海藻酸钠胶凝与大米淀粉糊化共存体系的构建
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摘要
为探究浓缩诱导型海藻酸钠凝胶对大米淀粉糊化与回生特性的影响,主要用流变学方法确定浓缩诱导型海藻酸钠-钙离子凝胶的制备条件和淀粉的添加量,从而构建出海藻酸钠胶凝与淀粉糊化共存体系。结果表明:海藻酸钠溶液质量浓度为1 g/100 mL,钙离子溶液浓度为3 mmol/L时,热处理引起的水分蒸发作用使海藻酸钠-钙离子体系由初始的溶液状态(储存模量(G’)<损耗模量(G"))转变成最终的凝胶状态(G’>G"),胶凝临界点的钙离子浓度为5.1 mmol/L。当淀粉质量浓度在4～6 g/100 mL之间时,淀粉与海藻酸钠-钙离子混合体系不仅由水分蒸发前的溶液状态(δ>45°)转变为水分蒸发30 min后的似固态(δ<45°),并且具有良好的制备操作性。在以上配比条件下制备的淀粉与海藻酸钠-钙离子样品体系经过水分蒸发作用后在扫描电子显微镜下呈现紧密连结成片的网状结构,并且G’值上升、n值下降,证明按照上述浓度配制的体系能在水分蒸发过程中形成海藻酸钠胶凝与淀粉糊化共存体系。
In order to investigate the effect of concentration-induced sodium alginate gel on the gelatinization and retrogradation of rice starch, a system combining sodium alginate gelation and starch gelatinization was established by determining the preparation conditions of concentration-induced sodium alginate-Ca2+ gel and the addition of starch using rheological methods. Water evaporation during heating triggered the transformation of sodium alginate(1 g/100 mL)-Ca2+(3 mmol/L) system(storage modulus G' < loss modulus G") from a solution to a gel(G' > G") and the critical concentration of Ca2+ for gelling was 5.1 mmol/L. Sodium alginate-Ca2+ system containing 4–6 g/100 mL starch was converted from a liquid state(δ > 45°) to a solid-like state(δ < 45°) after water evaporation for 30 minutes with good preparation operability,which showed a closely linked network structure as seen under scanning electron microscope, accompanied by an increased G'and a decreased flow index. These results confirmed that the alginate-Ca2+-starch system prepared under the above conditions could allow simultaneous sodium alginate gelation and starch gelatinization.
In order to investigate the effect of concentration-induced sodium alginate gel on the gelatinization and retrogradation of rice starch, a system combining sodium alginate gelation and starch gelatinization was established by determining the preparation conditions of concentration-induced sodium alginate-Ca2+ gel and the addition of starch using rheological methods. Water evaporation during heating triggered the transformation of sodium alginate(1 g/100 mL)-Ca2+(3 mmol/L) system(storage modulus G' < loss modulus G") from a solution to a gel(G' > G") and the critical concentration of Ca2+ for gelling was 5.1 mmol/L. Sodium alginate-Ca2+ system containing 4–6 g/100 mL starch was converted from a liquid state(δ > 45°) to a solid-like state(δ < 45°) after water evaporation for 30 minutes with good preparation operability,which showed a closely linked network structure as seen under scanning electron microscope, accompanied by an increased G'and a decreased flow index. These results confirmed that the alginate-Ca2+-starch system prepared under the above conditions could allow simultaneous sodium alginate gelation and starch gelatinization.
引文
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[2]WHISTLERRL,BEMILLERJN,PASCHALLEF.Starch:chemistry and technology[M]. Academic Press, 2009. DOI:10.1016/j.carbpol.2014.09.006.
[3]田耀旗.淀粉回生及其控制研究[D].无锡:江南大学, 2011.
[4]SLADEL,LEVINEH.Industrialpolysaccharides:theimpactofbiotechnology and advanced methodologies[M]. New York:Gordonand Breach Science Publishers, 1987:387-430.
[5]ATWELL W A, HOOD L F, LINEBACK D R, et al. The terminologyand methodology associated with basic starch phenomena[J]. CerealFoods World, 1988, 33(3):306-311.
[6]张雅媛.玉米淀粉与亲水性胶体协效性和作用机理的研究[D].无锡:江南大学, 2012.
[7]ALAMRIMS,MOHAMED A A,HUSSAINS.Effectofokragumonthepasting,thermal,andviscouspropertiesofriceandsorghum starches[J]. Carbohydrate Polymers, 2012, 89(1):199-207.DOI:10.1016/j.foodhyd.2012.10.026.
[8]CHANTARO P, PONGSAWATMANIT R, NISHINARI K. Effect ofheating-cooling on rheological properties of tapioca starch paste withand without xanthan gum[J]. Food Hydrocolloids, 2013, 31(2):183-194. DOI:10.1016/j.carbpol.2012.02.071.
[9]唐敏敏,洪雁,顾正彪,等.黄原胶对大米淀粉长期回生的影响[J].食品与生物技术学报, 2013(7):692-697. DOI:10.3969/j.issn.1673-1689.2013.07.004.
[10]CHAROENREINS, TATIRATO,RENGSUTTHIK,etal.Effectofkonjacglucomannanonsyneresis,texturalpropertiesandthemicrostructure of frozen rice starch gels[J]. Carbohydrate Polymers,2011, 83(1):291-296. DOI:10.1016/j.carbpol.2010.07.056.
[11]柳艳梅,左小博,房升,等.亲水性胶体对大米淀粉流变与回生性的影响[J].食品科学, 2017, 38(1):47-52. DOI:10.7506/spkx1002-6630-201701008.
[12]FARBOMG,URGEGHEPP,FIORIS,etal. Adsorptionofochratoxin A from grape juice by yeast cells immobilised in calciumalginate beads[J]. International Journal of Food Microbiology, 2016,217:29-34. DOI:10.1016/j.ijfoodmicro.2015.10.012.
[13]LI J, KIM S Y, CHEN X, et al. Calcium-alginate beads loaded withgallicacid:preparationandcharacterization[J].LWT-FoodScienceand Technology, 2016, 68:667-673. DOI:10.1016/j.lwt.2016.01.012.
[14]王孝华.海藻酸钠的提取及应用研究[D].重庆:重庆大学, 2004.
[15]GRANT G T, MORRIS E R, REES D A, et al. Biological interactionsbetweenpolysaccharidesanddivalentcations:theegg-boxmodel[J].FebsLetters,1973,32(1):195-198.DOI:10.1016/0014-5793(73)80770-7.
[16]鲁冬雪,徐倩倩,王稳航.海藻酸钠凝胶机制及其在食品中的应用研究进展[J].中国食物与营养, 2014, 20(10):43-46. DOI:10.3969/j.issn.1006-9577.2014.10.011.
[17]李欣,陈立仁.不同粘度的海藻酸钠制备海藻酸钙凝胶粒子研究[J].云南大学学报(自然科学版), 2010(2):217-220.
[18]ROYI,GUPTAMN.Hydrolysisofstarchbyamixtureofglucoamylaseandpullulanaseentrappedindividuallyincalciumalginate beads[J]. Enzyme and Microbial Technology, 2004, 34(1):26-32. DOI:10.1016/j.enzmictec.2003.07.001.
[19]汪龙飞,沈群.海藻酸钠凝胶包埋乳酸乳球菌沉淀绿豆淀粉的研究[J].食品科学,2007,28(1):147-150.DOI:10.3321/j.issn:1002-6630.2007.01.033.
[20]LU F, LIU D H, YE X Q, et al. Alginate-calcium coating incorporatingnisinandEDTAmaintainsthequalityoffreshnorthernsnakehead(Channa argus)fillets stored at 4 degrees C[J]. Journal of the ScienceofFoodand Agriculture,2009,89(5):848-854.DOI:10.1002/jsfa.3523.
[21]KIM H S, BEMILLER J N. Effects of hydrocolloids on the pasting andpaste properties of commercial pea starch[J]. Carbohydrate Polymers,2012, 88(4):1164-1171. DOI:10.1016/j.carbpol.2012.01.060.
[22]赵阳,徐澎聪,陈海华,等.海藻酸钠对不同直链淀粉含量的玉米淀粉物化性质的影响[J].现代食品科技,2014(7):103-109.DOI:10.13982/j.mfst.1673-9078.2014.07.028.
[23]SAMUTSRI W,SUPHANTHARIKAM.Effectofsaltsonpasting,thermal, and rheological properties of rice starch in the presence ofnon-ionic and ionic hydrocolloids[J]. Carbohydrate Polymers, 2012,87(2):1559-1568. DOI:10.1016/j.carbpol.2011.09.055
[24]王雨生,徐澎聪,陈海华. NaCl和CaCl2对海藻酸钠-普通玉米淀粉复合体系理化性质的影响[J].青岛农业大学学报(自然科学版), 2017,34(1):34-39. DOI:10.3969/J.ISSN.1674-148X.2017.01.008.
[25]YANG Y, CAMPANELLA O H, HAMAKER B R, et al. Rheologicalinvestigation of alginate chain interactions induced by concentratingcalciumcations[J].FoodHydrocolloids,2013,30(1):26-32.DOI:10.1016/j.foodhyd.2012.04.006.
[26]国家质量监督检验检疫总局.大米直链淀粉含量的测定:GB/T15683—2008[S].北京:中国标准出版社, 2008.
[27]国家卫生和计划生育委员会.食品中水分的测定:GB5009.3—2016[S].北京:中国标准出版社, 2016.
[28]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品中脂肪的测定:GB 5009.6—2016[S].北京:中国标准出版社, 2016.
[29]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品中蛋白质的测定:GB 5009.5—2016[S].北京:中国标准出版社, 2016.
[30]OHJH,KIMMJ, YOOB.Dynamicrheologicalpropertiesofriceflour-starchblends[J].Starch-Starke,2010,62(6):321-325.DOI:10.1002/star.200900217.
[31]杨英.浓缩诱导含钙离子的海藻酸钠与高酯果胶体系胶凝及其应用的研究[D].无锡:江南大学, 2012.