细菌纤维素对大米淀粉凝胶老化的影响
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摘要
为了解细菌纤维素对淀粉凝胶老化的影响,利用快速黏度分析仪、差示扫描量热仪、X-射线衍射和扫描电镜测定添加不同量细菌纤维素的大米淀粉凝胶糊化特性、热力学特性、结晶性和微观结构。结果表明,随细菌纤维素添加量的增加,大米淀粉糊化时崩解值、回生值、糊化焓值显著降低,显示细菌纤维素抑制了大米淀粉凝胶的短期老化;随细菌纤维素添加量的增加,大米淀粉凝胶老化焓值显著降低,而重结晶从13.26%降至7.93%,说明细菌纤维素抑制了大米淀粉中支链淀粉的重结晶;大米淀粉凝胶微观结构显示细菌纤维素的添加使大米淀粉凝胶的表面更加完整、结构更加致密。由此表明细菌纤维素对大米淀粉凝胶老化具有显著的抑制作用。
In order toknow the effect of bacterial cellulose on gel aging of rice starch,means of rapid visco analyzer( RVA),differential scanning calorimetry( DSC),X-ray diffraction( XRD) and scanning electronic microscope( SEM) were used to measure the gel gelatinization property,thermodynamic property,crystallinity and micro structure of rice starch under the condition of adding different amount of bacterial cellulose. The results showed that the with the addition of bacterial cellulose,the gelatinization and disintegration value,revives value and enthalpy values decreased significantly,which meant that the short-term gel aging of rice starch was inhibited. DSC results showed clearly that bacterial cellulose significantly reduced the gel aging enthalpy of amylopectin. XRD results showed that recrystallinity of rice starch was reduced from 13. 26% to 7. 93% with the addition of bacterial cellulose. SEM of rice starch showed that smaller pore size and a thicker surrounding matrix corresponded with increasing bacterial cellulose concentration.It could be concluded that the addition of bacterial cellulose apparently inhibited the gel aging of rice starch.
In order toknow the effect of bacterial cellulose on gel aging of rice starch,means of rapid visco analyzer( RVA),differential scanning calorimetry( DSC),X-ray diffraction( XRD) and scanning electronic microscope( SEM) were used to measure the gel gelatinization property,thermodynamic property,crystallinity and micro structure of rice starch under the condition of adding different amount of bacterial cellulose. The results showed that the with the addition of bacterial cellulose,the gelatinization and disintegration value,revives value and enthalpy values decreased significantly,which meant that the short-term gel aging of rice starch was inhibited. DSC results showed clearly that bacterial cellulose significantly reduced the gel aging enthalpy of amylopectin. XRD results showed that recrystallinity of rice starch was reduced from 13. 26% to 7. 93% with the addition of bacterial cellulose. SEM of rice starch showed that smaller pore size and a thicker surrounding matrix corresponded with increasing bacterial cellulose concentration.It could be concluded that the addition of bacterial cellulose apparently inhibited the gel aging of rice starch.
引文
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[11]张雅媛,洪雁,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362ZHANG Y Y,HONG Y,GU Z B,et al.Rheological and gel properties of corn starch-xanthan mixed systems[J].Transactions of the CSAE,2011,27(7):357-362
[12]RUSSELL P L.The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry[J].Journal of Cereal Science,1987,6(2):147-158.
[2]KARIM A A,NORZIAH M H,SEOW C C.Methods for the study of starch retrogradation[J].Food Chemistry,2000,71(1):9-36
[3]CHAROENREIN S,TATIRAT O,RENGSUTTHI K,et al.Effect of konjac glucomannan on syneresis,textural properties and the microstructure of frozen rice starch gels[J].Carbohydrate Polymers,2011,83(1):291-296
[4]BANCHATHANAKIJ R,SUPHANTHARIKA M.Effect of differentβ-glucans on the gelatinisation and retrogradation of rice starch[J].Food Chemistry,2009,114(1):5-14
[5]SANTOS E,ROSELL C M,COLLAR C.Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends:A Calorimetric Approach.[J].Cereal Chemistry,2008,85(85):455-463
[6]LIN D,LOPEZ-SANCHEZ P,RUI L,et al.Production of bacterial cellulose by Gluconacetobacter hansenii,CGMCC3917 using only waste beer yeast as nutrient source[J].Bioresource Technology,2013,151C(1):113-119
[7]CHEN L,REN F,ZHANG Z P,et al.Effect of pullulan on the short-term and long-term retrogradation ofrice starch[J].Carbohydrate Polymers,2015,115(1):415-421
[8]KHANNA S,TESTER R F.Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starch[J].Food Hydrocolloids,2006,20(5):567-576
[9]YUE W,CHEN Z,LI X,et al.Effect of tea polyphenols on the retrogradation of rice starch[J].Food Research International,2009,42(2):221-225
[10]KARIM A A,NORZIAH M H,SEOW C C.Methods for the study of starch retrogradation[J].Food Chemistry,2000,71(1):9-36
[11]张雅媛,洪雁,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362ZHANG Y Y,HONG Y,GU Z B,et al.Rheological and gel properties of corn starch-xanthan mixed systems[J].Transactions of the CSAE,2011,27(7):357-362
[12]RUSSELL P L.The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry[J].Journal of Cereal Science,1987,6(2):147-158.