淀粉凝胶储藏过程中消化和质构特性的变化  

Study on Digestibility and Texture Properties Changes of Starch Gels during Storage

作　　者：王充[1] 张国权[1] 罗勤贵[1] 郭神旺[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2012年第4期32-37,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：采用酶解法和全质构分析分别测定了红薯、绿豆和马铃薯淀粉凝胶在储藏过程中的消化特性和质构特性,并对消化特性与质构特性指标之间进行简单相关和逐步回归分析。结果表明:在25℃储藏10 d内,绿豆淀粉凝胶的老化性能强于红薯淀粉和马铃薯淀粉。淀粉凝胶的消化率降低,慢消化淀粉和抗性淀粉含量增加,快消化淀粉含量降低;淀粉凝胶的硬度随储藏时间的延长逐渐增加,回复值则逐渐减小。快消化淀粉含量、硬度和回复值可作为淀粉凝胶类食品的老化评价指标。Enzymatic hydrolysis and texture profile analysis were used to determine the digestibility and texture properties of starch gels made from three starches including sweet potato,mung bean and potato respectively during storage.Based on the obtained data,the correlation and regression analysis between digestibility and texture properties of starch gels were investigated in this study.The results showed that：during storage for 10 days at 25 ℃.The aging property of mung bean starch gel was stronger than sweet potato and potato starch gels.The digestibility of starch gels were decreased,and the contents of slowly digestible starch（SDS）and resistant starch（RS）were increased,while the content of rapidly digestible starch（RDS）was decreased;the hardness of starch gels was increased and the resilience was decreased;the content of RDS and hardness and resilience can be considered as the aging evaluation indices of starch gels.

关 键 词：淀粉凝胶 老化 消化特性 质构特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]