氯化钠对玉米淀粉冻融稳定性的影响  

Influence of Sodium Chloride on the Freeze-Thaw Stability of Corn Starch Gels

作　　者：王冠青[1,2,3] 刘国栋[1,2,3] 洪雁[1,2,3] 顾正彪[1,2,3] 程力[1,2,3] 李兆丰[1,2,3] 

机构地区：[1]食品科学与技术国家重点实验室江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学食品安全与营养协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2015年第7期712-716,共5页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2012BAD37B01)

摘　　要：对NaCl对玉米淀粉冻融稳定性的影响进行了研究。采用差示扫描量热仪(DSC)、扫描电子显微镜(SEM)和质构仪(TPA)等现代分析仪器分别研究不同摩尔浓度的NaCl对淀粉糊凝胶冻融析水率、超微结构、回生热力学特性以及质构的影响,并通过zeta电位分析仪探讨了盐离子与淀粉分子间的相互作用。结果表明:NaCl可降低玉米淀粉的析水率,减小淀粉凝胶结构的破裂;经过5次冻融后的玉米淀粉凝胶硬度和回生率均与NaCl溶液浓度呈显著负相关;NaCl的添加使得体系zeta电位下降,证明Na+与淀粉分子间存在相互作用,进而抑制冻融过程中淀粉的回生。This study investigated the influence of NaCl on the freeze-thaw stability of corn starch gels. Syneresis rate,microscopic structure,texture,thermal property and zeta potential of corn starch gel with different concentrations of NaCl were measured using centrifugation,scanning electron microscopy(SEM),texture analyzer and differential scanning calorimetry,respectively. The presence of NaCl reduced the syneresis rate and the destruction of gel structure. Hardness and retrogradation of corn starch gels were negatively correlated to the concentration of NaCl. The zeta potential of the starch gels also decreased with the increasing NaCl concentrations because of the adsorption of Na+. This study revealed that NaCl effectively preserves the quality of freeze-thawed corn starch gels.

关 键 词：玉米淀粉 冻融稳定性 NACL 回生 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]