玉米淀粉与食用胶共混体系理化性质的研究  

Physicochemical Properties of Corn Starch and Edible Hydrocolloid Mixed System

作　　者：曲金萍 陈金玉 张亚杰 张坤生[1] 任云霞[1] QU Jin-ping;CHEN Jin-yu;ZHANG Ya-jie;ZHANG Kun-sheng;REN Yun-xia(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnologyand Food Science,Tianjin University of Commerce,Tianjin 300134,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2019年第10期1-5,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31701612);国家自然科学基金(31671873);国家重点研发计划课题(2016YFD0401503)

摘　　要：本文以玉米淀粉和食用胶(卡拉胶、果胶)为研究对象,探讨了不同配比的共混体系透光度、凝沉性、凝胶特性以及流变学等指标的变化。结果显示,随着食用胶加入量的增加,混合体系的透光度逐渐下降,当玉米淀粉和食用胶复配比例为9.5∶0.5 g/g时透光度最好,透光度分别为0.356(卡拉胶)、0.679(果胶)。混合体系静置相同时间时,随着食用胶比例的增多,混合体系的凝沉性呈现逐渐增强的趋势。静态流变学实验显示,混合体系的表观粘度随着剪切速率的增加而逐渐减小,直至趋于平稳;动态流变学结果表明,混合体系的粘弹性随着食用胶比例的增加而增加。In this paper,corn starch and edible glue( carrageenan and pectin) were used as the research objects to discuss changes of blend system transparency,retrogradation,gel property and rheology with different proportions. The experiment showed that with the increase of edible addition,blend system transparency was gradually reduced.When the mixed proportion between corn starch and edible glue was 9.5 ∶ 0.5 g/g,the transparency was the best. Their transparency respectively reached0.356( carrageenan) and 0.679( pectin). When the blend system had the same stewing time,with the increase of edible glue proportion,retrogradation of the blend system was present in the gradually enhanced tendency. The static rheology experiment showed that apparent viscosity of the blend system was reduced with the increase of shearing rate until it tended to be stable.The dynamic rheology results indicated that viscoelasticity of the blend system was increased with the increase of edible glue ratio.

关 键 词：玉米淀粉 食用胶 共混体系 凝沉性 质构 流变 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]