茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响  

Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin

作　　者：梁钦[1] 郭丽[1] 杜先锋[1] 

机构地区：[1]安徽农业大学,安徽合肥230036

出　　处：《茶叶科学》2011年第6期473-478,共6页Journal of Tea Science

基　　金：国家自然科学基金项目(编号20776002);安徽省科技厅青年科学基金项目(编号10040606Q23)

摘　　要：直链淀粉和支链淀粉这两种高分子之间的相容性直接关系淀粉类食品的质构,而质构则直接关系到淀粉类食品的加工、储存、食用性能和形态结构等。利用物性测试仪研究不同混合比例的茶多糖/直链淀粉/支链淀粉共混聚合物的凝胶质构特性,结果表明:茶多糖的添加对直链淀粉、支链淀粉及其混合物的坚实度、稠度、粘聚性和粘度系数都有较显著的影响。Compatibility between the two kinds of polymer： amylose and amylopectin has a derect relation with the texture of starchy foods,and the texture will directly influence the processability,morphological structure,storability and edible characteristic of the starchy foods.This article studies the texture characteristics of mixture of tea polysaccharide,amylose and amylopectin at different mixing ratios,the result shows that the quantity of tea polysaccharide have a significant effect on the firmness,consistence,cohesiveness and index of viscosity of amylose,amylopectin and their mixtures.

关 键 词：茶多糖 直链淀粉 支链淀粉 质构特性 

分 类 号：TS272[农业科学—茶叶生产加工] Q539[轻工技术与工程—农产品加工及贮藏工程]