黄原胶对绿豆淀粉糊化和流变特性的影响  

Effect of Xanthan on Pasting and Rheological Properties of Mung Bean Starch

作　　者：唐敏敏[1] 洪雁[2] 顾正彪[2] 刘月[2] 

机构地区：[1]食品科学与技术国家重点实验,室江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2013年第21期42-46,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B01);高等学校博士学科点专项科研基金项目(20100093110001);江苏高校优势学科建设工程项目

摘　　要：研究黄原胶(XG)对绿豆淀粉(MBS)的糊化和流变学性质的影响,并与目前应用较多的玉米淀粉(CS)、马铃薯淀粉(PS)进行比较分析。快速黏度分析仪(RVA)曲线表明黄原胶可增加绿豆淀粉的峰值黏度和起始糊化温度,降低崩解值和回生值。动态流变学实验表明黄原胶能够提高绿豆淀粉的储能模量和损耗模量(G’、G")值,体系表现出更为优越的黏弹性。静态流变学实验表明绿豆淀粉与黄原胶体系的稠度系数K增加,流体指数n降低,滞后环面积减少,稳定性提高。与玉米淀粉+黄原胶体系、马铃薯淀粉+黄原胶体系相比较而言,玉米淀粉呈现出与绿豆淀粉相类似的性质,而马铃薯由于其带电荷的差异性,表现为混合体系的峰值黏度降低,稠度系数减少。In this study, pasting and rheological properties of mung bean starch were explored in the presence and absenceof xanthan through comparing with the widely used corn starch and potato starch. Results indicated that the presence ofxanthan increased the peak viscosity and pasting temperature of mung bean starch, while the values of breakdown andsetback decreased. Dynamic rheological studies suggested that the addition of xanthan considerably increased the G’ andG’’ values of mung bean starch, giving rise to better viscoelasticity. In static rheological studies, mung bean starch pastesremained pseudo-plastic fluids despite the presence of xanthan, with higher consistency coefficient K, and shortened lagring area and fluid index n. Corn starch ＋ xanthan system had similar properties. However, potato starch ＋ xanthan systempresented lower peak viscosity and consistency coefficient.

关 键 词：绿豆淀粉 玉米淀粉 马铃薯淀粉 黄原胶 糊化特性 流变学性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]