,当花青素添加量为10%时,三种体系的结晶度相对于原淀粉分别下降7.99%、15.49%和24.87%,通过扫描电镜的结果表明,添加花青素后淀粉的微观形貌呈现疏松多孔的性质。综上表明,花青素对淀粉的理化性质有明显的影响,且这一影响与淀粉中直链淀粉含量相关。本文通过研究花青素对淀粉理化特性的影响,可以为花青素在淀粉中的应用提供一定的理论依据。
关键词:
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花青素
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淀粉
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结合能力
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相互作用
Abstract:
The effects of anthocyanin on the physicochemical properties of starch were investigated. Anthocyanin (0%, 1%, 2%, 5% and 10% based on starch weight) was added to starches with different amylose content. The results showed that the iodine binding capacity, apparent viscosity and viscoelasticity of starch decreased with the increasing of anthocyanin contents, and this decreasing trend was positively correlated with amylose contents. With the concents increasing of anthocyanin, the gelatinization temperature and enthalpy value gradually decreased. When the anthocyanin concentration was 10%, the gelatinization enthalpy value of the three systems decreased by 23.92%, 44.91% and 59.89%, respectively. Starch-anthocyanin system showed a similar infrared spectrum as original starch, but the bands at about 3400 cm-1 were shifted to lower wavenumber in the system. In addition, the crystallinity of starch decreased with the addition of anthocyanin, and when the anthocyanin concentration was 10%, the crystallinity of the three systems decreased by 7.99%, 15.49% and 24.87%, respectively. The scanning electron microscopy results showed the addition of anthocyanin made the micromorphology of starch showed loose and porous. To sum up, the above results demonstrated the marked effect of anthocyanin on the physicochemical properties of starch, and this effect was related to amylose contents. In this study, the effect of anthocyanin on the physicochemical properties of starch were investigated, in order to provide theoretical basis as anthocyanin in starch the application
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