海藻酸钠对木薯淀粉衍生物糊性质的影响  

Effect of Sodium Alginate on Properties of Tapioca Starch Derivatives Paste

作　　者：罗志刚[1] 程玮玮[1] 王颖[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2012年第7期58-62,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(21004023);广东省产学研结合项目(2009B090300272);华南理工大学中央高校基本科研业务费资助项目(2009ZM0124)

摘　　要：采用Brabender黏度计和哈克流变仪研究了海藻酸钠对木薯阴离子和木薯阳离子淀粉糊性质的影响。Brabender结果表明:海藻酸钠提高了木薯阳离子淀粉的起始糊化温度,显著增加了峰值黏度、崩解值和回生值;加入海藻酸钠后,木薯阴离子淀粉呈现出不同的变化趋势,起始糊化温度降低,崩解值和回生值变化不大。在冻融稳定性方面,海藻酸钠降低了木薯阴离子淀粉的析水率,但却使木薯阳离子淀粉的析水率升高。流变学特性结果表明:所有淀粉及淀粉-海藻酸钠体系淀粉糊均为假塑性流体、弱凝胶,且加入海藻酸钠后,淀粉糊假塑性增强,淀粉凝胶的tanδ均增大,凝胶向趋于流体的方向发展。The effects of sodium alginate on the properties of anionic tapioca starch and cationic tapioca starch paste were investigated by using a Bradender viscometer and a Haake rheometer. Results of Brabender measurement showed that sodium alginate increased the pasting temperature of cationic tapioca starch, obviously increased the peak viscosity, breakdown and setback value; After adding sodium alginate, the anionic tapioca starch showed different changes： the start pasting temperature was decreased, the breakdown and setback changed little. Results of freeze- thaw stability indicated that the sodium alginate reduced the syneresis of anionic tapioca starch gels, but increased the syneresis of cationic tapioca starch. Rheological measurement revealed that, all the starch and starch/sodium alginate paste were pseudoplastic fluid and weak gel. After adding sodium alginate, the pseudoplastic characteristics were en- hanced, the loss of tangent value were increased and the starch paste behaves more like fluid.

关 键 词：海藻酸钠 木薯阴离子淀粉 木薯阳离子淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]