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姜辰昊,高增明,王伟,孙天颖,余世锋,王存堂.洋葱皮乙醇提取物对玉米淀粉回生性质的影响[J].中国粮油学报,2020,35(5):52-

洋葱皮乙醇提取物对玉米淀粉回生性质的影响

Effect of Ethanol Extract of Onion Skin on the Retrogradation Characteristics of Corn Starch

投稿时间：2019-08-10 修订日期：2019-10-26

DOI：

中文关键词: 玉米淀粉，洋葱皮乙醇提取物，热力学性质，相对结晶度，体外消化性能

英文关键词:Corn starch Ethanol Extract of Onion Skin Thermodynamic properties Relative crystallinity Vitro digestibility

基金项目:黑龙江省教育厅基本科研业务专项（粮头食尾：LTSW201723）；黑龙江省教育厅基本科研业务专项（植物性食品加工技术特色学科专项：YSTSXK201812）；黑龙江省教育厅基本科研业务专项（135309213）

作者	单位	邮编
姜辰昊	齐齐哈尔大学
高增明	齐齐哈尔大学	161006
王伟	齐齐哈尔大学
孙天颖	齐齐哈尔大学
余世锋
王存堂^*	齐齐哈尔大学	161006

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中文摘要:

研究了洋葱皮乙醇提取物（Ethanol Extract of Onion Skin, EEOS）对玉米淀粉热力学性质、结晶结构和微观结构的影响，综合评价EEOS对玉米淀粉回生的抑制作用以及对玉米淀粉体外消化性能的影响。结果表明，与对照组相比，添加2.5%、5%、10%的EEOS的玉米淀粉，在4℃回生5d后，熔融焓值分别降低了29.77%、21.66%和15.26%，且随着EEOS添加量的增加，玉米淀粉的熔融焓值呈现先下降后上升的趋势；添加2.5%EEOS的淀粉，在4℃回生15d后，其1047/1022的比值从下降了6.31%；与对照组相比，添加不同比例的EEOS的淀粉的相对结晶度有所下降；添加EEOS的玉米淀粉在4℃回生15d后，表面光滑无破损现象；添加2.5%、5%、10%EEOS的玉米淀粉，在4℃回生5d后，RDS的含量分别比对照组下降了21.36%、33.22%和29.87%，说明EEOS的添加对玉米淀粉中RDS的消耗有抑制作用。

英文摘要:

The effects of Ethanol Extract of Onion Skin (EEOS) on the thermodynamic properties, crystalline structure and microstructure of corn starch were studied. The results showed that, compared with the control group, the melting enthalpy of corn starch with 2.5%, 5% and 10% of EEOS was decreased by 29.77%, 21.66% and 15.26% after 5 days of recovery at 4℃, respectively. With the increase of EEOS, the melting enthalpy of corn starch showed a trend of first decrease and then increase. With the addition of 2.5%EEOS starch, the ratio of 1047/1022 decreased 6.31% after the starch was recovered at 4℃ for 15 days. Compared with the control group, the relative crystallinity of starch with different proportion of EEOS was decreased. The corn starch with EEOS was recovered at 4℃ for 15d, and the surface was smooth without damage. With the addition of 2.5%, 5% and 10%EEOS corn starch, the content of RDS decreased 21.36%, 33.22% and 29.87%, respectively, compared with the control group, after the addition of 5d at 4℃, indicating that the addition of EEOS inhibited the consumption of RDS in corn starch.

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