氯化钠、蔗糖和碳酸钠对芡实淀粉糊化特性的影响  

Effects of NaCl,Sucrose and Na_2CO_3 on Pasting Properties of Starch from Seeds of Euryale ferox Salisb.

作　　者：陈学玲[1] 关健[1] 梅新[1] 施建斌[1] 蔡沙[1] 何建军[1] CHEN Xueling;GUAN Jian;MEI Xin;SHI Jianbin;CAI Sha;HE Jianjun(Institute for Farm Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences, Wuhan 430064, China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品科学》2017年第17期60-65,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：研究氯化钠、蔗糖和碳酸钠对芡实淀粉糊化特性的影响规律。采用差示扫描量热法等方法测定了不同质量分数氯化钠(1%、2%、3%、4%、5%)、蔗糖(4%、8%、12%、16%、20%)和碳酸钠(0.5%、1.0%、1.5%、2.0%、2.5%)对芡实淀粉的糊化温度、溶解度、膨胀度、冻融稳定性等糊化特性的影响。结果发现,氯化钠、蔗糖和碳酸钠均提高了芡实淀粉的糊化温度。原芡实淀粉透明度为1.3%,氯化钠的加入降低了透明度,而蔗糖和碳酸钠则提高其透明度。氯化钠、蔗糖和碳酸钠均增加了芡实淀粉糊的膨胀度和溶解度,并均降低其冻融稳定性。在凝沉性方面,三者表现不一,低含量的氯化钠(1%~3%)和碳酸钠(0.5%~1.5%)均有利于芡实淀粉糊的稳定;高含量的氯化钠(4%~5%)和碳酸钠(2.0%~2.5%)均促使淀粉糊凝沉增加,降低稳定性;而蔗糖则提高了芡实淀粉糊的凝沉稳定性。由此可见,在芡实淀粉糊化过程中,氯化钠、蔗糖和碳酸钠三者对其糊化特性的影响显著。The effects of NaCl,sucrose and Na2CO3on pasting properties of starch from the seeds of Euryale ferox Salisb.were investigated.Pasting temperature,solubility,swelling power,freeze-thaw stability and other pasting properties were determined by differential scanning calorimetry(DSC)and other methods in the presence of various NaCl(1%,2%,3%,4%,5%,m/m),sucrose(4%,8%,12%,16%,20%,m/m)and Na2CO3(0.5%,1.0%,1.5%,2.0%,2.5%,m/m)concentrations.Pasting temperature,swelling power and solubility of the starch were increased and freeze-thaw stability was decreased by the addition of NaCl,sucrose and Na2CO3at all concentrations.Light transmittance of the starch paste was1.3%,and it decreased in the presence of NaCl,but increased in the presence of sucrose and Na2CO3.In addition,low contents of NaCl(1%-3%)and Na2CO3(0.5%-1.5%)were favorable for the stability of the starch paste.High contents of NaCl(4%-5%)and Na2CO3(2.0%-2.5%)increased retrogradation and consequently reduced stability,while sucrose increased the stability of the starch paste.Therefore,NaCl,sucrose and Na2CO3all had significant impacts on gelatinization properties of the starch.

关 键 词：芡实 淀粉 糊化特性 差示扫描量热法 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]