甘薯粉丝生产中多糖胶与甘薯淀粉相互作用机理  

Mechanism of Interaction between Polysaccharide Gums and Sweet Potato Starch in Production of Its Noodles

作　　者：谭洪卓[1] 谭斌[1] 刘明[1] 田晓红[1] 谷文英[2] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2008年第5期49-55,共7页Food Science

摘　　要：目的:研究甘薯粉丝生产中以多糖胶为主的各种添加剂与甘薯淀粉的作用机理,为改善甘薯粉丝品质提供理论依据。方法:通过测定各添加剂与甘薯淀粉共混体系的玻璃化转变温度、渗漏直链淀粉量、添加剂与甘薯淀粉间的相互作用力和红外光谱来分析各添加剂与甘薯淀粉相互作用机理。结果:CMC和卡拉胶与甘薯淀粉不相容,其它多糖胶、明矾、食盐、大豆蛋白和甘油与甘薯淀粉是相容的,尤以加沙蒿胶和魔芋胶的甘薯粉丝共混体系最稳定;这些添加剂在甘薯淀粉中主要是与直链淀粉分子结合,其相互作用的强度有强有弱;氯化钠对甘薯淀粉与多糖胶作用力的削弱很小,而脲对其相互作用力的削弱作用极强;在红外光谱图上,含添加剂的甘薯粉丝与原甘薯粉丝相比,除了-OH峰有位移的区别外,其他吸收峰都非常接近。结论:沙蒿胶、魔芋胶与甘薯淀粉的共混体系是相容的,相互之间作用没有产生新的基团,而是通过无数微弱的存在于链内、链间的氢键而使各自的直链级分或支链中的长直链部分相互靠拢,形成局部的微晶束,并以这些微晶束作为节点,维系巨大的网络体系;而甘薯淀粉与明矾复合凝胶分子间相互作用力主要为静电作用。Objective： The mechanism of interaction between additives especially polysaccharide gums and sweet potato starch （SPS） in the production of its noodles was investigated in order to provide a theory foundation on improving the quality of sweet potato starch noodles（SPSN）. Method： Combining the assay of the glass transition temperature by differential scanning calorimetry, determination of leaching amylose amount and interaction between additives and sweet potato starch and infrared spectrum analysis of mixture systems, the mechanism of interaction between additives and sweet potato starch was studied. Result： These mixture systems contained CMC, carrageenan and SPS were incompatible, while those mixture systems contained alum, salt, soybean protein, glycerol, other polysaccharide gums and SPS were compatible. The mixture systems contained KGM, ASK and SPS were more steady than others. Additives combined with amylose in SPS. These interactions were strong or weak. The NaCl can weaken slightly the interactions between polysaccharide gums and SPS, while carbamid can weaken strongly their interactions. The -OH peaks in these infrared spectrum peaks of SPSN contained additives were displaced and other peaks were not displaced compared with the original SPSN. Conclusion： It was found out that the mechanism of interaction between KGM, ASK and SPS was described as follows： the mixture system contained KGM, ASK and SPS was compatible. There was no new functional group in this mixture system. Their amylose and exterior chains in amylopectin juxtaposed each other by hydrogen bond, which existed inner and exterior chains, and then form minicrystal zone, which acted as junctures. The net in mixture system was held together by countless junctures so that sweet potato starch gel contained KGM and ASK, thus had a strong texture. The interaction between SPS and alum mainly was static electricity.

关 键 词：甘薯粉丝 多糖胶 甘薯淀粉 玻璃化转变 红外光谱 相互作用 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]