核磁共振技术研究玉米抗性淀粉对香肠品质的影响  

NMR Study of the Effect of Maize Resistant Starch on Sausage Quality

作　　者：王兆龙[1] 张锦胜[1] 钱菲[1] 刘玉环[1] 彭红[1] 阮榕生[1] 赵琴琴[1] 成昕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,生物质转化教育部工程研究中心,江西南昌330047

出　　处：《食品科学》2011年第7期38-42,共5页Food Science

基　　金：国家重点实验室自由探索课题(SKLF-TS-2008014)

摘　　要：将玉米抗性淀粉和普通玉米淀粉按不同比例配合,加入传统中式香肠中,通过测定核磁共振参数、质构参数及感官评定来评价抗性淀粉及其含量的大小对香肠品质的影响。结果表明:香肠样品体系中抗性淀粉替代率过低或过高都有可能造成样品体系中结合水减少,而体系中自由水则随抗性淀粉替代率的增大而增加。抗性淀粉的替代率在40%～60%之间时,香肠的硬度较小,咀嚼性和弹性相对较好;香肠样品的磁共振弛豫参数与其质构特性显著相关,这充分说明,水分含量及其存在状态是影响香肠质构品质的主要因素之一。Traditional sausage samples containing maize resistant starch（RS） or normal corn starch with different proportions were investigated by low field nuclear magnetic resonance（NMR） technique,texture parameters and sensory evaluation to explore the effect of resistant starch on the quality of sausage products.A very high or low substitution rate of RS could result in the reduction of bound water in sausage samples,while the amount of free water would increase with the increasing RS substitution rate.Sausage products containing a fixed amount of RS starch with a substitution rate ranging from 40% to 60% exhibited lower hardness,and better chewness and flexibility.These results demonstrated that water content and status were the major affecting factors of sausage texture properties.

关 键 词：抗性淀粉 香肠 核磁共振 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]