摘要
为改善燕麦淀粉加工品质,提升产品质量,采用快速黏度分析仪、质构仪、低场核磁、红外光谱和扫描电镜(SEM)研究了黄原胶对燕麦淀粉凝胶特性的影响。结果表明:黄原胶的添加延缓了燕麦淀粉的糊化,增强了燕麦淀粉的热加工性能,降低了燕麦淀粉的最终黏度,延缓了燕麦淀粉的老化回生;黄原胶的质量分数与凝胶硬度、胶着性呈显著负相关,随着黄原胶质量分数的增加,凝胶硬度和胶着性呈下降趋势,添加黄原胶使混合体系凝胶的水分运动性降低,表现为结合水和半结合水含量增加,自由水含量降低;凝胶化过程中,黄原胶与燕麦淀粉未发生化学反应,且黄原胶的添加增加了凝胶回生样品中的无序结构;黄原胶改善了燕麦淀粉凝胶网络结构,孔洞分布均匀而且孔隙率增大。
The effect of xanthan gum on the properties of oat starch gel was studied in order to improve the characteristic and quality of oat starch. RVA, texture analyzer, low field nuclear magnetic, infrared spectroscopy and scanning electron microscope(SEM) analysis results showed that xanthan gum delayed the oat starch gelatinization, enhanced the oat starch hot working performance, reduced the oat starch viscosity eventually, delayed the ageing of the oat starch retrogradation. The concentration of xanthan gum was negatively correlated with gel hardness and adhesion. With the increase of xanthan gum concentration, gel hardness and adhesion showed a decreasing trend by adding xanthan gum to make the water of the mixed system gel. The content of the free water decreased with the decrease of the sub-kinematics and the content of the combined water and the semi-combined water. There was no chemical reaction between xanthan gum and oat starch, and the addition of xanthan gum increased the disordered structure in starch gel. Xanthan gum improved the network structure of oat starch gel, the pore distribution was uniform and the porosity increased.
引文
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