不同盐离子对豌豆淀粉/低酯果胶复配体系理化特性的影响
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摘要
以豌豆淀粉(pea starch, PS)和低酯果胶(low methoxyl pectin, LMP)为原料,将二者按质量比8.5∶1.5混合后形成豌豆淀粉/低酯果胶(PS/LMP)复配体系,考察在不同浓度(0.1、0.5、1.0 mol/L)及不同种类(NaCl、CaCl_2、KCl)的盐离子作用下,复配体系流变、质构、糊化等理化特性的变化情况。结果表明,3种盐离子均提高了复配体系的抗剪切性能,但未改变复配体系的非牛顿流体特征,复配体系的稠度系数K随盐浓度增大而增大,流体指数n变化较小。盐离子能降低复配体系的弹性性能,提高体系的黏性比例。K~+能显著增强复配体系的硬度,而Ca~(2+)对复配体系的黏着性与咀嚼性的影响较大。盐离子会影响复配体系的糊化特性,其中Ca~(2+)的影响最为显著,复配体系的峰值黏度和糊化温度在Ca~(2+)存在时大幅增加,崩解值也随之增加,而回生值则呈下降趋势。观察淀粉颗粒结构发现,盐离子抑制淀粉吸水膨胀,对淀粉起到一定的保护作用,而这种作用以二价离子更为显著。说明盐离子对PS/LMP复配体系的流变、质构、糊化等理化特性有较大影响,其影响程度总体表现为Ca~(2+)>K~+>Na~+。
Pea starch(PS) and low methoxyl pectin(LMP) were used as raw materials to form a composite system, and the mass ratio of PS to LMP was 8.5∶1.5. Effects of different concentrations(0.1, 0.5, 1.0 mol/L) and different salt ions(NaCl, CaCl_2, KCl) on the changes in rheology, texture, gelatinization properties and other physiochemical properties of the composite system were investigated. The results showed that all three salt irons increased the shear resistance of the system. However, the characteristics of non-Newtonian fluid of the system did not change. The consistency coefficient(K) of the composite system increased with increasing salt, while the fluid index(n) hardly changed. Salt ions could reduce the elastic properties and increase the viscosity ratio of the system. K~+ could significantly increase the hardness of the system, and Ca~(2+) had greater influences on the adhesiveness and chewiness of the system. Salt ions had effects on gelatinization properties of the system, and Ca~(2+) had the most significant impacts, because the peak viscosity and gelatinization temperature of the system increased significantly in the presence of Ca~(2+). The disintegration value of the system also increased, but the retrograde value showed a downward trend. The structures of starch granules showed that salt ions, especially bivalent ions, could inhibit starch swelling and therefore protect the starch. This study indicated that salt ions had great influences on the rheological, textural, gelatinization and other physiochemical properties of PS/LMP complex system in such an order: Ca~(2+)>K~+>Na~+.
Pea starch(PS) and low methoxyl pectin(LMP) were used as raw materials to form a composite system, and the mass ratio of PS to LMP was 8.5∶1.5. Effects of different concentrations(0.1, 0.5, 1.0 mol/L) and different salt ions(NaCl, CaCl_2, KCl) on the changes in rheology, texture, gelatinization properties and other physiochemical properties of the composite system were investigated. The results showed that all three salt irons increased the shear resistance of the system. However, the characteristics of non-Newtonian fluid of the system did not change. The consistency coefficient(K) of the composite system increased with increasing salt, while the fluid index(n) hardly changed. Salt ions could reduce the elastic properties and increase the viscosity ratio of the system. K~+ could significantly increase the hardness of the system, and Ca~(2+) had greater influences on the adhesiveness and chewiness of the system. Salt ions had effects on gelatinization properties of the system, and Ca~(2+) had the most significant impacts, because the peak viscosity and gelatinization temperature of the system increased significantly in the presence of Ca~(2+). The disintegration value of the system also increased, but the retrograde value showed a downward trend. The structures of starch granules showed that salt ions, especially bivalent ions, could inhibit starch swelling and therefore protect the starch. This study indicated that salt ions had great influences on the rheological, textural, gelatinization and other physiochemical properties of PS/LMP complex system in such an order: Ca~(2+)>K~+>Na~+.
引文
[1] 白洁,彭义交,李玉美,等.铝盐对豌豆淀粉凝胶理化性质的影响研究[J].中国酿造,2016,35(6):146-149.
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[9] HONG Yan,ZHU Ling,GU Zhengbiao.Effects of sugar,salt and acid on tapioca starch and tapioca starch-xanthan gum combinations[J].Starch-Starke,2014,66(5-6):436-443.
[10] 陈瑞云.不同结构果胶对大米淀粉理化性质的影响[D].南昌:南昌大学,2017.
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[13] 周虹先.盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学,2014.
[14] 董贝贝.八种淀粉糊化和流变特性及其与凝胶特性的关系[D].西安:陕西科技大学,2017.
[15] CHOI W S,PATEL D,HAN J H.Effects of pH and salts on physical and mechanical properties of pea starch films[J].Journal of Food Science,2016,81(7):1 716-1 725.
[16] 封红梅.柑橘果胶的提取及其流变性质研究[D].南昌:南昌大学,2011.
[17] 吴银琴.不同直链淀粉含量的甘薯淀粉及其与瓜尔胶复配体系性质的研究[D].无锡:江南大学,2014.
[18] YUVARET V,PIYADA A,MANOP S.Gelatinization and rheological properties of rice starch/xanthan mixtures:effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.
[19] KONDAKCI T,ANG A M Y,ZHOU W B.Impact of sodium alginate and xanthan gum on the quality of steamed bread made from frozen dough[J].Cereal Chemistry.2015,92(3):236-245.
[20] CHEN Haiming,FU Xiong,LUO Zhigang.Effect of gum arabic on freeze-thaw stability,pasting and rheological properties of tapioca starch and its derivatives[J].Food Hydrocolloids,2015,51:355-360.
[21] 王琨.向日葵盘果胶的提取与性质研究及其在有炸薯条中的应用[D].无锡:江南大学,2013.
[22] YOO S H,LEE B H,SAVARY B J,et al.Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts[J].Food Hydrocolloids,2009,23(7):1 926-1 929.
[23] HAN Wanyou,MENG Yonghong,HU Chingyuan,et al.Mathematical model of Ca2+ concentration,pH,pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin[J].Food Hydrocolloids,2017,66:37-48.
[24] MATALANIS A M,CAMPANELLA O H,HAMAKER B R.Storage retrogradation behavior of sorghum,maize and rice starch pastes related to amylopectin fine structure[J].Journal of Cereal Science,2009,50(1):74-81.
[25] 郭晓娟,刘成梅,吴建永,等.亲水胶体对淀粉理化性质影响的研究进展[J].食品工业科技,2016,37(6):367-371.
[26] 汪海峰.低酯果胶的凝胶质构性能研究[J].食品科学,2005,27(12):123-129.
[27] SRICHUWONG S,ISONO N,JIANG H X,et al.Freeze-thaw stability of starches from different botanical sources:correlation with structural features[J].Carbohydrate Polymers,2012,87(2):1 275-1 279.
[28] 张旭东,薛吉全,刘林三,等.盐对不同直链含量玉米淀粉理化特性及流变学特性的影响[J].中国粮油学报,2016,31(11):26-31.
[2] 张燕鹏,庄坤,丁文平,等.豌豆淀粉与马铃薯淀粉、玉米淀粉理化性质比较[J].食品工业科技,2016,36(4):183-186.
[3] SUN Qingjie,SUN Cuixia,LIU Xiong.Functional and pasting properties of pea starch and peanut protein isolate blends[J].Carbohydrate Polymers.2014,101(30):1 134-1 139.
[4] 徐贵静.马铃薯淀粉与亲水性胶体复配体系互作研究[D].兰州:甘肃农业大学,2014.
[5] 蔡冉旭.马铃薯淀粉与亲水性胶体复配体系性质及相互作用的研究[D].无锡:江南大学,2012.
[6] HEYMAN B,VOS W H D,MEEREN P V D,et al.Gums tuning the rheological properties of modified maize starch pastes:differences between guar and xanthan[J].Food Hydrocolloids,2014,39(2):85-94.
[7] 朱玲,张雅媛,洪雁,等.木薯淀粉-黄原胶复配体系中淀粉糊化机理[J].食品科学,2011,32(3):81-85.
[8] SAMUTSRI W,SUPHANTHARIKA M.Effect of salts on pasting,thermal,and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids[J].Carbohydrate Polymers,2012,87(2):1 559-1 568.
[9] HONG Yan,ZHU Ling,GU Zhengbiao.Effects of sugar,salt and acid on tapioca starch and tapioca starch-xanthan gum combinations[J].Starch-Starke,2014,66(5-6):436-443.
[10] 陈瑞云.不同结构果胶对大米淀粉理化性质的影响[D].南昌:南昌大学,2017.
[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):47-51.
[12] 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):357-362.
[13] 周虹先.盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学,2014.
[14] 董贝贝.八种淀粉糊化和流变特性及其与凝胶特性的关系[D].西安:陕西科技大学,2017.
[15] CHOI W S,PATEL D,HAN J H.Effects of pH and salts on physical and mechanical properties of pea starch films[J].Journal of Food Science,2016,81(7):1 716-1 725.
[16] 封红梅.柑橘果胶的提取及其流变性质研究[D].南昌:南昌大学,2011.
[17] 吴银琴.不同直链淀粉含量的甘薯淀粉及其与瓜尔胶复配体系性质的研究[D].无锡:江南大学,2014.
[18] YUVARET V,PIYADA A,MANOP S.Gelatinization and rheological properties of rice starch/xanthan mixtures:effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.
[19] KONDAKCI T,ANG A M Y,ZHOU W B.Impact of sodium alginate and xanthan gum on the quality of steamed bread made from frozen dough[J].Cereal Chemistry.2015,92(3):236-245.
[20] CHEN Haiming,FU Xiong,LUO Zhigang.Effect of gum arabic on freeze-thaw stability,pasting and rheological properties of tapioca starch and its derivatives[J].Food Hydrocolloids,2015,51:355-360.
[21] 王琨.向日葵盘果胶的提取与性质研究及其在有炸薯条中的应用[D].无锡:江南大学,2013.
[22] YOO S H,LEE B H,SAVARY B J,et al.Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts[J].Food Hydrocolloids,2009,23(7):1 926-1 929.
[23] HAN Wanyou,MENG Yonghong,HU Chingyuan,et al.Mathematical model of Ca2+ concentration,pH,pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin[J].Food Hydrocolloids,2017,66:37-48.
[24] MATALANIS A M,CAMPANELLA O H,HAMAKER B R.Storage retrogradation behavior of sorghum,maize and rice starch pastes related to amylopectin fine structure[J].Journal of Cereal Science,2009,50(1):74-81.
[25] 郭晓娟,刘成梅,吴建永,等.亲水胶体对淀粉理化性质影响的研究进展[J].食品工业科技,2016,37(6):367-371.
[26] 汪海峰.低酯果胶的凝胶质构性能研究[J].食品科学,2005,27(12):123-129.
[27] SRICHUWONG S,ISONO N,JIANG H X,et al.Freeze-thaw stability of starches from different botanical sources:correlation with structural features[J].Carbohydrate Polymers,2012,87(2):1 275-1 279.
[28] 张旭东,薛吉全,刘林三,等.盐对不同直链含量玉米淀粉理化特性及流变学特性的影响[J].中国粮油学报,2016,31(11):26-31.