摘要
茶叶具有显效的抗巧克力霜花作用,为探索其机理,运用热力学、动力学、及化学键和官能团等理论;采用DSC(差示扫描量热法)、人工促霜等实验手段,研究茶叶多糖抗巧克力霜花的作用机理。茶叶经提取、分离得到茶叶粗多糖,经纯化分级后得到四个级份多糖,分别制作巧克力并与空白组对照;研究结果表明它们的抗霜能力大小顺序为:TPSII>茶叶粗多糖>TPSI>中性糖>TPSIII>空白。茶叶多糖由于甘露糖等含量高,分子量大,易与巧克力酱料中极性基团相互作用形成复杂网络结构而阻碍脂的迁移,延缓V→VI晶型衍变,因而具有较好的抗霜效果。
Our previous researches showed that tea leaves had a fairly good antibloom effect to chocolate. In order to find out the mechanism, the study of tea polysaccharide was carried out by using the theories of thermodynamics, crystallization kinetics and molecular interactions, also by means of DSC (Differential Scanning Calorimetry) and artificially accelerated bloom etc. The crude tea polysaccharides (TPS) which extracted and separated from tea leaves were further purified and graded into four polysaccharide components— TPSI, TPSII, TPSIII and neutral TPS. The above tea polysaccharides are used to prepare chocolate separately, while compared with control.The results showed that the order of antibloom effects of these polysaccharides is as follows: TPSII > rough TPS >TPSI > neutral TPS >TPSIII. >control. Because there was high content of saccharides such as mannose, etc. in tea polysaccharides, which was of high molecular weightvalue, it was easy to interact with the polar groups in the chocolate paste to form complicated network structure to inhibit the transition of fats, and postpone the V→ VI crystal transformation.Therefore,it showed the good antibloom effect on chocolate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第11期29-33,共5页
Food Science
基金
国家自然科学基金资助项目(29772013)
