葡萄多酚与HHP处理对玉米淀粉长期回生及面团功能的调控及其对吞咽障碍食品开发的潜在意义
Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment with potential implications for dysphagia food development.
文献信息
| PMID | 42835970 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Yuqian Zheng |
| 作者单位 | College of Food Sciences and Engineering, Changchun University, Changchun 130022, China. |
| 期刊 | Food chemistry: X |
| SCI 分区 | Q1 |
| IF | 9.4 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
本研究探讨了将葡萄来源的多酚与高静水压（HHP）处理相结合对玉米淀粉（CS）长期回生及面团功能结构调控的协同效应。将CS与三种不同的葡萄来源多酚制剂——葡萄籽低聚原花青素（GSOP）、葡萄籽多酚（GSP）和葡萄皮花青素（GSA）——复合，经HHP处理，随后储存14天。CS与这些多酚之间的相互作用促进了短程有序结构的形成，降低了凝胶硬度，并抑制了水分迁移，共同有助于增强结构稳定性。这些理化修饰有效抑制了淀粉的长期回生并提高了货架期稳定性。此外，选定的HCS-多酚复合物赋予饼干面团面向吞咽性的流变行为，从而为定制用于吞咽障碍友好型应用的淀粉基食品的潜在机制提供了初步见解。
英文摘要
This study investigated the synergistic effect of incorporating grape-derived polyphenols in combination with high hydrostatic pressure (HHP) treatment on the long-term retrogradation of corn starch (CS) and on the structural modulation of dough functionality. CS was complexed with three distinct grape-derived polyphenol preparations, grape seed oligomeric proanthocyanidins (GSOP), grape seed polyphenols (GSP), and grape skin anthocyanins (GSA), subjected to HHP treatment, and subsequently stored for 14 days. The interaction between CS and these polyphenols promoted the formation of short-range ordered structures, reduced gel hardness, and suppressed moisture migration-collectively contributing to enhanced structural stability. These physicochemical modifications effectively inhibited long-term starch retrogradation and improved the shelf-life stability. Moreover, selected HCS-polyphenol complexes conferred swallowability-oriented rheological behavior to cookie dough, thereby offering preliminary insights into potential mechanisms for tailoring starch-based foods for dysphagia-friendly applications.