外源表没食子儿茶素没食子酸酯添加对荞麦粉理化特性和碗托食用品质的影响

吴迪; 夏如卉; 马红; 汤晓智

doi:10.13386/j.issn1002-0306.2022060284

外源表没食子儿茶素没食子酸酯添加对荞麦粉理化特性和碗托食用品质的影响

doi: 10.13386/j.issn1002-0306.2022060284

南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023

基金项目: 国家自然科学基金资助（31901646）；江苏高校优势学科建设工程资助项目（苏政办发〔2018〕87号）。

详细信息

作者简介:
吴迪（1986−），男，博士，讲师，研究方向：粮油食品绿色化加工，E-mail：diwu@nufe.edu.cn

通讯作者:
汤晓智（1977−），男，博士，教授，研究方向：粮油食品绿色化加工，E-mail：warmtxz@nufe.edu.cn

中图分类号: TS213.2
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- 文章访问数: 79
- HTML全文浏览量: 25
- PDF下载量: 9
- 被引次数: 0
出版历程
- 收稿日期: 2022-06-29
- 网络出版日期: 2022-11-17
- 刊出日期: 2023-01-01

Influence of Exogenous Epigallocatechin Gallate Addition on Physicochemical Properties of Buckwheat Flour and Eating Quality of Buckwheat Wantuo

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China

摘要

摘要: 本文旨在利用外源多酚添加方法改善中华传统淀粉基凝胶食品—荞麦碗托的食用品质。通过向荞麦粉中加入不同比例的表没食子儿茶素没食子酸酯（Epigallocatechin gallate，EGCG）制备混合粉（Buckwheat polyphenol flour，BPF），利用多种表征手段分析多酚添加对混合粉色泽、水合、糊化和凝胶质构等特性及其碗托制品有序结构、质构、抗氧化和消化等特性和感官评定的影响。结果表明，EGCG添加量的增加使得混合粉颜色变红暗，水溶性指数增加，回生值降低，凝胶截面孔洞数目明显增多，尺寸变小；碗托制品有序结构减少，相对结晶度减少，粘聚性、回复性下降，总酚含量和抗氧化能力上升，淀粉消化速率显著降低，对感官评定分数中的质构和色泽影响不大而对食味有一定影响。其中，当EGCG添加量为1%时，混合粉的回生值降低16.30%；碗托样品的总酚含量增加至534.04 mg GAE/100 g，快消化淀粉降低了14.40%，pGI降低至61.72，此时感官评定分数最高为78.00分。上述结果表明EGCG的添加会影响混合粉加工特性，有效改善碗托制品的抗氧化和消化特性。
- 荞麦碗托 /
- 表没食子儿茶素没食子酸酯(EGCG) /
- 理化特性 /
- 抗氧化性 /
- 消化特性
Abstract: This research aims to ameliorate the eating quality of Chinese traditional starch-based food: buckwheat Wantuo via the addition of exogenous polyphenol. The mixed flour (MF) was prepared by adding various amount of Epigallocatechin gallate (EGCG) to common buckwheat flour. The influence of addition amount on physicochemical properties (like color, hydration and pasting) of MF and eating quality (like total phenol content, antioxidant activity and digestibility) of buckwheat Wantuo (BWT) were investigated. The results clearly showed that the color of MF turned dark red while the water solubility index and setback value were increased and decreased with increasing EGCG concentration, respectively. Meanwhile, the number of pores in MF gel section was significantly increased, whereas the pore size was decreased. The ordered structure and relative crystallinity as well as the cohesiveness and resilience of BWT samples were decreased gradually, while the total phenols content and antioxidant activity of BWT samples were significantly increased. Remarkably, the starch digestibility was significantly decreased. Sensory attributes of texture and color were insignificant with the addition of EGCG, whereas the taste score was affected. When the addition amount of EGCG was 1%, setback value of MF was decreased about 16.30%; rapidly digestible starch of BWT was decreased about 14.4%, while total phenolic compound content and pGI value of BWT were increased and decreased to 534.04 mg GAE/100 g and 61.72, respectively. At this point, the sensory score was 78.00 which was the highest in BWT samples. The results above indicated that the addition of EGCG can significantly influence the physicochemical properties of MF and can help ameliorate the antioxidant activity and digestibility of BWT.
- buckwheat wantuo /
- epigallocatechin gallate (EGCG) /
- physicochemical properties /
- antioxidant /
- digestibility

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图 1 甜荞粉与混合粉的糊化曲线

Figure 1. Pasting viscosity profiles of CB and BPF samples

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图 2 不同混合粉凝胶截面微观结构

Figure 2. Gel section microstructure of BPF samples

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图 3 碗托样品的XRD谱图

Figure 3. The XRD spectrum of Wantuo samples

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图 4 碗托制品及对照样品的FTIR谱图

Figure 4. The FTIR spectrum of Wantuo samples and control samples

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图 5 碗托样品的体外消化曲线

Figure 5. In vitro digestibility curves of Wantuo samples

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表 1 混合粉的色泽数据

Table 1. Color parameters of BPF samples

样品	L^*	a^*	b^*
CB	93.47±0.12^b	0.20±0.01^d	5.81±0.07^a
EGCG-1	93.92±0.01^a	0.44±0.00^c	5.70±0.01^b
EGCG-3	93.30±0.10^b	0.78±0.00^b	5.66±0.01^b
EGCG-5	92.81±0.02^c	1.00±0.00^a	5.65±0.03^b
注：数值表示为平均值±标准差；表中同一指标中，不同小写字母表示差异性显著（P<0.05）；表2~表8同。

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表 2 混合粉的水合特性

Table 2. Hydration properties of BPF samples

样品	WAI （g/g）	WSI （g/100 g）	SP （g/g）
CB	8.86±0.04^a	6.94±0.12^c	8.09±0.02^a
EGCG-1	8.85±0.17^a	7.53±0.12^b	8.14±0.15^a
EGCG-3	8.43±0.07^ab	7.94±0.18^b	7.79±0.05^a
EGCG-5	8.15±0.23^b	9.76±0.00^a	7.68±0.22^a

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表 3 混合粉的糊化特性

Table 3. Pasting properties of BPF samples

样品	峰值黏度（cP）	峰谷黏度（cP）	崩解值（cP）	最终黏度（cP）	回生值（cP）	糊化时间（min）	糊化温度（℃）
CB	2910.00±19.30^b	2724.00±68.13^a	186.00±84.29^a	5043.50±38.06^a	2318.50±103.46^a	6.13±0.05^a	71.83±0.02^a
EGCG-1	3071.00±2.00^a	2798.00±1.00^a	273.00±1.00^a	4738.50±85.50^b	1940.50±86.50^b	5.83±0.17^a	71.43±0.43^a
EGCG-3	2709.00±7.00^c	2539.50±7.50^b	169.50±0.50^a	4006.00±28.00^c	1466.50±20.50^c	6.00±0.07^a	70.53±0.43^a
EGCG-5	2643.50±48.50^c	2488.50±35.50^b	155.00±13.00^a	3582.50±30.50^d	1094.00±5.00^d	6.07±0.07^a	68.95±0.45^b

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表 4 碗托样品的相对结晶度、17°、20°峰面积及1022 cm⁻¹/995 cm⁻¹数值

Table 4. Relative crystallinity, characteristic peak areas and 1022 cm⁻¹/995 cm⁻¹ value of Wantuo samples

样品	相对结晶度（%）	17°峰面积（%）	20°峰面积（%）	1022 cm⁻¹/995 cm⁻¹
CBW	32.60	10.10	39.90	1.63±0.04^a
BWT-1	31.06	8.10	53.40	1.59±0.00^a
BWT-3	29.82	5.70	55.60	1.58±0.00^b
BWT-5	30.24	5.10	54.50	1.57±0.03^ab

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表 5 混合粉样品和碗托样品的凝胶质构特性

Table 5. Gel texture properties of BPF samples and Wantuo samples

样品	硬度（g）	弹性（g）	粘聚性	咀嚼度	回复性
CB	69.04±2.13^a	0.97±0.02^a	0.57±0.07^a	38.25±5.42^a	0.03±0.00^c
EGCG-1	71.45±2.21^a	0.96±0.00^a	0.48±0.01^b	34.69±1.91^a	0.05±0.00^a
EGCG-3	72.60±2.27^a	0.96±0.01^a	0.45±0.01^c	31.25±1.25^a	0.04±0.01^b
EGCG-5	63.50±2.28^b	0.96±0.01^a	0.46±0.02^bc	27.72±0.50^b	0.04±0.00^b
CBW	395.19±31.72^a	0.96±0.00^a	0.84±0.01^a	318.32±23.85^a	0.48±0.01^a
BWT-1	289.97±7.24^b	0.91±0.01^b	0.79±0.01^b	207.46±10.31^b	0.40±0.01^b
BWT-3	295.41±9.11^b	0.88±0.03^b	0.73±0.03^c	190.64±12.87^b	0.34±0.01^c
BWT-5	305.60±15.55^b	0.89±0.01^b	0.72±0.02^c	193.27±10.26^b	0.32±0.01^c

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表 6 碗托样品的总酚含量与抗氧化活性

Table 6. The total phenol content and antioxidant activity of Wantuo samples

样品	总酚含量（mg GAE/100 g）	DPPH自由基清除能力（μmol TE/100 g）	ABTS自由基清除能力（μmol TE/100 g）	铁还原能力（μmol TE/100 g）
CBW	3.91±0.19^d	46.63±0.59^d	107.17±1.58^d	25.56±0.42^d
BWT-1	534.04±5.02^c	647.93±0.56^c	191.67±8.45^c	107.64±0.24^c
BWT-3	1511.50±13.28^b	1060.58±0.43^b	747.50±8.90^b	481.53±0.83^b
BWT-5	2355.76±12.63^a	1388.16±0.43^a	1340.83±6.54^a	801.04±0.96^a

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表 7 碗托样品体外消化性

Table 7. In vitro digestibility of Wantuo samples

样品	RDS（%）	SDS（%）	RS（%）	C_∞（%）	k（s⁻¹）	R²	AUC	HI（%）	pGI
CB	41.14±0.41	32.92±0.54	25.94±0.30	−	−	−	−	−	−
CBW	21.74±0.44^a	23.30±0.44^a	54.96±0.71^c	40.62±1.03^a	0.02±0.0010^a	0.9790	54.86±0.60^a	45.01±0.55^a	64.42±0.30^a
BWT-1	18.61±0.28^b	22.10±0.30^b	59.29±0.12^b	38.35±0.39^b	0.02±0.0002^a	0.9794	48.88±0.28^ab	40.10±0.28^ab	61.72±0.15^b
BWT-3	16.53±0.06^d	21.13±0.44^c	62.35±0.50^a	37.79±0.42^b	0.02±0.0003^a	0.9703	44.86±0.06^b	36.80±0.09^b	59.91±0.05^b
BWT-5	17.04±0.25^c	21.44±0.46^c	61.52±1.23^a	38.34±0.20^b	0.01±0.0000^b	0.9717	44.50±0.06^b	36.54±0.10^b	59.77±0.05^b

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表 8 碗托样品的体感官评价分析

Table 8. Eating quality of Wantuo samples

样品	色泽（分）		结构（分）		口感（分）			食味（分）	总分（分）
样品	颜色	光泽	表面结构	内部结构	粘性	弹性	硬度	食味（分）	总分（分）
CBW	8.22±1.3^a	8.00±1.1^a	8.55±1.2a	8.81±1.2^a	12.25±1.5^a	9.52±1.2^a	8.41±1.2^a	15.35±0.9^a	78.91±1.4^a
BWT-1	8.24±1.2^a	8.13±1.2^a	9.01±1.6^a	8.65±1.5^a	11.94±1.6^a	9.15±1.4^a	8.07±1.3^a	15.17±1.3^a	78.00±1.6^a
BWT-3	8.61±1.8^a	8.52±1.5^a	9.20±1.3^a	8.55±1.1^a	12.18±1.6^a	8.95±1.2^a	8.23±1.2^a	12.38±1.5^b	76.31±1.8^b
BWT-5	8.36±1.6^a	8.53±1.0^a	9.31±1.4^a	8.27±1.6^a	11.87±1.8^a	8.72±1.0^a	8.26±0.8^a	11.44±1.4^b	74.43±1.1^b

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