茶多酚对大米淀粉理化特性的影响
China Tea Processing(2023)
Abstract
为研究茶多酚对大米淀粉理化特性的影响,以大米淀粉为原料,添加不同比例的茶多酚后考察大米淀粉溶解度、膨胀度、透光率、沉降率、冻融稳定性、糊化特性、热力学特性、流变学特性等的变化.结果表明,添加茶多酚会影响大米淀粉的溶解度和膨胀度,延缓淀粉糊透光率的降低,对沉降率和冻融稳定性影响较小.随着茶多酚添加量的增加,大米淀粉糊化温度、崩解值和糊化焓显著升高,最低粘度和最终粘度降低.添加茶多酚后,淀粉表观粘度、储能模量和损耗模量呈下降趋势,损耗因子tanδ有所增加.
MoreKey words
Tea polyphenols,Rice starch,Pasting properties,Thermal properties,Rheological properties
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