单甘酯对马铃薯淀粉物化特性的影响  

Effect of Monoglycerides on Physico-chemical Properties of Potato Starch

作　　者：张书光[1] 孟俊祥[1] 张艳 常瑞红[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]洽洽食品股份有限公司,安徽合肥230601

出　　处：《食品科学》2013年第1期146-149,共4页Food Science

摘　　要：考察分子蒸馏单甘酯(MON)对马铃薯淀粉(PS)糊的流变特性、淀粉凝胶析水特性及其硬度的影响,并借助差示扫描量热仪(DSC)和扫描电子显微镜(SEM)方法,分析PS与PS-MON的热特性和凝胶微结构的变化。结果表明:添加MON可显著提高PS的起始糊化温度、最大黏度值下的温度和糊化过程的焓值;显著降低淀粉糊的最大黏度值和凝胶老化过程的析水率(P<0.05);并增强凝胶内部结构的致密性,提高淀粉老化凝胶的硬度(P<0.05)。The effect of monoglycerides （MON） on paste rheological properties and gel syneresis and hardness of potato starch （PS） was investigated. In addition, thermal properties and gel microstructure of PS alone or with added MON were analyzed by differential scanning calorimetry and scanning electron microscopy （SEM）. Addition of MON caused a significant increase in the onset gelatinization temperature, temperature for maximum viscosity and gelatinization enthalpy of PS, and a significant decrease in the maximum viscosity of starch paste and gel syneresis after retrogradation （P〈0.05）. Moreover, the gel structural compactness was significantly enhanced and as a result, the gel hardness after retrogradation was improved （P〈0.05）.

关 键 词：分子蒸馏单甘酯 马铃薯淀粉 凝胶 物化特性 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]