纳米纤维素对小麦淀粉糊化和流变特性的影响  

Effect of Nanocellulose on Wheat Starch Gelatinization and Rheological Properties

作　　者：高焌茹 张思原[1] 李宏 吕坤凌 GAO Jun-ru;ZHANG Si-yuan;LI Hong;LV Kun-ling(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2021年第8期30-37,共8页Food Research and Development

摘　　要：将不同比例微晶纤维素(microcrystalline cellulose,MCC)、纳米晶体纤维素(nanocrystaline cellulose,NCC)、纳米纤化纤维素(nanofibrillated cellulose,NFC)与小麦淀粉(wheat starch,WS)复配,对比研究纳米纤维素对小麦淀粉糊化和流变特性的影响。结果表明:NCC和NFC的加入均会使起始糊化温度降低,峰值和终值黏度升高,促进淀粉的糊化,且NFC的作用效果更明显;MCC则会阻碍淀粉的糊化,抑制淀粉的短期回生。NCC和NFC会促进小麦淀粉糊化时更多可溶性直链淀粉的渗出,与MCC相比显著提升小麦淀粉凝胶的持水能力。Power-Law方程拟合静态流变数据发现:MCC、NCC、NFC加入后小麦淀粉凝胶仍为假塑性流体,NCC和NFC可显著提高小麦淀粉凝胶的K值,是良好的增稠剂。动态流变试验发现NCC和NFC的加入增强了小麦凝胶的弹性,凝胶的结构更为致密,质地更坚硬。Compounding microcrystalline cellulose(MCC),nanocrystal cellulose(NCC),nanofibrillated cellulose(NFC)with wheat starch(WS)in different proportions,to compare and study the influence of nanocellulose on the gelatinization and rheological properties of wheat starch. The results showed that the addition of NCC and NFC would reduce the gelatinization starting temperature,increased the peak and final viscosity,promoted starch gelatinization,and the effect of NFC was more obvious;MCC would hinder starch gelatinization and inhibit starch short-term rebirth. NCC and NFC would promote the exudation of more soluble amylose during gelatinization of wheat starch,and significantly improved the water holding capacity of wheat starch gel compared with MCC. The Power-Law equation fitting static rheological data found that after adding MCC,NCC,and NFC,the wheat starch gel was still a pseudoplastic fluid. NCC and NFC could significantly increased the K value of its wheat starch gel,and it was a good thickener. Dynamic rheological experiments found that the addition of NCC and NFC enhanced the elasticity of wheat gel,the structure of the gel was denser and the texture was harder.

关 键 词：纳米晶体纤维素 纳米纤化纤维素 小麦淀粉 糊化特性 流变特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]