Abstract：
This study aimed to investigate the impact of alginate (AG) on the retrogradation properties of corn starch (CS) in conjunction with three phenolic compounds, including naringin (NA), rutin (RT), and soy isoflavones (SI). The findings indicated that AG, NA, RT, and SI collectively resulted in a significant reduction in the hardness, retrogradation enthalpy, and relaxation time of CS gel. This effect was more pronounced when compared to NA, RT, and SI individually. The findings suggested that the elemental system comprising AG, phenolic compounds, and CS yielded enhanced water retention capacity and thermal stability. Moreover, a noticeable decrease in the short-range ordered structure and crystallinity was observed, indicating that AG and phenolic compounds effectively inhibited the retrogradation of CS; notably, the synergistic interaction between AG and SI resulted in the most favorable outcome. The results of this study provide new ideas for the design, development, and quality improvement of starch-based food.
摘要：
本研究旨在探讨海藻酸盐(AG)与三种酚类化合物结合对玉米淀粉(CS)回生特性的影响。包括柚皮苷(NA)，芦丁（RT），和大豆异黄酮(SI)。研究结果表明，AG，NA,RT,和SI共同导致硬度显着降低，回生焓,CS凝胶的弛豫时间。与NA相比，这种效果更明显，RT,和SI单独。研究结果表明，包含AG的元素系统，酚类化合物，和CS产生增强的保水能力和热稳定性。此外，观察到短程有序结构和结晶度明显下降，表明AG和酚类化合物有效抑制CS的回生；AG和SI之间的协同作用导致了最有利的结果。本研究结果为设计提供了新的思路,发展,和改善淀粉基食品质量。
