2种分子质量的海藻酸钠对高直链玉米淀粉物化性质的影响  

Effect of Sodium Alginate with Different Molecular Weight on the Physicochemical Properties of High-Amylose Corn Starch

作　　者：王雨生[1,2] 赵阳[1] 陈海华[1] 李倩倩[1] Wang Yusheng Zhao Yang Chen Haihua Li Qianqian(College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 Editorial Department of Journal of Qingdao Agricultural University Qingdao 266109)

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》2017年第6期57-62,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省自然科学基金(ZR2016CM17);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);2012年度国家级大学生创新创业训练计划(SRTP-201210435010)

摘　　要：为探讨海藻酸钠(AGNa)及其分子质量对高直链玉米淀粉(HACS)物化性质的影响,采用快速黏度分析仪(RVA)、差示扫描量热仪(DSC)、动态流变仪、物性测定仪(TA)等,研究了不同分子质量的海藻酸钠-高直链玉米淀粉复合体系(AGNa-HACS)的糊化、凝胶及老化性质。结果表明,分子质量较低的AGNa易与HACS发生相互作用,使HACS糊化焓增加了4.13 J/g,抑制HACS的短期老化,使HACS 3 d后的老化率(R3)降低了0.08。AGNa分子质量增加,其本身的黏度与亲水的能力增加,导致AGNa-HACS的稠度增加。分子质量较高的AGNa使HACS峰值、末值黏度分别增加了87.0、115.8 RVU,提高HACS的热稳定性,使HACS衰减值降低了20.7 RVU,抑制HACS的长期老化,使HACS 7、14 d后的老化率(R_7、R_(14))分别降低了0.25和0.14。To investigate the effect of sodium alginate（AGNa） and its molecular weight on the physicochemical properties of high - amylose corn starch （ HACS）, pasting, gelling and retrogradation properties of sodium alginate - high - amylose corn starch mixtures （ AGNa - HACS） with different molecular weight of AGNa were studied with rapid viscosity analyzier, differential scanning calorimeter, dynamic rheometer and texture analyser. The results showed that with addition of AGNa with lower molecular weight, the gelatinization enthalpy of HACS was increased by 4.13 J/g, and short - term retrogradation was inhibited, with R3 decreased by 0.08. It might be ascribed as that compared with AGNa with higher molecular weight, AGNa with lower molecular weight was much easier to interact with HACS. With addition of AGNa with higher molecular weight, viscosity of HACS paste were significantly increased, with the peak and final viscosity increased by 87.0, 115.8 RVU respectively. Thermal stability of HACS was enhanced, with attenuation value decreased by 20.7 RVU. Long - term retrogradation of HACS was inhibited, with R7 ,R14 decreased by 0.25, 0.14 respectively.

关 键 词：海藻酸钠 分子质量 高直链玉米淀粉 糊化性质 凝胶性质 老化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]