枸杞类胡萝卜素对薯片品质特性的影响及其淀粉消化调控机制

Effects of Lycium barbarum Carotenoids on Quality Characteristics of Potato Chips and Its Regulatory Mechanism of Starch Digestion

摘要:

为探究枸杞类胡萝卜素(Lyb-C)对薯片品质特性的影响,以Lyb-C为助剂,采用低温真空油炸技术制备了油炸复合薯片(FPC),系统考察Lyb-C添加量对薯片感官品质、理化性质、含油量分布、淀粉特性的影响,并结合微观结构和光谱学分析揭示了枸杞类胡萝卜素对薯片品质改善的调控机制。结果表明,与对照组相比,Lyb-C赋予了薯片橘红色外观,且添加质量分数0.10% Lyb-C的FPC效果较佳,整体可接受度较好,色泽参数a、b分别增加了8.74%、0.63%,硬度提高了38.15%,总油(total oil,TO)、表面油(surface oil,SO)含量分别降低了4.43%、2.12%,同时有效抑制了淀粉的糊化和老化回生,促进了淀粉的体外消化。微观结构与光谱学分析表明, Lyb-C改变了薯片微观结构,使薯片表面更加致密光滑,导致SO、TO减少；Lyb-C与淀粉分子的相互作用显著降低了淀粉的相对结晶度和短程有序结构,破坏了淀粉的有序结构,增强了酶解敏感性,进而有效抑制了淀粉的糊化和老化回生,促进了淀粉的体外消化。Lyb-C在低温油炸体系中通过调控淀粉结构与油脂分布,改善了复合薯片综合品质。研究旨在为Lyb-C高效利用及健康复合薯片开发提供理论依据与技术支撑。

Abstract:

To explore application potential of Lycium barbarum carotenoids (Lyb-C) in potato chip processing, Lyb-C was used as an additive, and fried composite potato chips (FPC) were prepared by low-temperature vacuum frying. Effects of Lyb-C dosage on sensory quality, physicochemical properties, oil distribution, and starch characteristics were systematically evaluated, and regulatory mechanism underlying potato chip quality improvement was elucidated based on microstructural observation and spectroscopic analysis. Results showed that, compared with control group, Lyb-C effectively improved the quality of FPC, imparting an orange-red appearance. FPC with 0.10% Lyb-C showed optimal performance, with the highest overall acceptability. Its color parameters a and b increased by 8.74% and 0.63%, hardness increased by 38.15%, and total oil (TO) and surface oil (SO) contents decreased by 4.43% and 2.12%, respectively. Meanwhile, starch gelatinization and retrogradation were inhibited and in vitro starch digestion was promoted. Microstructural and spectroscopic analyses indicated that Lyb-C modified microstructure of chips, producing a denser and smoother surface, which contributed to reductions in SO and TO. The interaction between Lyb-C and starch molecules markedly decreased relative crystallinity and short-range ordered structure, disrupted starch order, and enhanced enzymatic susceptibility, thereby suppressing gelatinization and retrogradation and promoting in vitro starch digestion. Overall, Lyb-C improved comprehensive quality of composite potato chips in low-temperature frying system by regulating starch structure and oil distribution, providing theoretical basis and technical support for efficient utilization of Lyb-C and development of healthier composite potato chips.