小分子海藻糖对纯胶乳化特性的调控研究  

Study on the regulation of small molecule trehalose on the emulsifying properties of puritygum

作　　者：甘欢华 刘钟栋[1] 李华[1] 魏国华 GAN Huan-hua;LIU Zhong-dong;LI Hua;WEI Guo-hua(Henan University of Technology,Zhengzhou 450001,Henan,China;Yichun Big Turtle Life Science Co.,Ltd.,Yichun 336000,Jiangxi,China)

机构地区：[1]河南工业大学,河南郑州450001 [2]宜春大海龟生命科学有限公司,江西宜春336000

出　　处：《粮食与油脂》2019年第12期94-97,共4页Cereals & Oils

基　　金：国家重点研发计划资助项目（2016YFD0400800)

摘　　要：为了改善纯胶的食品添加性能,通过设计不同小分子海藻糖添加量对纯胶的乳化特性进行调控,以纯胶的取代度、黏度、表面油含量以及均质液表面油层厚度为评价指标,并通过对数据的分析比较,得到小分子海藻糖对纯胶的乳化特性调控规律。最后得到的试验结果表明,小分子海藻糖不仅可以提高纯胶分子的亲水性,还能改善变性淀粉的内部结构,从而赋予纯胶更好的乳化特性。In order to improve the food additive performance of puritygum,the emulsifying properties of puritygum was regulated by adding different amounts of small molecule trehalose.The substitution degree,viscosity,surface oil content of puritygum and the thickness of oil layer on the surface of homogeneous liquid were used as evaluation indexes,and the regulation rule of the emulsification characteristics of the small molecule trehalose on the puritygum was obtained by analyzing and comparing the data.The results showed that small molecule trehalose could not only improve the hydrophilicity of pure gel molecules,but also improve the internal structure of modified starch,so as to impart better emulsifying properties to puritygum.

关 键 词：纯胶 小分子海藻糖 乳化稳定性 应用 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]