茶多糖对小麦淀粉回生动力学影响的研究  

Retrogradation Kinetics Research of Tea Polysaccharides on Wheat Starch

作　　者：张春媛[1,2] 朱跃进[2,3] 张海华[2,3] 张士康[2,3] 庞林江[1] 冯博文 

机构地区：[1]浙江农林大学农业与食品科学学院,浙江杭州311300 [2]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [3]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2014年第2期16-19,27,共5页China Tea Processing

基　　金："十二五"国家科技支撑计划项目(2012BAD36B06)

摘　　要：添加0%、0.5%、1%、1.5%、2%、4%、8%、10%茶多糖的小麦淀粉经糊化后4℃条件下贮存0.5d、1d、3d、5d、7d、14d、21d、28d、42d、60d,采用酶法测定小麦淀粉老化度,并使用Avrami方程研究小麦淀粉的回生动力学。结果表明:添加不同茶多糖浓度的小麦淀粉Avrami参数n值均小于1,表明小麦淀粉重结晶是一次成核的成核方式,即晶核主要在小麦淀粉回生早期形成;从结晶速率常数K来看,小麦淀粉回生速率随着茶多糖浓度的增加而降低。以上结果表明茶多糖具有抑制小麦淀粉回生的能力。The gelatinized wheat starch containing 0%, 0.5%,1%, 1.5%, 2%, 4%, 8%, and 10% tea polysaccharides is stored at 4℃ for 0.5, 1, 3, 5, 7, 14, 21, 28, 42, and 60 days. The retrogradation of wheat starch is investigated by amylase method, then the retrogradation kinetics of wheat starch is researched with Avrami equation. The results indicates that： Avrami parameters n values remain less than 1 with different tea polysaccharide concentrations in wheat starch, which means that wheat starch recrystallization is a primary nucleation, i.e. the crystal nucleus are mainly formed on the early retrogradation stage. According to the crystalline rate constant K, the wheat starch retrogradation rate decreases with the rise of tea polysaccharides concentration. The overall results show that tea polysaccharide has the ability to inhibit wheat starch retrogradation.

关 键 词：茶多糖 小麦淀粉 老化 动力学 Avrami方程 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]