Effects of malic acid and tea polyphenols on anti-aging and digestive properties of bread
During the storage of bread,tea polyphenols can alleviate the deterioration of quality caused by starch ret-rogradation,such as the decrease of moisture and the increase of hardening degree,but the interaction between pro-tein and tea polyphenols is unstable and hinders starch digestion.The purpose of this study was to study the effects of malic acid(MA)on the interaction between gluten proteins(GP)and tea polyphenols(TP),and to study the ag-ing and digestive quality of bread.The gelatinization properties of flour were studied by rapid viscometer,the chan-ges of moisture content and water distribution of bread during storage were studied by low-field nuclear magnetic resonance imaging,and the retrogradation behavior of starch during storage was studied by differential scanning calo-rimetry.In addition,Fluorescence quenching of the interaction between tea polyphenols and gluten protein and en-zyme protein and starch digestion were studied by fluorescence spectrum analysis.The results showed that the addi-tion of malic acid promoted the stability of the complex,significantly reduced the retrogradation enthalpy of starch,slowed down the decreasing rate of bread moisture and delayed the bread hardening rate.At the same time,malic acid also improved the inhibition of tea polyphenols on α-amylase activity.It can provide a new idea for malic acid combined with tea polyphenol protein complex to act on starch cereals.
万方数据
维普
