瓜尔豆胶对锥栗淀粉糊化和流变学特性的影响  

Effect of Guar Gum on Gelatinization and Rheological Properties of Castanea henryi Starch

作　　者：周玉杰[1] 李安平[1] 杨玉蓉 黄采姣 

机构地区：[1]中南林业科技大学经济林培育与保护省部共建教育部重点实验室,湖南长沙410004

出　　处：《食品科学》2017年第23期65-69,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD14B04)

摘　　要：以新鲜锥栗为原料,考察了瓜尔豆胶对锥栗淀粉的糊化特性和流变学特性的影响。结果表明,向锥栗淀粉中添加瓜尔豆胶后,锥栗淀粉糊化溶液的峰值黏度和终值黏度增大,且随瓜尔豆胶添加比例的增加而增大;添加瓜尔豆胶增大了锥栗淀粉的起始糊化温度和峰值糊化温度,提高了锥栗淀粉的吸热焓,使得糊化过程更长,吸热更多。添加瓜尔豆胶后的锥栗淀粉溶液显示为假塑性流体,剪切变稀现象更为明显,具有更大的黏弹性。添加瓜尔豆胶后,混合物形成的凝胶表面空隙中填充物增多,空隙数量减少,且空隙分布更加均匀。The effect of guar gum on gelatinization and rheological properties of Castanea henryi starch was investigated. The results showed that the peak viscosity and final viscosity of the starch paste increased concentration-dependently with the addition of guar gum. Similarly, the onset gelatinization temperature （To）, peak gelatinization temperature （Tp） and endothermic enthalpy （ΔH） were improved with the addition of guar gum, resulting in prolonged gelatinization process and greater heat absorption. The starch solution with added guar gum was a non-Newtonian flow with significant shear thinning and superior viscoelastic properties. The scanning electron microscope images showed more fillings in the holes on the surface of mixed gels of guar gum and C. henryi starch, less holes and more even distribution of holes compared with pure starch gels.

关 键 词：锥栗淀粉 瓜尔豆胶 糊化特性 流变特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]