玉米淀粉与食用胶共混体系理化性质的研究
|
摘要
本文以玉米淀粉和食用胶(卡拉胶、果胶)为研究对象,探讨了不同配比的共混体系透光度、凝沉性、凝胶特性以及流变学等指标的变化。结果显示,随着食用胶加入量的增加,混合体系的透光度逐渐下降,当玉米淀粉和食用胶复配比例为9.5∶0.5 g/g时透光度最好,透光度分别为0.356(卡拉胶)、0.679(果胶)。混合体系静置相同时间时,随着食用胶比例的增多,混合体系的凝沉性呈现逐渐增强的趋势。静态流变学实验显示,混合体系的表观粘度随着剪切速率的增加而逐渐减小,直至趋于平稳;动态流变学结果表明,混合体系的粘弹性随着食用胶比例的增加而增加。
In this paper,corn starch and edible glue( carrageenan and pectin) were used as the research objects to discuss changes of blend system transparency,retrogradation,gel property and rheology with different proportions. The experiment showed that with the increase of edible addition,blend system transparency was gradually reduced.When the mixed proportion between corn starch and edible glue was 9.5 ∶ 0.5 g/g,the transparency was the best. Their transparency respectively reached0.356( carrageenan) and 0.679( pectin). When the blend system had the same stewing time,with the increase of edible glue proportion,retrogradation of the blend system was present in the gradually enhanced tendency. The static rheology experiment showed that apparent viscosity of the blend system was reduced with the increase of shearing rate until it tended to be stable.The dynamic rheology results indicated that viscoelasticity of the blend system was increased with the increase of edible glue ratio.
In this paper,corn starch and edible glue( carrageenan and pectin) were used as the research objects to discuss changes of blend system transparency,retrogradation,gel property and rheology with different proportions. The experiment showed that with the increase of edible addition,blend system transparency was gradually reduced.When the mixed proportion between corn starch and edible glue was 9.5 ∶ 0.5 g/g,the transparency was the best. Their transparency respectively reached0.356( carrageenan) and 0.679( pectin). When the blend system had the same stewing time,with the increase of edible glue proportion,retrogradation of the blend system was present in the gradually enhanced tendency. The static rheology experiment showed that apparent viscosity of the blend system was reduced with the increase of shearing rate until it tended to be stable.The dynamic rheology results indicated that viscoelasticity of the blend system was increased with the increase of edible glue ratio.
引文
[1]黄强,王婵,罗发兴,等.玉米淀粉的热力学性质与消化性[J].华南理工大学学报:自然科学版,2011,39(9):7-11.
[2]Kim C,Yoo B.Rheological properties of rice starch-xanthan gum mixtures[J]. Journal of Food Engineering,2006,75(1):120-128.
[3]Kunz C E,Robinson W B.Hydrophillic colloids in fruit pie fillings[J].Food Technol,1962,16(1):100-102.
[4]Sudhakar V,Singhal R S,Kulkami P R. Starch-gum interactions formulation and functionality using amaranth/corn starch and CNC[J].Starch-Starke,1992,44(1):369-374.
[5]张雅媛,顾正彪,洪雁,等.淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J].食品与生物技术学报,2012,31(8):820-825.
[6]刘星星,叶晓汀,姚天鸣,等.亲水胶体对淀粉理化性质影响的研究进展[J].粮油食品科技,2015,23(2):22-25.
[7]苏晓芳,刘匀昀,郭娟娟,等.紫薯淀粉与卡拉胶共混体系糊化及流变学特性的研究[J].热带作物学报,2014,35(9):1853-1859.
[8]袁超,桑璐媛,刘亚伟.k-卡拉胶的功能特性及其应用研究进展[J].河南工业大学学报:自然科学版,2016,37(4):118-123.
[9]柴春祥,Gunasekaran S.黄原胶对马铃薯淀粉糊流变特性的影响[J].食品工业科技,2007(8):115-118.
[10]Alloncle M,Doublier J L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels[J]. Food Hydrocolloids,1991,5(5):455-467.
[11]Christianson D D,Hodge J E,Osborne D,et al.Gelatinization of wheat starch as modified by xanthan gum,guar gum,and cellulose gum[J].Cereal Chemistry,1981,58.
[12]林东.槟榔芋淀粉与卡拉胶复配体系的研究与应用[D].福州:福建农林大学,2018.
[13]苏晓芳.紫薯淀粉与卡拉胶共混体系特性的研究与应用[D].福州:福建农林大学,2015.
[14]黎晓,童张法,赵奕玲,等.不同介质中木薯淀粉磷酸酯透明度及流变特性的研究[J].食品科技,2008(10):20-24.
[15]卞希良,邬应龙,夏凤清.淀粉糊凝沉特性的研究[J].粮油食品科技,2005,13(6):46-48.
[16]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,32(3):34-37.
[17]朱帆,徐广文,丁文平.表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究[J].食品科学,2008,29(2):43-47
[18]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[19]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.
[20]蔡旭冉.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.
[21]汪海波,徐群英,汪芳安.低酯果胶的流变学性能研究[J].农业工程学报,2006(11):223-227.
[22]Ikeda S,Nishinari K.“Weak gel”-type rheological properties of aqueous dispersions of nonaggregatedκ-carrageenan helices[J]. Journal of Agriculture and Food Chemistry,2001,49(9):4436-4441.
[23]顾娟,洪雁,顾正彪.荞麦淀粉理化性质的研究[J].食品与发酵工业,2008,34(4):36-39.
[24]蔡旭冉,顾正彪,洪雁,等.瓜尔胶和黄原胶对马铃薯淀粉及其变性淀粉糊化和流变性质的影响[J].食品科学,2011,32(17):22-26.
[2]Kim C,Yoo B.Rheological properties of rice starch-xanthan gum mixtures[J]. Journal of Food Engineering,2006,75(1):120-128.
[3]Kunz C E,Robinson W B.Hydrophillic colloids in fruit pie fillings[J].Food Technol,1962,16(1):100-102.
[4]Sudhakar V,Singhal R S,Kulkami P R. Starch-gum interactions formulation and functionality using amaranth/corn starch and CNC[J].Starch-Starke,1992,44(1):369-374.
[5]张雅媛,顾正彪,洪雁,等.淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J].食品与生物技术学报,2012,31(8):820-825.
[6]刘星星,叶晓汀,姚天鸣,等.亲水胶体对淀粉理化性质影响的研究进展[J].粮油食品科技,2015,23(2):22-25.
[7]苏晓芳,刘匀昀,郭娟娟,等.紫薯淀粉与卡拉胶共混体系糊化及流变学特性的研究[J].热带作物学报,2014,35(9):1853-1859.
[8]袁超,桑璐媛,刘亚伟.k-卡拉胶的功能特性及其应用研究进展[J].河南工业大学学报:自然科学版,2016,37(4):118-123.
[9]柴春祥,Gunasekaran S.黄原胶对马铃薯淀粉糊流变特性的影响[J].食品工业科技,2007(8):115-118.
[10]Alloncle M,Doublier J L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels[J]. Food Hydrocolloids,1991,5(5):455-467.
[11]Christianson D D,Hodge J E,Osborne D,et al.Gelatinization of wheat starch as modified by xanthan gum,guar gum,and cellulose gum[J].Cereal Chemistry,1981,58.
[12]林东.槟榔芋淀粉与卡拉胶复配体系的研究与应用[D].福州:福建农林大学,2018.
[13]苏晓芳.紫薯淀粉与卡拉胶共混体系特性的研究与应用[D].福州:福建农林大学,2015.
[14]黎晓,童张法,赵奕玲,等.不同介质中木薯淀粉磷酸酯透明度及流变特性的研究[J].食品科技,2008(10):20-24.
[15]卞希良,邬应龙,夏凤清.淀粉糊凝沉特性的研究[J].粮油食品科技,2005,13(6):46-48.
[16]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,32(3):34-37.
[17]朱帆,徐广文,丁文平.表观直链淀粉含量对小麦淀粉凝胶流变特性影响的研究[J].食品科学,2008,29(2):43-47
[18]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[19]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.
[20]蔡旭冉.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.
[21]汪海波,徐群英,汪芳安.低酯果胶的流变学性能研究[J].农业工程学报,2006(11):223-227.
[22]Ikeda S,Nishinari K.“Weak gel”-type rheological properties of aqueous dispersions of nonaggregatedκ-carrageenan helices[J]. Journal of Agriculture and Food Chemistry,2001,49(9):4436-4441.
[23]顾娟,洪雁,顾正彪.荞麦淀粉理化性质的研究[J].食品与发酵工业,2008,34(4):36-39.
[24]蔡旭冉,顾正彪,洪雁,等.瓜尔胶和黄原胶对马铃薯淀粉及其变性淀粉糊化和流变性质的影响[J].食品科学,2011,32(17):22-26.