红薯/玉米淀粉共混物糊、流变及热力学性质研究
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摘要
以不同质量比(0100,2575,5050,7525,1000)的红薯/玉米淀粉混合物为原料,用不同试验方法研究其糊化及流变学特征。布拉班德糊化结果表明:玉米淀粉成糊温度(77.7℃)高于红薯淀粉(73.2℃),红薯淀粉峰值黏度(513BU)大于玉米淀粉(281BU),混合淀粉的崩解值及回生值介于单一种类淀粉之间;动态频率扫描结果表明:玉米淀粉的储能模量约是红薯淀粉的4倍,混合淀粉的模量介于单一品种淀粉之间,均为弱凝胶;稳态流变曲线表明:被测样品符合Herschel-Bulkley模型,均为非牛顿型流体,相较于单一淀粉,红薯/玉米淀粉混合物触变性假塑性更强。剪切结构恢复力结果表明:红薯/玉米混合物淀粉凝胶抗剪切能力低于玉米淀粉。差示扫描量热(Differential scanning calorimetry,DSC)测定结果表明:玉米淀粉具有较高的热焓值,红薯/玉米混合淀粉热焓值降低。
This research studied the characteristics of paste,rheology and gelatinization of sweet potato/maize starch mixtures in different proportions(0100;2575;5050;7525;1000).The pasting results showed that the pasting temperature of corn starch(77.7℃)was higher than that of sweet potato starch(73.2 ℃),and the peak viscosity of sweet potato starch(513 BU)was greater than that of corn starch(281 BU);The breakdown and setback were in between two kinds of starch.The dynamic frequency scanning tests showed that the elastic modulus of corn starch was about four times as that of sweet potato starch,and the modulus of mixed starch was between that of a single variety.The steady-state rheological curve showed that all the tested samples conformed to the Herschel-Bulkley model and were non-newtonian fluids with shear dilute behavior;Comparing with single starch,thixotropy and pseudoplastic of sweet potato/corn starch mixture increased;The anti-shear ability of starch gel of sweet potato/maize mixture was lower than that of corn starch.Results of differential scanning calorimetry(DSC)indicated that corn starch had higher gelatinization temperature and enthalpy value than the others.
This research studied the characteristics of paste,rheology and gelatinization of sweet potato/maize starch mixtures in different proportions(0100;2575;5050;7525;1000).The pasting results showed that the pasting temperature of corn starch(77.7℃)was higher than that of sweet potato starch(73.2 ℃),and the peak viscosity of sweet potato starch(513 BU)was greater than that of corn starch(281 BU);The breakdown and setback were in between two kinds of starch.The dynamic frequency scanning tests showed that the elastic modulus of corn starch was about four times as that of sweet potato starch,and the modulus of mixed starch was between that of a single variety.The steady-state rheological curve showed that all the tested samples conformed to the Herschel-Bulkley model and were non-newtonian fluids with shear dilute behavior;Comparing with single starch,thixotropy and pseudoplastic of sweet potato/corn starch mixture increased;The anti-shear ability of starch gel of sweet potato/maize mixture was lower than that of corn starch.Results of differential scanning calorimetry(DSC)indicated that corn starch had higher gelatinization temperature and enthalpy value than the others.
引文
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[2]ZHANG Ya-yuan,HONG Yan,GU Zheng-biao,et al.Pasting and Rheological Properties of Potato Starch and Maize Starch Mixtures[J].Starch/Strake,2010,63(1):11-16.
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[4]PUNCHA-ARNON S,PATHIPANAWAT W,PUTTAN-LEK C,et al.Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends[J].Food Research International,2008,41(5):552-561.
[5]WATERSCHOOT J,GOMAND S V,DELCOUR J A,et al.Direct evidence for the non-additive gelatinization in binary starch blends:A case study on potato starch mixed with rice or maize starches[J].Food Hydrocolloids,2015,50:137-144.
[6]张雅媛,洪雅,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性[J].农业工程学报,2011,27(9):357-362.
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[8]张帆,周守标,李宁,等.亲水胶体对石蒜淀粉糊特性的影响[J].食品科学,2018,39(4):37-42.
[9]ZHANG Xiao-yu,TONG Qun-yi,ZHU Wen-xue.Pasting,rheological properties and gelatinization kinetics starch with sucrose or glucose[J]Journal of Food Engineering,2013,114:255-261.
[10]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.
[11]侯蕾,韩小贤,郑学玲,等.不同淀粉理化性质的比较研究[J].河南工业大学学报:自然科学版,2014,35(1):51-54.
[12]PTASZEK A,BERSKI W,PTASZEK P,et al.Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels[J].Carbohydrate polymers,2009,76(4):567-577.
[13]BANCHATHANAKIJ R,SUPHANTHARIKA M.Effect of differentβ-glucans on gelatinization and retrogradation of rice starch[J].Food Chemistry,2009,114:5-14.
[14]唐敏敏,洪雁,顾正彪,等.黄原胶对绿豆淀粉糊化和流变特性的影响[J].食品科学,2013,34(21):42-46.
[15]刘敏,赵欣,阚建全,等.黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J].食品科学,2018,39(6):45-50.
[16]LI J Y,YEH A I.Relationships between thermal,rheological characteristics and swelling power for various starches[J].Journal of Food Engineering,2001,50(3):141-148.
[17]SINGH N.Morphological,thermal and rheological properties of starches from different botanical sources[J].Food Chemistry,2003,81(2):219-231.
[18]ELIASSON A C.Viscoelastic behaviour during the gelatinization of starch I:Comparison of wheat,maize,potato and waxy-barley starches[J].Journal of Texture Studies,1986,17(3):253-265.
[19]PIYADA Achayuthakan,MANOP Suphantharika.Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum[J].Carbohydrate Polymers,2007,71(1):9-17.
[20]SCHIRMER M,JEKLE M,BECKER T.Starch gelatinization and its complexity for analysis[J].Starch-Strke,2015,67(1/2):30-41.
[21]MOLINA M,LEIVA A,BOUCHON P.Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry[J].Food and Bioproducts Processing,2016,100:488-495.
[22]YU Zhen,WANG Yu-sheng,CHEN Hai-hua,et al.Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches[J].Cereal Chemistry,2018,95(3):445-455.
[23]KRUEGER B R,KNUTSON C A,INGLETT G E,et al.A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch[J].Journal of Food Science,1987,52(3):715-718.
[24]SANDHU K S,SINGH N.Some properties of corn starches II:Physicochemical,gelatinization,retrogradation,pasting and gel textural properties[J].Food Chemistry,2007,101(4):1 499-1 507.
[25]KOHYAMA K,NISHINARI K.Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch[J].Journal of Agricultural and Food Chemistry,1991,39(8):1 406-1 410.
[2]ZHANG Ya-yuan,HONG Yan,GU Zheng-biao,et al.Pasting and Rheological Properties of Potato Starch and Maize Starch Mixtures[J].Starch/Strake,2010,63(1):11-16.
[3]OBANNI M,BEMILLER J N.Properties of some starch blends[J].Cereal Chemistry,1997,74(4):431-436.
[4]PUNCHA-ARNON S,PATHIPANAWAT W,PUTTAN-LEK C,et al.Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends[J].Food Research International,2008,41(5):552-561.
[5]WATERSCHOOT J,GOMAND S V,DELCOUR J A,et al.Direct evidence for the non-additive gelatinization in binary starch blends:A case study on potato starch mixed with rice or maize starches[J].Food Hydrocolloids,2015,50:137-144.
[6]张雅媛,洪雅,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性[J].农业工程学报,2011,27(9):357-362.
[7]MEZGER T G.The rheology handbook:for users of rotational and oscillatory rheometers[M].Hannover:Vincentz Network GmbH&Co KQ,2006:55-68.
[8]张帆,周守标,李宁,等.亲水胶体对石蒜淀粉糊特性的影响[J].食品科学,2018,39(4):37-42.
[9]ZHANG Xiao-yu,TONG Qun-yi,ZHU Wen-xue.Pasting,rheological properties and gelatinization kinetics starch with sucrose or glucose[J]Journal of Food Engineering,2013,114:255-261.
[10]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.
[11]侯蕾,韩小贤,郑学玲,等.不同淀粉理化性质的比较研究[J].河南工业大学学报:自然科学版,2014,35(1):51-54.
[12]PTASZEK A,BERSKI W,PTASZEK P,et al.Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels[J].Carbohydrate polymers,2009,76(4):567-577.
[13]BANCHATHANAKIJ R,SUPHANTHARIKA M.Effect of differentβ-glucans on gelatinization and retrogradation of rice starch[J].Food Chemistry,2009,114:5-14.
[14]唐敏敏,洪雁,顾正彪,等.黄原胶对绿豆淀粉糊化和流变特性的影响[J].食品科学,2013,34(21):42-46.
[15]刘敏,赵欣,阚建全,等.黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J].食品科学,2018,39(6):45-50.
[16]LI J Y,YEH A I.Relationships between thermal,rheological characteristics and swelling power for various starches[J].Journal of Food Engineering,2001,50(3):141-148.
[17]SINGH N.Morphological,thermal and rheological properties of starches from different botanical sources[J].Food Chemistry,2003,81(2):219-231.
[18]ELIASSON A C.Viscoelastic behaviour during the gelatinization of starch I:Comparison of wheat,maize,potato and waxy-barley starches[J].Journal of Texture Studies,1986,17(3):253-265.
[19]PIYADA Achayuthakan,MANOP Suphantharika.Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum[J].Carbohydrate Polymers,2007,71(1):9-17.
[20]SCHIRMER M,JEKLE M,BECKER T.Starch gelatinization and its complexity for analysis[J].Starch-Strke,2015,67(1/2):30-41.
[21]MOLINA M,LEIVA A,BOUCHON P.Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry[J].Food and Bioproducts Processing,2016,100:488-495.
[22]YU Zhen,WANG Yu-sheng,CHEN Hai-hua,et al.Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches[J].Cereal Chemistry,2018,95(3):445-455.
[23]KRUEGER B R,KNUTSON C A,INGLETT G E,et al.A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch[J].Journal of Food Science,1987,52(3):715-718.
[24]SANDHU K S,SINGH N.Some properties of corn starches II:Physicochemical,gelatinization,retrogradation,pasting and gel textural properties[J].Food Chemistry,2007,101(4):1 499-1 507.
[25]KOHYAMA K,NISHINARI K.Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch[J].Journal of Agricultural and Food Chemistry,1991,39(8):1 406-1 410.