黄原胶对木薯阴阳离子淀粉糊性质的影响  

Effect of Xanthan Gum on the properties of anionic and cationic tapioca starch paste

作　　者：邹金凤[1] 陈海明[1] 王颖[1] 罗志刚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2015年第9期75-78,共4页Science and Technology of Food Industry

基　　金：广东省自然科学基金(S2013010012318);广东省产学研结合项目资助(2012B091100443;2012B091100047)

摘　　要：本文采用Brabender黏度计和哈克流变仪研究了黄原胶对木薯阴、阳离子淀粉糊黏度、冻融稳定性及流变学性质的影响。结果表明:黄原胶使木薯阴、阳离子淀粉糊的峰值黏度和崩解值均显著增加,但其起始糊化温度有所降低;添加黄原胶后,阳离子淀粉的析水率有了一定程度的提高,冻融稳定性减弱,而阴离子淀粉的析水率下降;黄原胶的加入使两种变性淀粉凝胶的tanα值降低,储能模量(G')增大,这使得木薯阴阳离子淀粉凝胶向趋于固性的方向发展。The effect of Xanthan gum on the viscosity,freeze- thaw stability and the rheological properties of cationic and anionic tapioca starch were studied by using a Bradender viscometer and a Haake rheometer in the present work.The results showed that the addition of Xanthan Gum increased the peak viscosity,breakdown value for two kinds of cationic and anionic tapioca starch,but decreased their pasting temperature. The syneresis of cationic tapioca starch paste was increased to a certain extent,which reduced freeze- thaw stability. However,Xanthan Gum decreased the syneresis of anionic tapioca starch.After Xanthan Gum was added,the tanα value of two kinds of cationic and anionic tapioca starch gel decreased,energy storage modulus（ G＇） increased,which made cationic and anionic tapioca starch paste became more solid- like characteristics.

关 键 词：黄原胶 木薯阴离子淀粉 木薯阳离子淀粉 性质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]