茶多糖对小麦淀粉老化影响研究  

Effect of Tea Polysaccharides on Retrogradation of Wheat Starch

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

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

出　　处：《食品工业》2014年第10期1-4,共4页The Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD36B06)

摘　　要：采用差示扫描量热仪(DSC)、黏度仪(RVA)及质构仪(TPA)评价茶多糖(TPS)对小麦淀粉(WS)回生的影响作用。DSC分析显示小麦淀粉的糊化温度及糊化焓随着茶多糖添加浓度的增大而升高,糊化小麦淀粉分别贮存3 d,7 d和14 d,其老化热焓和老化度随茶多糖浓度的增大而减小;RVA分析显示小麦淀粉的回生值随着茶多糖浓度的增加而降低,当茶多糖浓度为4%和8%时,其回生值分别降低了30 cP和33 cP;糊化温度随着茶多糖浓度增大而升高,这与DSC所测的结果具有一致性,质构分析显示随着茶多糖浓度的增加,淀粉凝胶的硬度、黏性、咀嚼度不断减小。结果证明,茶多糖有延缓小麦淀粉回生的能力。The effect of tea polysaccharides（TPS） on the retrogradation of wheat starch（WS） was investigated by differential scanning calorimetric（DSC）, viscosity meter（RVA） and texture profile analysis（TPA）. DSC analysis showed that the temperature and enthalpy of wheat starch gelatinization obviously elevated as the TPS content increased, upon reheating the starch samples after storage at 4 ℃ for 3 d, 7 d and 14 d, respectively. It was found that the retrogradation ratio decreased as the increase of tea polysaccharide ratio with the duration of storage. In the RVA analysis, as the concentration of TPS increased, setback of wheat starch gradually decreased, the concentration of tea polysaccharide was 4% and 8%, the setback decreased by 30 cP and 33 cP respectively. Gelatinization enthalpy along with the increment of concentration of tea polysaccharide, which consistent with the results measured by DSC, TPA showed that as the TPS content increased, the hardness, adhesiveness, chewiness gradually decreased. The results showed that tea polysaccharide could retard the wheat starch retrogradation.

关 键 词：茶多糖 小麦淀粉 扫描量热仪(DSC) 黏度仪(RVA) 质构仪(TPA) 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]