羟丙基交联木薯淀粉对籼米淀粉老化特性的影响  

Effect of hydroxypropyl cross-linking modified tapioca starch on retrogradation characteristic of rice starch

作　　者：刘成梅[1] 吴頔[1] 罗舜菁[1] 刘云飞[1] 刘伟[1] 钟业俊[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2014年第15期58-62,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31271953);国家重点实验室目标导向项目(SKLF-MB-201004)

摘　　要：以籼米淀粉为原料,考察添加不同比例的羟丙基交联木薯淀粉(HP-CLTS),对籼米淀粉粘度特性以及样品糊化后贮藏过程中持水力、质构特性、外貌形态和红外光谱的影响,发现随HP-CLTS添加量增加,籼米淀粉糊化温度、衰减值逐渐降低,而峰值粘度、热糊粘度、崩解值、终值粘度呈升高趋势。样品贮存过程中持水力增强而凝胶硬度显著下降(p<0.05);添加HP-CLTS后混合淀粉糊化凝胶4℃老化7d的冻干样品,扫描电镜观察显示添加HP-CLTS的淀粉凝胶具有比纯籼米淀粉更疏松多孔的网络空腔结构,从微观结构上证明了HP-CLTS具有高的持水能力,能老化过程中凝胶水分损失;凝胶傅里叶红外光谱显示随HP-CLTS添加量增加1047cm-1处吸收峰减弱,而1022cm-1处的峰强度增强,说明HP-CLTS能够抑制籼米淀粉老化结晶。结果表明添加一定量HP-CLTS能有效抑制籼米淀粉老化。The hydroxypropyl cross-linking modified tapioca starch（HP-CLTS） was added to the rice starch. HP-CLTS on characteristics of rice starch were studied by pasting properties,water-holding capacity, texture, microscopic structure analysis and FT-IR analysis.The RVA curves showed pasting temperature and setback was decreased, while peak viscosity, hot paste viscosity, cold paste viscosity and breakdown were increased. Furthermore,the water-holding capacity increased and hardness of rice starch decreased with addition content. The rice starch with addition of HP-CLTS retrograded for 7 days at 4℃ after freeze-drying showed honeycomb texture, and there were holes pass through the inner. It was demonstrated from microscopic structure that HP-CLTS inhibited that water loss from the gel.The results implied that HP-CLTS increased starch water holding capacity, played an important role in improving rice products aging resistance.FT-IR found that the rice starch with addition of HP-CLTS had more pronounced band at ]022cm^-1, and the band at ]047cm^-1 tends to less predominant.

关 键 词：大米淀粉 羟丙基交联木薯淀粉 回生 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]