茶多糖对直链淀粉和支链淀粉相容性影响的研究
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摘要
本文利用高分子物理学理论与现代仪器分析技术相结合,对茶多糖的提取、纯化及其物化性质进行了系统的分析,基于从链段及分子水平上深入研究茶多糖的分子特性对直链淀粉与支链淀粉之间相容性的影响以及茶多糖对其热力学特性、流变学特性、结晶特性及凝胶质构特性的影响,为有效利用和开发多糖类食品添加剂在淀粉类食品的广泛应用提供理论基础。其主要结论如下：
1、采用水提醇沉法提取粗茶多糖,通过DEAE-52纤维素柱层析对粗茶多糖进行分级,经H20、0.1mol L-1、0.5mol L-1的NaCl溶液梯度洗脱,得到TPSl、TPS2和TPS3三个洗脱峰,分别进行收集,其得率分别为0.96%、2.41%和7.89%。再经Sephadex G-150凝胶柱层析进一步分级纯化,得到TPS3-1和TPS3-2两个级分,其得率分别为11.30%和5.73%,以TPS3-1作为主要的研究对象,其样品中的茶多糖含量为86.64%。
2、通过凝胶渗透色谱(HPSEC)、多角度激光光散射(MALLS)与示差折光检测仪(RI)联用色谱分析,得一对称单峰,测得的茶多糖分子结构特性为TPS的分子摩尔数分别是：Mw=2.351×105g mol-1, Mn=2.287×105g mol-1, Mz=2.762×105g mol-1; Rn=132.1nm, Rw=135.7nm, Rz=145.9nm; Mw/Mn和Mz／Mn比值分别是1.028和1.208,表明茶多糖TPS的摩尔质量分布相对均一；茶多糖构象图的直线斜率为0.24,表明茶多糖是在溶液中一个均匀的球状大分子聚合物；由茶多糖稀溶液的Mark-Houwink公式确定出TPS的a值是0.5379,说明茶多糖分子在溶液中是球状并具有分枝的结构形态。
3、茶多糖溶液为假塑性非牛顿流体,故茶多糖溶液的粘度随剪切速度的增加而减小。茶多糖在酸性条件下粘度下降幅度较小,而在碱性条件下粘度下降幅度较大；茶多糖粘度随着加热温度的升高而升高,当加热温度>80℃时,其粘度又有所下降；茶多糖粘度随加热时间的增加而增加,当加热时间>110min时,茶多糖的粘度又有大幅度下降；冻融处理后茶多糖粘度下降,且冷冻较之于冷藏,下降幅度较大。
4、采用稀溶液粘度法(DSV)研究茶多糖对直链淀粉和支链淀粉混合溶液相容性的影响,研究结果表明：当直链淀粉与支链淀粉混合比例为1：1,1：2,1：3和1：4时,△bm<0,△[η]m>0,表明各直链淀粉与支链淀粉混合物之间不相容；当茶多糖浓度为20%,直链淀粉与支链淀粉混合比例为1：1,1：2,1：3和1：4时,△bm<0,△Bm<0,μ<0,△[η]m>0,表明各混合物之间不相容;当茶多糖浓度为40%,直链淀粉与支链淀粉之间的混合比例为1：1,1：2和1：3时,△bm>0,△Bm>0,μ>0,△[η]m<0,表明各混合物之间具有良好的相容性,而当直链淀粉与支链淀粉混合比例为1：4时,△bm<0,△Bm<0,μ<0,△[η]m>0,表明各混合物之间不相容;当茶多糖浓度为60%,直链淀粉与支链淀粉的混合比例为1：1,1：2和1：3时,06m＞O,△Bm＞0,μ＞O,△[η]m＞0,表明各混合物之间具有相容性,而当直链淀粉与支链淀粉混合比例为1：4时,△bm＜0,△Bm＜0,μ＜0,△[η]m＞0,表明各混合物之间不相容；当茶多糖浓度为80%,直链淀粉与支链淀粉混合比例为1：1,1：2和1：3时,△bm＞0,△Bm＞0, μ＞0,△[η]m＜0,表明各混合物之间具有相容性,而当直链淀粉与支链淀粉混合比例为1：4时,△bm＜0,△Bm＜0,μ＜0,△[η]m＞0,表明各混合物之间不相容。
5、不同混合组成比例(1：1,1：2,1：3和1：4)的茶多糖/直链淀粉和茶多糖/支链淀粉共混体系或不同混合组成比例(1:1:1～1:1:5,1:2:1～1:2:5,1:3:1～1:3:5和1:4:1～1:4:5)的直链淀粉/支链淀粉/茶多糖共混物都只有一个玻璃化转变温度Tg,这一Tg随组成比例的变化而改变,并且介于各组分各自的玻璃化转变温度范围之内,正是由于该共混体系中仅有一个Tg的出现,可以推断这些混合体系具有相容性。
6、从分子结构来看,茶多糖能够增加马铃薯直链淀粉和支链淀粉的塑化性和分子移动,产生较大的静电斥力和减少大分子之间的关联性。随着茶多糖浓度的增加,茶多糖和直链淀粉或支链淀粉混合体系的Tg明显降低。茶多糖/直链淀粉和茶多糖/支链淀粉混合体系的Tg比直链淀粉的Tg低,但比支链淀粉的Tg高。茶多糖的添加也降低了直链淀粉/支链淀粉混合体系的结晶度,并且随着茶多糖浓度的增加,Tg和结晶度降低的程度越大。此外,茶多糖浓度越高,整个贮藏期(5-30d)直链淀粉和支链淀粉混合物的Tg变化越小,表明茶多糖能够明显降低直链淀粉和支链淀粉的重结晶,减缓直链淀粉和支链淀粉老化现象。
7、添加茶多糖能够增加直链淀粉的坚实度、粘聚性和粘度系数,而降低了直链淀粉的稠度；当茶多糖添加浓度≤0.24%时,支链淀粉的坚实度减小,而当茶多糖添加浓度≥0.36%时,支链淀粉的坚实度增加；添加茶多糖能够增加支链淀粉的稠度、粘聚性和粘度系数。当直链淀粉与支链淀粉比例为1：1时,茶多糖浓度>0.12%时,随着茶多糖浓度的增加,直链淀粉/支链淀粉/茶多糖混合凝胶的坚实度也随之逐渐增加,并且添加茶多糖能够增加直链淀粉/支链淀粉/茶多糖混合凝胶的稠度、粘聚性和粘度系数；当直链淀粉与支链淀粉比例为1：2时,添加茶多糖能够增加直链淀粉/支链淀粉/茶多糖混合凝胶的坚实度、粘聚性和粘度系数,且茶多糖浓度为0.48%时,其增加显著；当直链淀粉与支链淀粉比例为1：3时,茶多糖的添加对直链淀粉/支链淀粉/茶多糖混合凝胶的坚实度几乎没有显著影响,而能够降低直链淀粉/支链淀粉/茶多糖混合凝胶的稠度和增加直链淀粉/支链淀粉/茶多糖混合凝胶的粘聚性和粘度系数。
Food polymer science theory combining with modern instrument analysis technique was applied to analyze systemically extraction, purification, as well as physico-chemical properties of tea polysaccharide (TPS). Based on chain fragment and molecule level, we investigated deeply effects of molecular characteristics of TPS on the compatibility, thermodynamics, rheology, crystalline property and gel texture of amylose and amylopection. This will provide the important and solid theory foundation for utilizing and exploring effectively the application of polysaccharide food additive to starch-based food. The main conclusions are as follows:
1. Water-extraction and alcohol-precipitation method was applied to extract coarse TPS. Then coarse TPS was graded by exchanging chromatography on DEAE-cellulose column (DEAE-52). Three fractions of polysaccharides TPS1、TPS2and TPS3were obtained by means of water,0.1mol L-1NaCl and0.5mol L-1NaCl gradient elution. The yields of the eluant were0.96%,2.41%and7.89%, respectively. Finally, the Sephadex G-150gel chromatography column was used to further grade and purify TPS3. Two kinds of polysaccharides TPS3-1and TPS3-2were obtained, whose yields were11.30%and5.73%, respectively. TPS3-1was served as the main research subject and the TPS purity was86.64%.
2. The molecular characteristics of TPS were carried out by high-performance size exclusion chromatography (HPSEC), multi-angle laser light scattering (MALLS). The results showed that Mw, Mn and Mz(z-average molar mass) are2.351×105g mol-1,2.287×105g mol-1and2.762×105g mol-1, respectively. Weight-average mean square radius (Rw), number-average mean square radius (Rn) and z-average mean square radius (Rz) are135.7nm,132.1nm and145.9nm, respectively. The polydispersity indexes of Mw/Mn and Mz/Mn are1.028and1.208, respectively. The distribution of TPS molecular weight was a single peak as shown by size-exclusion chromatography, which indicated that TPS was homogeneous. The slope of the conformation plot for TPS is0.24±0.00, indicating TPS is a homogeneous spherical polymer in solution. The a value of TPS was0.5379obtained by using Mark-Houwink equation, which indicates that the TPS molecule exists as spherical conformation with branches in solution.
3. TPS solution was non Newtonian fluid as pseudoplastics. So, the viscidity of TPS solution decreased as shear velocity increased. The viscidity of TPS was decreased slightly under acid condition, while it did sharply under basic condition. The viscidity of TPS solution increased as heating temperature increased. However, when heating temperature was higher than80℃, the viscidity of TPS solution declined. The viscidity of TPS solution was increased as heating time increased. However, when heating time was longer than110mins, the viscidity of TPS solution declined drastically. The viscidity of TPS solution decreased after freezing-thaw treatment. Compared with refrigeration treatment, the viscidity of TPS solution decreased greatly after freeze treatment. However, when heating time was more than110mins, the viscidity of TPS solution declined drastically.
4. When different amylose/amylopectin ratios were1:1,1:2,1:3and1:4,△bm＜0△[η]m＞0, which indicates that amylose and amylopectin mixture exists phase separation and immiscibility. When the concentration of TPS was20%under different amylose/amylopectin ratios (1:1,1:2,1:3and1:4) conditions,△bm＜0,△Bm＜0, μ＜0,△[η]m＞0, which indicates that all mixtures exist phase separation and immiscibility. When the concentration of TPS was40%under different amylose/amylopectin ratios (1:1,1:2and1:3) conditions,△bm＞0,△Bm＞0, μ＞0,△[η]m＜0, indicating good compatibility. While the amylose/amylopectin ratio was1:4,△bm＜0,△Bm＜0, μ＜0,△[η]m＞0, indicating immiscibility. When the concentration of TPS was60%under different amylose/amylopectin ratios (1:1,1:2and1:3) conditions,△bm＞0,△Bm＞0, μ＞0,△[η]m＜0, indicating good compatibility. While the amylose/amylopectin ratio was1:4,△bm＜0,△Bm＜0, μ＜0,△[η]m＞0, indicating immiscibility. When the concentration of TPS was80%under different amylose/amylopectin ratios (1:1,1:2and1:3) conditions, Abm>0,△Bm＞0,μ＞0,△[η]m＜0, indicating good compatibility. While the amylose/amylopectin ratio was1:4,△im＜0,△Bm＜0,μ＜0,△[η]m＞0, indicating immiscibility.
5. The mixing ratios (1:1,1:2,1:3and1:4) of TPS/amylose and TPS/amylopectin have only one Tg, so do the different ratios (1:1:1～1:1:5,1:2:1～1:2:5,1:3:1～1:3:5and1:4:1～1:4:5) of the amylose/amylopectin/TPS mixtures. Meanwhile, the Tg changes as the mixing ratios change, and its value is within the Tgs of TPS, amylose and amylopectin. The result shows that the certain mixing ratios of TPS, amylose and amylopectin mixtures can be compatible.
6. In view of its molecular structure, TPS can increase plasticization and molecular movement of the potato amylose and amylopectin chains, induce the greater electrostatic repulsion and decrease the relation between the macromolecules, thereby decreasing the glass transition temperatures (Tgs) of the mixed amylose/amylopectin system. And also, the above effects can become more effective with increasing concentration of TPS. The Tgs of amylose and amylopectin at different ratios are lower than that of amylose, and higher than that of amylopectin. The addition of TPS also decreased the crystallinities of amylose and amylopectin if they are mixed, and the Tgs and crystallinities of amylose and amylopectin mixtures declined drastically with increasing concentration of TPS. Besides, the higher the TPS concentration, the smaller the change in Tgs of the mixtures over the storage period (5-30d). The result indicated that TPS can reduce obviously recrystallisation of amylose and amylopectin and inhibit the retrogradation of amylose and amylopectin.
7. The addition of TPS could increase the firmness, cohesiveness and index of viscosity of amylose, while decrease its consistency. The addition of TPS could increase the consistency, cohesiveness and index of viscosity of amylopectin. When the concentration of TPS was less than0.24%, the firmness of amylopectin was decreased. While the concentration of TPS was more than0.36%, the firmness of amylopectin was increased. When the amylose/amylopectin ratio was1:1and the concentration of TPS was more than0.12%, the firmness of the mixed amylose/amylopectin/TPS gel was increased with increasing concentration of TPS. In addition, the addition of TPS could increase the consistency, cohesiveness and index of viscosity of the mixed amylose/amylopectin/TPS gel. When the amylose/amylopectin ratio was1:2, the addition of TPS could increase the firmness, cohesiveness and index of viscosity of the mixed amylose/amylopectin/TPS gel. Especially, when the concentration of TPS was0.48%, the firmness, cohesiveness and index of viscosity were increased obviously. When the amylose/amylopectin ratio was1:3, the addition of TPS had hardly any remarkable influence on the firmness of the mixed amylose/amylopectin/TPS gel, while the addition of TPS decreased the consistency of the mixed amylose/amylopectin/TPS gel and the cohesiveness and index of viscosity of the mixed amylose/amylopectin/TPS gel.
1、采用水提醇沉法提取粗茶多糖,通过DEAE-52纤维素柱层析对粗茶多糖进行分级,经H20、0.1mol L-1、0.5mol L-1的NaCl溶液梯度洗脱,得到TPSl、TPS2和TPS3三个洗脱峰,分别进行收集,其得率分别为0.96%、2.41%和7.89%。再经Sephadex G-150凝胶柱层析进一步分级纯化,得到TPS3-1和TPS3-2两个级分,其得率分别为11.30%和5.73%,以TPS3-1作为主要的研究对象,其样品中的茶多糖含量为86.64%。
2、通过凝胶渗透色谱(HPSEC)、多角度激光光散射(MALLS)与示差折光检测仪(RI)联用色谱分析,得一对称单峰,测得的茶多糖分子结构特性为TPS的分子摩尔数分别是：Mw=2.351×105g mol-1, Mn=2.287×105g mol-1, Mz=2.762×105g mol-1; Rn=132.1nm, Rw=135.7nm, Rz=145.9nm; Mw/Mn和Mz／Mn比值分别是1.028和1.208,表明茶多糖TPS的摩尔质量分布相对均一；茶多糖构象图的直线斜率为0.24,表明茶多糖是在溶液中一个均匀的球状大分子聚合物；由茶多糖稀溶液的Mark-Houwink公式确定出TPS的a值是0.5379,说明茶多糖分子在溶液中是球状并具有分枝的结构形态。
3、茶多糖溶液为假塑性非牛顿流体,故茶多糖溶液的粘度随剪切速度的增加而减小。茶多糖在酸性条件下粘度下降幅度较小,而在碱性条件下粘度下降幅度较大；茶多糖粘度随着加热温度的升高而升高,当加热温度>80℃时,其粘度又有所下降；茶多糖粘度随加热时间的增加而增加,当加热时间>110min时,茶多糖的粘度又有大幅度下降；冻融处理后茶多糖粘度下降,且冷冻较之于冷藏,下降幅度较大。
4、采用稀溶液粘度法(DSV)研究茶多糖对直链淀粉和支链淀粉混合溶液相容性的影响,研究结果表明：当直链淀粉与支链淀粉混合比例为1：1,1：2,1：3和1：4时,△bm<0,△[η]m>0,表明各直链淀粉与支链淀粉混合物之间不相容；当茶多糖浓度为20%,直链淀粉与支链淀粉混合比例为1：1,1：2,1：3和1：4时,△bm<0,△Bm<0,μ<0,△[η]m>0,表明各混合物之间不相容;当茶多糖浓度为40%,直链淀粉与支链淀粉之间的混合比例为1：1,1：2和1：3时,△bm>0,△Bm>0,μ>0,△[η]m<0,表明各混合物之间具有良好的相容性,而当直链淀粉与支链淀粉混合比例为1：4时,△bm<0,△Bm<0,μ<0,△[η]m>0,表明各混合物之间不相容;当茶多糖浓度为60%,直链淀粉与支链淀粉的混合比例为1：1,1：2和1：3时,06m＞O,△Bm＞0,μ＞O,△[η]m＞0,表明各混合物之间具有相容性,而当直链淀粉与支链淀粉混合比例为1：4时,△bm＜0,△Bm＜0,μ＜0,△[η]m＞0,表明各混合物之间不相容；当茶多糖浓度为80%,直链淀粉与支链淀粉混合比例为1：1,1：2和1：3时,△bm＞0,△Bm＞0, μ＞0,△[η]m＜0,表明各混合物之间具有相容性,而当直链淀粉与支链淀粉混合比例为1：4时,△bm＜0,△Bm＜0,μ＜0,△[η]m＞0,表明各混合物之间不相容。
5、不同混合组成比例(1：1,1：2,1：3和1：4)的茶多糖/直链淀粉和茶多糖/支链淀粉共混体系或不同混合组成比例(1:1:1～1:1:5,1:2:1～1:2:5,1:3:1～1:3:5和1:4:1～1:4:5)的直链淀粉/支链淀粉/茶多糖共混物都只有一个玻璃化转变温度Tg,这一Tg随组成比例的变化而改变,并且介于各组分各自的玻璃化转变温度范围之内,正是由于该共混体系中仅有一个Tg的出现,可以推断这些混合体系具有相容性。
6、从分子结构来看,茶多糖能够增加马铃薯直链淀粉和支链淀粉的塑化性和分子移动,产生较大的静电斥力和减少大分子之间的关联性。随着茶多糖浓度的增加,茶多糖和直链淀粉或支链淀粉混合体系的Tg明显降低。茶多糖/直链淀粉和茶多糖/支链淀粉混合体系的Tg比直链淀粉的Tg低,但比支链淀粉的Tg高。茶多糖的添加也降低了直链淀粉/支链淀粉混合体系的结晶度,并且随着茶多糖浓度的增加,Tg和结晶度降低的程度越大。此外,茶多糖浓度越高,整个贮藏期(5-30d)直链淀粉和支链淀粉混合物的Tg变化越小,表明茶多糖能够明显降低直链淀粉和支链淀粉的重结晶,减缓直链淀粉和支链淀粉老化现象。
7、添加茶多糖能够增加直链淀粉的坚实度、粘聚性和粘度系数,而降低了直链淀粉的稠度；当茶多糖添加浓度≤0.24%时,支链淀粉的坚实度减小,而当茶多糖添加浓度≥0.36%时,支链淀粉的坚实度增加；添加茶多糖能够增加支链淀粉的稠度、粘聚性和粘度系数。当直链淀粉与支链淀粉比例为1：1时,茶多糖浓度>0.12%时,随着茶多糖浓度的增加,直链淀粉/支链淀粉/茶多糖混合凝胶的坚实度也随之逐渐增加,并且添加茶多糖能够增加直链淀粉/支链淀粉/茶多糖混合凝胶的稠度、粘聚性和粘度系数；当直链淀粉与支链淀粉比例为1：2时,添加茶多糖能够增加直链淀粉/支链淀粉/茶多糖混合凝胶的坚实度、粘聚性和粘度系数,且茶多糖浓度为0.48%时,其增加显著；当直链淀粉与支链淀粉比例为1：3时,茶多糖的添加对直链淀粉/支链淀粉/茶多糖混合凝胶的坚实度几乎没有显著影响,而能够降低直链淀粉/支链淀粉/茶多糖混合凝胶的稠度和增加直链淀粉/支链淀粉/茶多糖混合凝胶的粘聚性和粘度系数。
Food polymer science theory combining with modern instrument analysis technique was applied to analyze systemically extraction, purification, as well as physico-chemical properties of tea polysaccharide (TPS). Based on chain fragment and molecule level, we investigated deeply effects of molecular characteristics of TPS on the compatibility, thermodynamics, rheology, crystalline property and gel texture of amylose and amylopection. This will provide the important and solid theory foundation for utilizing and exploring effectively the application of polysaccharide food additive to starch-based food. The main conclusions are as follows:
1. Water-extraction and alcohol-precipitation method was applied to extract coarse TPS. Then coarse TPS was graded by exchanging chromatography on DEAE-cellulose column (DEAE-52). Three fractions of polysaccharides TPS1、TPS2and TPS3were obtained by means of water,0.1mol L-1NaCl and0.5mol L-1NaCl gradient elution. The yields of the eluant were0.96%,2.41%and7.89%, respectively. Finally, the Sephadex G-150gel chromatography column was used to further grade and purify TPS3. Two kinds of polysaccharides TPS3-1and TPS3-2were obtained, whose yields were11.30%and5.73%, respectively. TPS3-1was served as the main research subject and the TPS purity was86.64%.
2. The molecular characteristics of TPS were carried out by high-performance size exclusion chromatography (HPSEC), multi-angle laser light scattering (MALLS). The results showed that Mw, Mn and Mz(z-average molar mass) are2.351×105g mol-1,2.287×105g mol-1and2.762×105g mol-1, respectively. Weight-average mean square radius (Rw), number-average mean square radius (Rn) and z-average mean square radius (Rz) are135.7nm,132.1nm and145.9nm, respectively. The polydispersity indexes of Mw/Mn and Mz/Mn are1.028and1.208, respectively. The distribution of TPS molecular weight was a single peak as shown by size-exclusion chromatography, which indicated that TPS was homogeneous. The slope of the conformation plot for TPS is0.24±0.00, indicating TPS is a homogeneous spherical polymer in solution. The a value of TPS was0.5379obtained by using Mark-Houwink equation, which indicates that the TPS molecule exists as spherical conformation with branches in solution.
3. TPS solution was non Newtonian fluid as pseudoplastics. So, the viscidity of TPS solution decreased as shear velocity increased. The viscidity of TPS was decreased slightly under acid condition, while it did sharply under basic condition. The viscidity of TPS solution increased as heating temperature increased. However, when heating temperature was higher than80℃, the viscidity of TPS solution declined. The viscidity of TPS solution was increased as heating time increased. However, when heating time was longer than110mins, the viscidity of TPS solution declined drastically. The viscidity of TPS solution decreased after freezing-thaw treatment. Compared with refrigeration treatment, the viscidity of TPS solution decreased greatly after freeze treatment. However, when heating time was more than110mins, the viscidity of TPS solution declined drastically.
4. When different amylose/amylopectin ratios were1:1,1:2,1:3and1:4,△bm＜0△[η]m＞0, which indicates that amylose and amylopectin mixture exists phase separation and immiscibility. When the concentration of TPS was20%under different amylose/amylopectin ratios (1:1,1:2,1:3and1:4) conditions,△bm＜0,△Bm＜0, μ＜0,△[η]m＞0, which indicates that all mixtures exist phase separation and immiscibility. When the concentration of TPS was40%under different amylose/amylopectin ratios (1:1,1:2and1:3) conditions,△bm＞0,△Bm＞0, μ＞0,△[η]m＜0, indicating good compatibility. While the amylose/amylopectin ratio was1:4,△bm＜0,△Bm＜0, μ＜0,△[η]m＞0, indicating immiscibility. When the concentration of TPS was60%under different amylose/amylopectin ratios (1:1,1:2and1:3) conditions,△bm＞0,△Bm＞0, μ＞0,△[η]m＜0, indicating good compatibility. While the amylose/amylopectin ratio was1:4,△bm＜0,△Bm＜0, μ＜0,△[η]m＞0, indicating immiscibility. When the concentration of TPS was80%under different amylose/amylopectin ratios (1:1,1:2and1:3) conditions, Abm>0,△Bm＞0,μ＞0,△[η]m＜0, indicating good compatibility. While the amylose/amylopectin ratio was1:4,△im＜0,△Bm＜0,μ＜0,△[η]m＞0, indicating immiscibility.
5. The mixing ratios (1:1,1:2,1:3and1:4) of TPS/amylose and TPS/amylopectin have only one Tg, so do the different ratios (1:1:1～1:1:5,1:2:1～1:2:5,1:3:1～1:3:5and1:4:1～1:4:5) of the amylose/amylopectin/TPS mixtures. Meanwhile, the Tg changes as the mixing ratios change, and its value is within the Tgs of TPS, amylose and amylopectin. The result shows that the certain mixing ratios of TPS, amylose and amylopectin mixtures can be compatible.
6. In view of its molecular structure, TPS can increase plasticization and molecular movement of the potato amylose and amylopectin chains, induce the greater electrostatic repulsion and decrease the relation between the macromolecules, thereby decreasing the glass transition temperatures (Tgs) of the mixed amylose/amylopectin system. And also, the above effects can become more effective with increasing concentration of TPS. The Tgs of amylose and amylopectin at different ratios are lower than that of amylose, and higher than that of amylopectin. The addition of TPS also decreased the crystallinities of amylose and amylopectin if they are mixed, and the Tgs and crystallinities of amylose and amylopectin mixtures declined drastically with increasing concentration of TPS. Besides, the higher the TPS concentration, the smaller the change in Tgs of the mixtures over the storage period (5-30d). The result indicated that TPS can reduce obviously recrystallisation of amylose and amylopectin and inhibit the retrogradation of amylose and amylopectin.
7. The addition of TPS could increase the firmness, cohesiveness and index of viscosity of amylose, while decrease its consistency. The addition of TPS could increase the consistency, cohesiveness and index of viscosity of amylopectin. When the concentration of TPS was less than0.24%, the firmness of amylopectin was decreased. While the concentration of TPS was more than0.36%, the firmness of amylopectin was increased. When the amylose/amylopectin ratio was1:1and the concentration of TPS was more than0.12%, the firmness of the mixed amylose/amylopectin/TPS gel was increased with increasing concentration of TPS. In addition, the addition of TPS could increase the consistency, cohesiveness and index of viscosity of the mixed amylose/amylopectin/TPS gel. When the amylose/amylopectin ratio was1:2, the addition of TPS could increase the firmness, cohesiveness and index of viscosity of the mixed amylose/amylopectin/TPS gel. Especially, when the concentration of TPS was0.48%, the firmness, cohesiveness and index of viscosity were increased obviously. When the amylose/amylopectin ratio was1:3, the addition of TPS had hardly any remarkable influence on the firmness of the mixed amylose/amylopectin/TPS gel, while the addition of TPS decreased the consistency of the mixed amylose/amylopectin/TPS gel and the cohesiveness and index of viscosity of the mixed amylose/amylopectin/TPS gel.
引文
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