Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch
文献类型： 外文期刊
作者： He, Caian 1 ; Zhang, Zhen 1 ; Liu, Hang 1 ; Gao, Jinfeng 2 ; Li, Yunlong 3 ; Wang, Min 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
2.Northwest A&F Univ, Coll Agron, Yangling, Shaanxi, Peoples R China
3.Shanxi Acad Agr Sci, Inst Agr Prod Proc, Taiyuan, Shanxi, Peoples R China
关键词： Interactions;Phenols;Physicochemical properties;Tartary buckwheat starch
期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）
ISSN： 0038-9056
年卷期： 2018 年 70 卷 1-2 期
页码：
收录情况： SCI
摘要： Tartary buckwheat is rich in phenolics and is an excellent healthy food source. To evaluate the endogenous phenolics affecting the physicochemical properties of the starch in Tartary buckwheat products during processing, varying concentrations (0.5, 1.0, and 1.5%) of the predominant phenols, rutin and quercetin, were co-cooked with Tartary buckwheat starch (TBS). Rutin and quercetin reduced the peak and final temperatures and enthalpy of TBS during gelatinization, lowered the aging enthalpy of retrograded TBS, and increased the trough and final viscosity of TBS paste and reduced its breakdown. The two additives also reduced the hardness and cohesiveness of TBS gels, while improving their water-binding capacity. The morphologies of gelatinized and retrograded TBS were greatly altered with the presence of rutin and quercetin. The interaction between rutin or quercetin and TBS may be responsible for these changes, and the starch-phenolic binding force was much weaker than that in the iodine-starch complex. Our study provides insight into the physicochemical effects of the phenol-starch interactions in the Tartary buckwheat food matrix in a model system.
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