黄原胶对燕麦淀粉凝胶特性的影响
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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.
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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[12]李银,李侠,张春晖,等.利用低场核磁共振技术测定肌原纤维蛋白凝胶的保水性及其水分含量[J].现代食品科技,2013,(11):2777-2781.
[13]戴巧玲,张如,李琳琳,等.燕麦β-葡聚糖冷冻凝胶的低场核磁和黏弹性研究[J].中国食品学报,2017,(01):47-54.
[14]李欣,苏珊珊,马俪珍,等.利用LF-NMR研究牛肉粒微波干燥过程中水分迁移和分布变化[J].食品科技,2013,38(01):145-149.
[2]高昆,孙洪斌,肖梦兰,等.莜麦食品的研制和开发[J].粮油食品科技,1990,(03):25-26.
[3]刘凤杰.燕麦淀粉物化特性及燕麦粉中风味成分的研究[D].南昌:南昌大学,2016.
[4]李新华,孙欢龙,王雪,等.压热法制备燕麦抗性淀粉的工艺研究[J].食品工业科技,2009,(05):229-231.
[5]张晓斌.燕麦蛋白和淀粉的提取纯化工艺研究[J].粮油食品科技,2011,(05):12-14.
[6]张杰,何义萍,韩小贤,等.脱脂对燕麦淀粉理化性质影响研究[J].中国粮油学报,2013,(03):17-22.
[7]何义萍,韩小贤,赵亚娟,等.碱法和超声辅助酶法分离燕麦淀粉的比较研究[J].食品与机械,2011,(06):95-97.
[8]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,(01):47-52.
[9]石点,温演庆,吴孟茹,等.黄原胶对玉米淀粉的共混改性[J].产业用纺织品,2012,(02):28-31.
[10]王充,张国权,罗勤贵,等.淀粉凝胶储藏过程中消化和质构特性的变化[J].中国粮油学报,2012,(04):32-37.
[11]魏玉翠.米粉品质改良研究[D].长沙:长沙理工大学,2011.
[12]李银,李侠,张春晖,等.利用低场核磁共振技术测定肌原纤维蛋白凝胶的保水性及其水分含量[J].现代食品科技,2013,(11):2777-2781.
[13]戴巧玲,张如,李琳琳,等.燕麦β-葡聚糖冷冻凝胶的低场核磁和黏弹性研究[J].中国食品学报,2017,(01):47-54.
[14]李欣,苏珊珊,马俪珍,等.利用LF-NMR研究牛肉粒微波干燥过程中水分迁移和分布变化[J].食品科技,2013,38(01):145-149.