Inhibitory Effect of Dihydromyricetin on Rice Starch Retrogradation
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Abstract:
Starch is the main ingredient in rice, and the quality and shelf life of rice products are directly affected by its retrogradation degree. Dihydromyricetin (DMY), a polyphenolic compound, was added to rice starch to improve the retrogradation properties of rice starch. The effects of different amounts of DMY on the solubility, expansion, retrogradation enthalpy, and microstructure of rice starch were investigated, and the interaction between DMY and rice starch was analyzed. With the addition of DMY, the solubility of rice starch increased from4.49%to12.83%, and expansion decreased from 11.41% to 10.12%. The starch surface changed from a compact to a loose and porous structure. The FT-IR ratio of 1 047 cm-1/1 022 cm-1 decreased from 0.87 to 0.78. Compared with rice starch without DMY, a low concentration of DMY significantly affected the retrogradation characteristics of rice starch. When the amount of DMY was 5%, the retrogradation enthalpy, retrogradation rate, and relative crystallinity of rice starch decreased by 68.75%, 71.86%, and 59.07%, respectively. In general, rice starch retrogradation was inhibited by DMY. Therefore, DMY can be used to regulate the retrogradation of starch-based foods during the processing of starch products.
