您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Structural and physicochemical properties of starch with varying degrees of gelatinization and complexation with polyphenol

文献类型： 外文期刊

作者： Yin, Liyuan 1 ; Zheng, Zhenjia 2 ; Liu, Qiannan 1 ; Liu, Wei 1 ; Zhao, Ruixuan 1 ; Hu, Honghai 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Integrated Lab Potato Staple Food Proc Technol, Key Lab Agr Prod Proc & Storage,Minist Agr & Rural, Beijing 100193, Peoples R China

2.Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Nutr & Hlth Univ Shandong, 61 Daizong St, Tai An 271018, Shandong, Peoples R China

关键词： Pregelatinization; Potato starch; Chlorogenic acid; Pasting properties; Aging gel properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 317 卷

页码：

收录情况： SCI

摘要： The purpose of this study was to investigate the effect of starch gelatinization degree on the complexation mode and complexation strength of polyphenols (chlorogenic acid), as well as the changes in the physicochemical properties of potato starch with varying degrees of gelatinization before and after the addition of chlorogenic acid. The result show that the degree of gelatinization of potato starch increased from 0 % to 100 %, while the recombination rate of chlorogenic acid increased from 21.92 f 0.67 % to 40.93 f 0.15 %. An increase in gelatinization degree enhances the interaction between chlorogenic acid and potato starch, resulting in the formation of V-type complexes. The setback value of potato starch with 100 % pasting degree decreased from 27.74 f 3.65 (x102 mPa s) to 24.78 f 0.73 (x102 mPa s) after chlorogenic acid was added. The results showed that chlorogenic acid delayed the retrogradation of potato starch. The addition of chlorogenic acid enhanced the thermal stability of potato starch. The markedly bound water content (A21) of potato starch-chlorogenic acid complex gels increased from 0.96 f 0.10 % to 2.24 % f 0.14 % as the degree of gelatinization from 0 % to 100 %, indicative of an enhanced water-holding capacity of potato starch gels by chlorogenic acid. These findings provide a theoretical foundation for expanding the use of potato starch in the food industry and improving the quality of starch-based foods.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台