摘要
本文研究了玉米淀粉与黄原胶复配体系的糊化和回生特性。RVA糊化实验表明黄原胶降低了玉米淀粉的成糊温度,并随着黄原胶在复配体系中的比例逐渐增加,其复配体系的峰值黏度和终值黏度均显著增加(p<0.05),崩解值和回生值降低(p<0.05)。热稳定性实验表明加入黄原胶后的复配体系在95℃之后的高温下可以较长时间维持体系的黏度,具有良好的热稳定性。凝沉性实验表明黄原胶可以降低玉米淀粉的凝沉作用,当m(玉米淀粉)∶m(黄原胶)为9∶1时复配体系凝沉作用最小,在120h后仍无明显上清液析出。冻融稳定性实验表明黄原胶能抑制复配体系的回生,提高其冻融稳定性。
The pasting and retrogradation properties of corn starch/xanthan gum combinations were investigated.RVA data showed that xhanthan gum addition decreased the pasting temperature of corn starch,corn starch/xanthan gum combinations had higher peak and final viscosities but lower breakdown and setback with increasing concentration of xanthan gum in the combinations.Stability in hot water measurement indicated that the combinations had better thermal stability, and could maintain viscosity for a long time after 95℃.Measurement of retrogradation demonstrated that xanthan gum addition reduced the degree of retrogradation of corn starch,and no obvious supernatant precipitation, especially when the combination proportion of corn starch to xanthan gum was 9：1.Freeze-thaw stability tests showed that xanthan gum could effectively restrain the starch retrogradation, and improve the freeze-thaw stability of combinations.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第11期73-76,共4页
Science and Technology of Food Industry
基金
安徽省教育厅自然科学研究项目(产学研)(KJ2013B222)
合肥师范学院教学研究项目(2012yj15)
