摘要
为了明确襄阳‘九斤黄’山药淀粉特性,文章对其水合特性、糊化特性、消化特性、凝胶特性、热特性、相对结晶度、外观形貌和粒度进行了分析,并与4种代表性山药淀粉进行了比较。结果显示,襄阳‘九斤黄’山药淀粉的持水力为192.25%;峰值黏度和最终黏度分别为4333.67 mPa·s和3911.67 mPa·s;T_0、T_p和△H分别为66.55、77.08℃和7.60 J/g;凝胶硬度、弹性和回复性分别为456.80 g、0.93和0.29;抗性淀粉和慢消化淀粉含量分别为23.10%和7.19%。相比而言,襄阳‘九斤黄’山药淀粉具有较好的水合特性和较高的淀粉糊黏度,但凝胶强度和回复性较差,可作为增稠剂用于食品加工,但不适用于凝胶类食品加工。
In order to clarify the properties of Xiangyang‘Jiu jin huang'yam starch,its hydration properties,pasting properties,digestion properties,gel properties,thermal properties,relative crystallinity,appearance and morphology,and particle size were analyzed and compared with four representative yam starches.The results showed that the water holding capacity of Xiangyang‘Jiu jin huang'yam starch was 192.25%,the peak viscosity and final viscosity were 4333.67 mPa·s and 3911.67 mPa·s,respectively,the T_(0),T_(p),and△H were 66.55℃,77.08℃,and 7.60 J/g,respectively,the gel hardness,springiness and resilience were 456.80 g,0.93 and 0.29,respectively,and the resistant starch and slowly digestibility starch contents were 23.10%and 7.19%,respectively.In comparison,Xiangyang‘Jiu jin huang'yam starch exhibited better hydration properties,higher starch paste viscosity,but poorer gel hardness and resilience.It can be used as a thickener in food processing,but is not suitable for processing gel foods.
作者
华雨
陈思
张传翌
方诗怡
汤尚文
豁银强
刘传菊
李欢欢
HUA Yu;CHEN Si;ZHANG Chuanyi;FANG Shiyi;TANG Shangwen;HUO Yinqiang;LIU Chuanju;LI Huanhuan(School of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Xiangyang 441053,China)
出处
《食品科技》
北大核心
2025年第1期248-255,共8页
Food Science and Technology
基金
湖北文理学院大学生创新创业训练项目(X202210519174)。
关键词
山药淀粉
糊化特性
凝胶特性
外观形貌
粒度
yam starch
pasting properties
gel properties
appearance and morphology
particle size
