凉粉草胶与不同淀粉混合体系糊化和质构性质的研究  

Study on Gelatinization and Texture Properties of MBG (Mesona Blumes Gum) and Different Starches Mixed System

作　　者：冯涛[1] 顾正彪[1] 金征宇[1] 

机构地区：[1]江南大学食品学院食品科学与安全教育部重点实验室,江苏无锡214122

出　　处：《食品科学》2007年第11期154-158,共5页Food Science

摘　　要：凉粉草胶(MBG)与淀粉作用可以形成凝胶。为比较不同淀粉与MBG混合体系糊化和凝胶性质的差异,选取玉米等八种常见淀粉,利用Brabender糊化仪、质构仪、对MBG与不同淀粉混合体系的糊化和质构性质进行了研究。结果发现,MBG对谷类淀粉(大米、小麦、玉米)和豆类淀粉(绿豆、豌豆)的糊化性质的影响都比较显著,对薯类淀粉(木薯、马铃薯、甘薯)的不显著,但MBG与薯类淀粉混合体系的黏度远高于MBG与豆类和谷类淀粉的;MBG与大米淀粉形成的凝胶硬度最大,与马铃薯淀粉形成的凝胶硬度次之,与豌豆淀粉形成的凝胶硬度最小。淀粉与MBG之间相互作用的强弱可以从Brabender糊化曲线上的特征点值E-D来比较。The interactions of MBG and starches could form gel. To compare the gelatinization properties of MBG and different starches, eight kinds of starches such as corn starch and others were selected in this study. Their gelatinizing and textural properties of some mixed system were studied by Brabender Viscograph, texture analyzer. The effects of MBG on gelation properties of both cereal starches （rice ,wheat and corn） and legume starches（pea, corn and mung bean starch） are more significant than those of yam starches（potato, tapioca and sweet potato starch）, but the viscosities of MBG and yam starches are much higher than those of MBG or legumes or cereal starches. The hardness of the gel made from MBG and rice starches is the largest, while that from the potato starches is the second larger, but that from the pea starch is the least. The positive or negative synergistic interactions of the gel formed by MBG and starches can be compared by the E-D value of the Brabender viscograph parameters.

关 键 词：凉粉草胶 淀粉 Brabender糊化仪 质构仪 相互作用 

分 类 号：TS201.7[轻工技术与工程—食品科学]