葡萄籽原花青素对不同淀粉理化性质影响的研究

以绿豆淀粉、小麦淀粉和土豆淀粉为原料,研究了葡萄籽原花青素的添加(1%、2%、3%、4%),对不同淀粉理化性质(溶解度、膨胀度、耐酶解淀粉含量、硬度和冻融稳定性)的影响。结果表明:葡萄籽原花青素的添加使三种淀粉的膨胀度均有所升高,硬度显著降低,耐酶解淀粉的含量明显增多。在添加量3%时,土豆淀粉的冻融稳定性显著提高。此外,原花青素的添加使绿豆淀粉的溶解度提高,土豆淀粉的溶解度降低,但对小麦淀粉的溶解度影响不显著。

Effects of grape seed proanthocyanidins on physicochemical properties of different starch

Mung bean starch, wheat starch and potato starch were used as raw materials, and the effects of grape seed proanthocyanidins (1%, 2%, 3%, 4%) on the different physicochemical properties of starch (solubility, swelling degree, resistance to digestion starch content, hardness and freeze-thaw stability) were studied. The results showed that the swelling degree of three types of starch increased, the hardness decreased and the content of resistance to digestion starch was greatly increased by adding the grape seed proanthocyanidins when the addition amount was 3%, the freeze-thaw stability of potato starch increased most obviously. Furthermore, the addition of proanthocyanidins increased the solubility of mung bean starch and decreased the solubility of potato starch, but had no significant effect on the solubility of wheat starch.