羟丙基木薯淀粉对冷冻鱼丸水分特性的影响  

Effect of hydroxypropyl tapioca starch on the moisture characteristics of freeze fish ball

作　　者：孔刘娟 梁艳[1] 檀琮萍[1] 崔波[1] 

机构地区：[1]齐鲁工业大学,济南250353

出　　处：《中国食品添加剂》2016年第4期122-126,共5页China Food Additives

基　　金：山东省高等学校科技计划项目(J11LC12)

摘　　要：在鱼丸中添加羟丙基木薯淀粉,以不添加淀粉和添加木薯原淀粉为对照和对比,用真空烘干法、核磁共振和差示扫描量热为研究方法,研究羟丙基木薯淀粉对冷冻鱼丸中水分特性的影响。结果表明,淀粉糊化膨胀后填充到鱼丸肌原纤维蛋白网格中,有利于束缚鱼丸中的结合水和束缚水,降低水分的移动性,同时提高了鱼丸的总水分含量,而减少了冻融过程的水分损失。羟丙基淀粉分子中羟丙基基团的引入会阻止其本身的联接,同时增强淀粉分子无定型区的吸水能力,进而增强淀粉颗粒的水合作用和膨胀度,因此相对于添加原淀粉,添加羟丙基木薯淀粉的鱼丸有更好的保水性和束缚性。此外,差示扫描量热表明,鱼丸中添加羟丙基木薯淀粉有利于冷冻时冰晶的分布均匀和细小,减少低温给鱼丸带来的破坏作用和鱼丸解冻后汁液的流失。The effects of hydroxypropyl tapioca starch on the moisture characteristics of fish ball were studied by comparing that with fish ball or with native tapioca starch only,using vacuum drying,nuclear magnetic resonance and differential scanning calorimeter methods. The results showed that the tapioca starch filled into the fish balls myofibrillar protein network after gelatinization and expansion,and help bound and reduced the mobility of water. This improved the total moisture content and reduced the loss of frozen-thaw water. Hydroxypropylation of tapioca starch prevented connection of itself and enhanced the water absorbing capacity of starch molecules in the amorphous area,this improved the hydration and expansion of starch granules. Therefore,fish ball with hydroxypropyl tapioca starch has better water retention and binding capacity than fish ball added with native starch. In addition,the differential scanning calorimetric measurement showed that ice crystals is tiny and distributes evenly during freeze for the fish ball filled with hydroxypropyl tapioca starch,this reduced the damage of low temperature for fish ball and lost of water after thawing.

关 键 词：鱼丸 羟丙基木薯淀粉 核磁共振 差示扫描量热 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]