黄原胶对木薯淀粉糊性质的影响  

Effect of Xanthan Gum on Properties of Tapioca Starch Paste

作　　者：罗志刚[1] 王颖[1] 罗发兴[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2010年第12期95-99,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省产学研结合项目(2009B090300272);广东省科技攻关项目(2008B021100016;2009B020312006);华南理工大学中央高校基本科研业务费资助项目(2009ZM0124)

摘　　要：为揭示多糖胶与淀粉之间产生协同作用的机理,采用Brabender黏度计、扫描电子显微镜、哈克流变仪探讨了黄原胶对木薯淀粉糊性质的影响.结果表明:添加黄原胶后,淀粉糊的峰值黏度、崩解值、终值黏度增加,起始糊化温度、回生值降低;黄原胶明显降低了淀粉凝胶的析水率,但会使淀粉凝胶形成较大的冰晶结构;黄原胶的添加使淀粉糊储能模量增加,损耗角正切在角频率大于0.5 rad/s时明显下降,与原淀粉相比,淀粉凝胶表现出更趋于固体的性质.In order to reveal the synergy principle between polysaccharide gum and starch,the effects of xanthan gum（XG） on the properties of tapioca starch（TS） paste were investigated by using a Bradender viscometer,a scanning electron microscope and a Haake rheometer.The results indicate that（1） the addition of xanthan gum increases the peak,breakdown and final viscosities of native TS,but decreases the gelatinization temperature and the setback value;（2） xanthan gum effectively reduces the syneresis,but may result in larger ice crystals in the starch gel;and（3） the addition of xanthan gum increases the storage modulus,and obviously decreases the loss tangent at an angular frequency of more than 0.5rad/s,which makes the starch-xanthan paste behave more solid-like charac-teristics than the native starch paste.

关 键 词：木薯淀粉 黄原胶 冻融稳定性 动态黏弹性 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]