魔芋葡甘聚糖/玉米淀粉复配体系流变学性质  

Rheological Properties of Konjac Glucomannan/Corn Starch Mixed System

作　　者：王良玉 邹慧 汪师帅 WANG Liang-yu;ZOU Hui;WANG Shi-shuai(College of Cooking and Food Engineering,Wuhan Business University,Wuhan 430056,Hubei,China)

机构地区：[1]武汉商学院烹饪与食品工程学院,湖北武汉430056

出　　处：《食品研究与开发》2019年第6期14-18,共5页Food Research and Development

基　　金：湖北省教育厅科学研究计划指导性项目(B2017277)

摘　　要：以魔芋葡甘聚糖、玉米淀粉为主要原料构成复配体系。通过改变魔芋葡甘聚糖与玉米淀粉的复配比例,以及向体系中添加不同质量的碳酸钠,研究其对复配体系流变特性的影响。结果表明:魔芋葡甘聚糖/玉米淀粉复配体系属于假塑性流体,呈现明显的剪切稀化现象。当魔芋葡甘聚糖与玉米淀粉的质量比为1∶2时,体系的零剪切黏度、凝胶性质最强。此外,碳酸钠含量和体系的零剪切黏度、凝胶强度成正相关。研究可为淀粉与亲水胶体之间的复配提供基础性资料,也为魔芋葡甘聚糖与玉米淀粉复配体系在食品工业中的应用及品质控制提供参考。Konjac glucomannan and corn starch were used as main raw materials to form the mixed system.The rheological properties of the system were studied by changing the ratio of konjac glucomannan and corn starch,or adding different amounts of sodium carbonate to the system.The results showed that the mixed system belonged to pseudoplastic fluid and presented an obvious shear thinning phenomenon.When the quality ratio of konjac glucomannan to corn starch was 1∶2,the zero-shear viscosity and the gel property of the system reached the maximum.In addition,the sodium carbonate content was positively correlated with the zero-shear viscosity and gel strength of the system.The research could provide basic information for the mixing between starch and hydrophilic colloid,and provide reference for the application and quality control of konjac glucomannan and corn starch mixed system in food industry.

关 键 词：魔芋葡甘聚糖 玉米淀粉 复配 流变 黏度 

分 类 号：TS201.7[轻工技术与工程—食品科学]