黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响  

Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch

作　　者：刘敏[1] 赵欣[2] 阚建全[1,3] 张甫生 郑炯[1,3] LIU Min;ZHAO Xin;KAN Jianquan;ZHANG Fusheng;ZHENG Jiong(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China;Chongqing Engineering Research Center for Special Food, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆第二师范学院重庆市功能性食品协同创新中心,重庆400067 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2018年第6期45-50,共6页Food Science

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);重庆市功能性食品协同创新中心项目(167001);中央高校基本科研业务费专项(XDJK2016B035;SWU20161702001)

摘　　要：为探究亲水性胶体对淀粉性质的影响,将不同比例的黄原胶添加到莲藕淀粉中,研究两者复配后莲藕淀粉的糊化、流变、质构特性及微观结构的变化。结果表明:黄原胶提高了淀粉糊终值黏度、糊化峰值时间并降低淀粉的崩解值和回生值,复配体系有更好的热稳定性和抗老化性。添加不同比例的黄原胶使莲藕淀粉糊的剪切应力不同程度降低,稠度系数K增大,流体指数n降低,加入黄原胶后的淀粉糊仍为假塑性流体,但是具有更好的增稠作用;加入黄原胶提高了淀粉的贮能模量、损耗模量,降低了损耗角正切值tanδ,体系的黏弹性和稳定性增强,其中莲藕淀粉与黄原胶配比为8.0∶2.0(g/g)的复配体系增稠效果、黏弹性、稳定性最好。复配体系的硬度、内聚性、黏着性、咀嚼性降低,弹性略有增大,添加黄原胶形成的凝胶质地更柔软。扫描电子显微镜观察到添加黄原胶后淀粉内部形成更加均匀稳定的结构。The aim of this work was to explore the influence of adding different proportions of xanthan gum as a hydrophilic colloid to lotus root starch on its pasting,rheological and textural properties and microstructure.The results showed that final viscosity and peak time of starch paste were increased while peak viscosity,setback value and breakdown value were reduced by adding xanthan gum.The mixed system had better thermal stability and aging resistance.Shear stress was declined to different degrees with increasing addition of xanthan;furthermore,the consistency coefficient K was increased whereas the fluid index n was decreased.The starch paste was still a pseudoplastic fluid after addition of xanthan gum,but the mixed system had higher thickening capacity.G’and G”were improved and tanδwas reduced by addition of xanthan gum;viscoelasticity and stability were increased as well.A8.0:2.0(m/m)mixture of xanthan gum and lotus root starch had the best thickening capacity,viscoelasticity and stability.The hardness,cohesion,gumminess and chewiness of mixed systems were decreased,and the elasticity was increased compared with neat starch.The texture of xanthan gum-starch mixed gels was softer.A more uniform and stable structure was observed after adding xanthan gum under scanning electron microscope(SEM).Keywords:xanthan gum;lotus

关 键 词：黄原胶 莲藕淀粉 糊化性质 流变特性 质构特性 微观结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]