摘要
为揭示多糖胶与淀粉之间产生协同作用机理,采用Branbender粘度计和扫描电子显微镜探讨四种多糖胶对木薯淀粉糊性质影响。结果表明,瓜尔胶使木薯淀粉糊起始糊化温度降低,而峰值粘度、崩解值和回生值及终值粘度都有显著提高;海藻酸钠对木薯淀粉糊峰值粘度和崩解值有明显提高,并在一定程度上降低糊的起始糊化温度;魔芋胶和阿拉伯胶使木薯淀粉糊峰值粘度、崩解值、回生值及终值粘度降低。瓜尔胶和海藻酸钠加入降低淀粉凝胶析水率,使淀粉凝胶冻融稳定性提高,随瓜尔胶含量增加,淀粉凝胶析水率明显降低,这两种多糖胶会使淀粉凝胶形成网络结构空腔变大,并随多糖胶含量增加,空腔增大;而阿拉伯胶和魔芋胶加入不利于淀粉凝胶冻融稳定性提高。
In order to reveal the synergy principle between polysaccharide gum and starch,the effectsof polysaccharide gum on the properties of tapioca starch paste were investigated by Branbenderviscometer and scanning electron microscope.The results indicated that the addition of guar gumobviously increases the peak,breakdown,setback value and final viscosities of native tapioca starch,but decreases the gelatinization.Sodium alginate effectively increases the peak and setback value,decreases the gelatinization to a certain extent.Arabic gum and konjac gum decrease the peak,breakdown,setback and final viscosities.Guar gum and sodium alginate reduce the syneresis of starchgel,and freeze-thaw stability of starch gels was increased.With the increase of the content of guargum,syneresis of starch gel decrease apparently.Both of the polysaccharide gums would enlarge thecavity of network structure formed from starch gel.The more addition,the larger cavity of ice crystals is.Arabic gum and konjac gum are not contributive to the increase of freeze-thaw stability of starch gels.
出处
《粮食与油脂》
北大核心
2011年第9期18-21,共4页
Cereals & Oils
基金
广东省科技攻关项目(2008B021100016
2009B020312006)
关键词
木薯淀粉
多糖胶
冻融稳定性
tapioca starch
polysaccharide gum
freeze-than stability
