β-环糊精对小麦淀粉理化性质和凝胶质构性质的影响  

Influence of β-cyclodextrin on wheat starch physiochemical properties and textural properties

作　　者：李学红[1] 陈智静 陆勇[1] 聂钰洪[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：《食品科技》2015年第12期237-240,共4页Food Science and Technology

基　　金：2011年国家自然科学基金项目(31171757);国家十二五科技支撑计划项目(2012BAD37B06-08);郑州轻工业学院研究生科技创新基金项目(2014028)

摘　　要：将β-环糊精以不同浓度加入到小麦淀粉中,研究β-环糊精对小麦淀粉溶液的透光率、冻融稳定性、老化特性和凝胶质构特性等基本理化性质的影响。结果表明:加入β-环糊精后小麦淀粉溶液的透光率和老化程度都得到了改善,冻融稳定性提高。随着β-环糊精含量的增加小麦淀粉溶液的透光率增大,析水率减小,老化程度降低,均较未加入β-环糊精的小麦淀粉溶液品质好。β-环糊精对8%的小麦淀粉凝胶的硬度、弹性、回复性、粘聚性和咀嚼性的影响是显著的。The β-cyclodextrin was added to wheat starch with different concentrations and then the impact of β-cyclodextrin on the transmittance,freeze-thaw stability,aging properties and gel textural properties of the basic physical and chemical properties of wheat starch solution were studied.The results showed that the transmittance,aging degree and freeze-thaw stability of wheat starch have been improved after adding β-cyclodextrin.The transmittance of wheat starch solution increases,the analysis of water rate decreases,the degree of aging reduced with the concentration of β-cyclodextrin increased.The qualities of wheat starch solution with β-cyclodextrin were better than the blank groups.The effect of β-cyclodextrin on the hardness,elasticity,resilience,gumminess and chewiness of 8% wheat starch gel was significant.

关 键 词：Β-环糊精 理化性质 质构性质 小麦淀粉 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]