小麦淀粉凝胶冻融稳定性研究  

Study on Freeze-thaw Stability of Wheat Starch Gel

作　　者：张华[1] 袁博[1] 赵琼[1] 李星科[1] 刘延奇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2015年第3期35-37,共3页The Food Industry

基　　金：国家"十二五"科技支撑项目(2012BAD37B06-05)

摘　　要：以精制小麦淀粉(纯度为99%)为原料,研究小麦淀粉凝胶冻融稳定性。扫描电子显微镜(SEM)显示,凝胶经5次冻融循环后结构明显破损、网络空隙增大;质构仪测定凝胶的硬度和胶着性分别提高了65.9%和54.02%、弹性减低了16.8%;随冻融循环次数的增加,凝胶析水率增大了14倍;差示扫描量热仪(DSC)测定小麦淀粉凝胶冻融后老化度、冰晶熔化焓变化,结果显示凝胶经5次冻融后冰晶融化焓增大了18.05%,老化度也相应增大。The freeze-thaw stability of wheat starch gel was studied,with the wheat starch（99% purity） as material.After 5 times freeze-thaw cycles,the structure of wheat starch gel was damaged,and the size of pores in starch gel grew by scanning electron microscope（SEM）.With texture analyzer measuring,the hardness and gumminess of wheat starch gel increased by 65.9% and 54.02%,but elastic reduced by 16.8%.With increasing number of freeze-thaw cycles,the analysis of water rate of gel increases 14-fold.The aging degree and ice crystal melting enthalpy of wheat starch gel by freeze-thaw were measured with differential scanning calorimeter（DSC）.The result showed that the ice crystal melting enthalpy of wheat starch gel increased 18.05%,and the degree of aging increased as well.

关 键 词：小麦淀粉 淀粉凝胶 冻融 稳定性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]