木薯改性淀粉对鹅血凝胶特性的影响  

Effect of Modified Tapioca Starch on Gel Characteristics of Goose Blood

作　　者：伍梦婷 郭娟娟 徐云强 罗凯凯 汪兰 吴文锦[1,2] 熊光权 孙卫青[1,2] WU Meng-ting;GUO Juan-juan;XU Yun-qiang;LUO Kai-kai;WANG Lan;WU Wen-jin;XIONG Guang-quan;SUN Wei-qing(College of Life Science, Yangtze University, Jingzhou 434023,China;Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064, China)

机构地区：[1]长江大学生命科学学院,湖北荆州434023 [2]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：《食品工业科技》2019年第6期95-99,113,共6页Science and Technology of Food Industry

基　　金：湖北省国际科技合作项目(2011BFA024)

摘　　要：为研究木薯改性淀粉对鹅血凝胶特性的影响,将不同浓度的木薯改性淀粉与鹅血混合,测定鹅血凝胶的保水性、质构、色泽、流变特性、热特性和感官评价等指标。结果表明,木薯改性淀粉添加浓度为0.2%时,保水性与未添加木薯改性淀粉的鹅血相比提高11.14%;咀嚼性是未添加木薯改性淀粉的鹅血的2.07倍;鹅血凝胶的感官评分与未添加木薯改性淀粉的鹅血相比提高45.83%;弹性值是未添加木薯改性淀粉的鹅血的2.71倍。静态流变学分析表明,添加0.2%的木薯改性淀粉,凝胶的表观黏度和触变环面积较小,说明凝胶的塑性和流变稳定性得到改善。通过热力学分析,木薯改性淀粉添加浓度为0.2%时,鹅血凝胶的变性温度与未添加木薯改性淀粉的鹅血相比增加9.2℃,热焓是未添加木薯改性淀粉的鹅血的1.03倍,使得鹅血凝胶更稳定。可见0.2%的木薯改性淀粉与鹅血混合能够较好提高鹅血的凝胶特性。To observe the effect of modified tapioca starch on the properties of goose blood gel,modified tapioca starch of different concentrations was mixed with goose blood.The water holding capacity (WHC),texture,color,rheological properties,thermal properties and sensory evaluation of goose blood gel were measured.The results showed that when it was added 0.2% concentration of modified tapioca starch,the WHC was improved by 11.14% compared with the control,the chewiness was 2.07 times as much as that of concentration addition,the sensory score was improved by 45.83% compared with that of concentration addition and the springiness was 2.71 times that of the control.Static rheological analysis showed that the apparent viscosity and thixotropic ring area of the gel were smallest with addition of 0.2% of modified tapioca starch,which demonstrated the plasticity and rheological stability of the gel was improved.Through thermodynamic analysis,the thermal phase transition temperature (Tm) was improved by 9.2 ℃ compared with that of concentration addition and the enthalpy (ΔH) was 1.03 times compared with that of concentration addition which made the gels more stable. The result suggested that 0.2% modified tapioca starch mixed with goose blood could significantly improve the gel characteristics of goose blood.

关 键 词：鹅血 木薯改性淀粉 凝胶 品质 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]