茶多糖对板栗淀粉特性的影响

Effects of Tea Polysaccharides on the Properties of Chestnut Starch

摘要:

【目的】 改善板栗淀粉特性。 【方法】 将茶多糖以不同比例添加至板栗淀粉中，探究茶多糖对板栗淀粉持水性、消化特性、质构特性等性质的影响。 【结果】 茶多糖添加质量分数为1%时，板栗淀粉的持水性、持油性最大，之后随茶多糖添加比例的增大逐渐降低；茶多糖添加质量分数为1%~8%时，板栗淀粉的透明度逐渐增大，茶多糖添加质量分数为16%时，透明度会显著降低；适度添加茶多糖会显著增加板栗淀粉的溶解度和膨胀度；添加茶多糖可显著降低板栗淀粉的析水率，提高其冻融稳定性；板栗淀粉的黏度随茶多糖添加质量分数的增大逐渐降低；消化试验表明，板栗淀粉中慢消化淀粉和抗性淀粉质量分数随茶多糖添加质量分数增大而增加；板栗淀粉的硬度和弹性随茶多糖添加质量分数的增加逐渐降低。 【结论】 茶多糖在一定程度上可显著改善板栗淀粉的特性，该研究结果为茶多糖在板栗淀粉改性中的应用及板栗淀粉资源的开发利用提供依据。

Abstract:

[Objective] This study aims to improve the properties of chestnut starch. [Method] Tea polysaccharides were added to chestnut starch in different proportions, and the effects of tea polysaccharides on the water-holding capacity, digestive properties, textural properties, and other properties of chestnut starch were investigated. [Result] The water-holding and oil-holding properties of chestnut starch were the largest when tea polysaccharides were added at 1% and then gradually decreased with the increase in the proportion of tea polysaccharides added. The transparency of chestnut starch gradually increased when tea polysaccharides were added from 1% to 8% and decreased significantly when tea polysaccharides were added at 16%. Adding tea polysaccharides at appropriate proportions significantly increased the solubility and swelling of chestnut starch. The addition of tea polysaccharides significantly reduced the water precipitation rate and improved the freeze-thaw stability of chestnut starch. The viscosity of chestnut starch gradually decreased with the increase in the proportion of tea polysaccharides added. The digestion test results indicated that the content of slowly digested starch and resistant starch in chestnut starch increased with the increase in the proportion of tea polysaccharides added. The hardness and elasticity of chestnut starch gradually decreased with the increase in the proportion of tea polysaccharides added. [Conclusion] Tea polysaccharides can significantly improve the properties of chestnut starch to a certain extent. The results provide a reference for the application of tea polysaccharides in the modification of chestnut starch and the development and utilization of chestnut starch resources.