食品胶协同干热处理对马铃薯淀粉理化特性的影响  

Effects of Food Gums Combined with Dry Heating on Physicochemical Properties of Potato Starch

作　　者：林鑫 杨宏[2] LIN Xin;YANG Hong(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Enviroment Correlative Dietology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]华中农业大学,环境食品学教育部重点实验室,湖北武汉430070

出　　处：《食品科技》2021年第3期245-252,共8页Food Science and Technology

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2018YFD0901003)。

摘　　要：为了改善马铃薯淀粉加工特性,选用瓜尔胶、羧甲基纤维素钠和黄原胶3种食品胶分别与马铃薯淀粉复配后进行干热处理,研究食品胶协同干热处理对马铃薯淀粉糊化、老化和流变特性的影响。研究发现,中3种食品胶协同干热处理均能够降低糊化温度与糊化焓,并且均能增强淀粉体系稳定性,使其呈现出弹性流体性质,不仅如此还均能提高淀粉糊热稳定性以及耐剪切能力,此外均能增强淀粉凝胶的冻融稳定性。结果表明,3种食品胶协同干热处理均能起到改善马铃薯淀粉加工特性的作用,对其改善程度对比分析发现,黄原胶协同干热处理改善马铃薯淀粉特性效果最好。In order to improve the processing characteristics of potato starch,guar gum,sodium carboxymethyl cellulose and xanthan gum combined with dry heating was used to investigate the gelatinization,retrogradation and rheological properties of potato starch.In this study,three food gums combined with dry heating could decrease the gelatinization temperature and gelatinization enthalpy of starch,enhance the stability of the starch system and make it mainly show the elasticity,improve the thermal stability and shear resistance of the system;increase the peak viscosity and setback value,reduce the breakdown value of starch paste,enhance the freeze-thaw stability of potato starch.The results showed that three food gums combined with dry heating could improve the processing characteristics of potato starch.Comparing to other two food gums,xanthan gum combined with dry heating has the best effect on improving the properties of potato starch.

关 键 词：马铃薯淀粉 食品胶 干热处理 糊化 老化 流变特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]