期刊
FOOD CHEMISTRY
卷 335, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127556
关键词
Starch; Rutin; Quercetin; Rheological properties; Structural analysis
资金
- Earmarked Fund for China Agriculture Research System [CARS-07-E-4]
- Scientific Research Staring Foundation for the Returned Overseas Chinese Scholars from the Ministry of Education of China [[2015] 311]
The study found that the interactions of rutin and quercetin with Tartary buckwheat starch significantly affected the properties of the starch, with rutin showing a stronger impact at a dose of 6%. Various analyses revealed that rutin enhanced the aggregation and gel formation of starch more effectively than quercetin.
We investigated the interactions of two main phenolics, rutin and quercetin, with starch, the primary component of Tartary buckwheat. The addition of rutin or quercetin significantly affected the structural and physicochemical properties of the starch, and rutin showed a stronger effect than quercetin, particularly at a dose of 6% (w/w). Rutin better enhanced the aggregation of starch pastes and gel formation than quercetin according to our pasting, rheological and thermal property analyses. A scanning electron microscopy analysis of its morphology showed that rutin was more easily dispersed in starchy matrix than quercetin and acted as rigid fillers for gels. The nuclear magnetic resonance results showed different binding sites due to the steric hindrance of the rutin disaccharide groups (rutinose). These findings provide fundamental information about applying rutin during the whole grain processing of Tartary buckwheat.
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