食盐及pH对马铃薯淀粉-亲水胶体体系物性的影响  

Physical Properties of Potato Starch-Hydrocolloid System at Different Level of NaCl and pH

作　　者：王慧云[1] 赵阳[1] 陈海华[1] 王雨生[1,2] 冷云[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学学报编辑部,青岛266109

出　　处：《中国粮油学报》2015年第9期39-44,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(SD-20130875);国家级特色专业建设项目(TS10943);2012年度国家级大学生创新创业训练计划项目(201210435010);2011年度青岛农业大学第五届大学生创新教育立项(青农大201202)

摘　　要：利用快速黏度分析仪、质构分析仪、离心法等测定了食盐、酸、碱对不同种类的马铃薯原淀粉-亲水胶体复合体系糊化黏度特性、凝胶特性、溶解度、膨胀势及持水力等的影响。结果表明:亲水胶体种类、食盐、酸碱等均显著影响马铃薯淀粉-亲水胶体复合体系的糊化、凝胶及膨润性质。以纯马铃薯淀粉体系为对照,添加海藻酸钠、卡拉胶、黄原胶的马铃薯淀粉的热稳定性增强,但凝胶性减弱;除亚麻多糖外,添加其他亲水胶体均不同程度地导致马铃薯淀粉的膨胀势、持水力降低。与不添加食盐的对照样品相比,添加食盐后,复合体系的热稳定性增强,但凝胶硬度、膨胀势和持水力均显著降低。相同种类的亲水胶体,在碱性条件下比在酸性条件的热稳定性高。Effect of different hydrocolloids, salt, acid/alkali on the pasting, gelling and swelling properties of potato starch -hydrocolloid complex system have been investigated by rapid viscosity analyser, texture analyzer and centrifugation in the paper. The results showed that the type of hydrocolloids, salt, acid/alkali had significant influence on the pasting, gelling and swelling properties of hydrocolloids - potato starch complex systems. Compared with pure potato starch control, addition of cala＇ageenan, xanthan gum, alginate had improved the thermostability of potato starch, whereas the gel strength was decreased. Except for flaxseed polysaccharide, the potato starch＇s swelling power and water holding capacity were decreased in line with addition of other hydrocolloids. Compared with the no - salt sample, the thermostability of the hydrocolloid - potato starch complex system was increased in line with salt addi- tion, while the gel strength, swelling power and water holding capacity decreased significantly. The thermostability of the complex system under alkali condition was better than that on the acid condition with the same kind of hydrocol- loids.

关 键 词：亲水胶体 马铃薯淀粉 糊化性质 凝胶性质 膨润性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]