茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响

以蜡质玉米淀粉（waxy corn starch，WCS）为原料，研究不同添加量（1.0%、2.5%、5.0%、10.0%）茶叶乙醇提取物（ethanol extract of tea，EET）与WCS共糊化后的相互作用以及对其透光率、老化度、溶解度、膨胀度、凝胶强度、糊化及回生特性、结晶结构、微观结构及体外消化性能的影响。结果表明：EET的添加对WCS的理化性质、回生性质及体外消化性能影响显著。随着EET添加量的增加，WCS的溶解度、膨胀度逐渐增加，而WCS的凝胶强度逐渐下降；与对照组相比，当EET添加量为2.5%时，WCS的老化度、糊化焓值、回生焓值、回生率、1047/1022的比值以及相对结晶度均有所下降，说明WCS的回生受到显著抑制。此外，EET的添加导致WCS的消化性能下降，使WCS中的快消化淀粉含量下降，抗性淀粉的含量增加。因此，在淀粉类食品加工时，可适量加入EET，降低产品的回生程度，提高产品的感官品质并延长产品的保质期。

Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch

The research was designed to investigate the interactions of waxy corn starch(WCS)with ethanol extract of tea(EET)at different levels(1.0%,2.5%,5.0%,and 10.0%)during gelatinization and their effects on starch light transmittance,aging degree,solubility and swelling degree,gel strength,gelatinization and retrogradation properties,crystal structure,microstructure and in vitro digestibility.The results showed that the addition of EET had significant effects on the physicochemical properties,retrogradation properties and in vitro digestibility of WCS.With the addition of EET,the solubility and swelling degree of WCS increased gradually,while the gel strength decreased gradually.Compared with the control group,the aging degree,gelatinization enthalpy,retrogradation enthalpy,retrogradation rate,ratio of 1047/1022 and relative crystallinity of WCS with 2.5%EET added decreased,indicating significant inhibition of the retrogradation of WCS.The addition of EET to WCS decreased the digestibility of WCS,reduced the content of rapid digestible starch(RDS)and increased the content of resistant starch(RS).Therefore,adding a proper amount of EET to starchy foods can reduce the degree of starch retrogradation,improve the sensory quality and prolong the shelf life.