吴巧艳,马春敏,杨杨,王冰,张光,刘晓飞,王艳,徐忠,张娜

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

槲皮素可与淀粉发生相互作用，从而影响淀粉的理化和消化特性。通过单因素实验和正交实验获取大米淀粉(RS)和槲皮素(QC)的最佳制备工艺条件，同时对大米淀粉-槲皮素复合物(RS-QC)的溶解度、膨胀度、凝沉性、冻融稳定性和热力学特性进行测定。结果表明，最佳制备条件为料液比1∶10、预糊化温度70℃、槲皮素添加量3%、共糊化时间2.5 h。添加槲皮素会影响大米淀粉的溶解度和膨胀度，对凝沉性和冻融稳定性的影响较小。差示扫描量热分析表明，复合物的起始温度、峰值温度、终止温度和糊化焓均有所降低。此外，研究发现槲皮素可以有效抑制大米淀粉的消化性。该研究为多酚在淀粉食品加工中的应用提供了基础信息，为其进一步开发和应用奠定了基础。

关键词(KeyWords)： 大米淀粉;槲皮素;制备工艺;理化性质;消化性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2023YFD2100902-3);; 国家自然科学基金(32372387,32402015);; 黑龙江省杰出青年基金项目(JQ2024C003);; 黑龙江省自然科学基金(PL2024C011);; 黑龙江省“双一流”学科协同创新成果项目(LJGXCG202080,LJGXCG202083);; 黑龙江省重点研发计划揭榜挂帅项目(2023ZXJ08B03);; 中央引导地方科技发展专项项目(zy2022001)

作者(Author): 吴巧艳,马春敏,杨杨,王冰,张光,刘晓飞,王艳,徐忠,张娜

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