多酚对莲藕淀粉和玉米淀粉理化和消化特性的影响

为探究多酚对莲藕淀粉和玉米淀粉性质的影响，将莲藕淀粉、玉米淀粉分别与藕节汁、儿茶素以及没食子儿茶素混合制备了淀粉多酚复合物。通过X-射线衍射仪（XRD）、傅里叶红外光谱（FT-IR）、快速黏度分析仪（RVA）和差示扫描量热仪（DSC）对复合物的物理化学性质进行了表征，同时使用体外消化模型评估了消化率。结果显示，莲藕淀粉和玉米淀粉对儿茶素的吸附量为4.22 mg/g和3.79 mg/g。多酚降低了淀粉的整体黏度，其中，儿茶素对玉米淀粉的峰值黏度影响最为显著，降低了14.61 %，且显著提高玉米淀粉颗粒的稳定性。FT-IR、XRD结果表明，在两种淀粉的老化过程中，藕节汁多酚可以显著降低其结晶度，并抑制两种淀粉的回生。莲藕淀粉和玉米淀粉的水解率均低于其淀粉-多酚复合物的水解率，其中儿茶素使莲藕淀粉的抗性淀粉含量增加了5.6%，藕节汁多酚使玉米淀粉的抗性淀粉含量增加了7.7%。

Effect of polyphenols on the Physicochemical and digestibility characterisation of lotus root starch and maize starch

In order to investigate the effects of polyphenols on the properties of lotus rhizome starch and maize starch. Starch-polyphenol complexes were prepared by mixing lotus rhizome starch and maize starch with lotus rhizome node juice, catechin and gallocatechin respectively. The physicochemical properties of the complexes were characterised by X-ray diffraction (XRD), fourier transform infrared spectrometer (FT-IR), rapid visco analyzer (RVA) and differential scanning calorimetry (DSC), while the digestibility was assessed using an in vitro digestion model. The results showed that the adsorption capacities of lotus rhizome starch and maize starch for catechin were 4.22 mg/g and 3.79 mg/g. The polyphenols reduced the overall viscosity of the starches, with catechins having the most significant effect on the peak viscosity of maize starch. Catechins reduced the peak viscosity of maize starch by 14.61 % and significantly improved the stability of maize starch granules. FT-IR and XRD results showed that lotus rhizome juice polyphenols were able to significantly reduce the crystallinity of both starches during their ageing process and inhibit retrogradation of both starches. The hydrolysis rates of both lotus rhizome starch and maize starch were lower than that of starch-polyphenol complex. Catechin increased the resistant starch content of lotus rhizome starch by 5.6%, while polyphenols from lotus rhizome node juice increased the resistant starch content of corn starch by 7.7%.