不同亲水胶体对百合淀粉糊化及流变学特性的影响  

Effects of Different Hydrocolloids on Gelatinization and Rheological Properties of Starch from Lilium Bulbs

作　　者：黎欢 王蓉蓉[3] 刘洁 张群[1,2] 李高阳 单杨[1,2] 丁胜华 Li Huan;Wang Rongrong;Liu Jie;Zhang Qun;Li Gaoyang;Shan Yang;Ding Shenghua(Institute of Agricultural Products Processing,Hunan Academy of Agricultural Sciences,Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety,Changsha 410125;Long Ping Branch,Graduate School of Hunan University,Changsha 410081;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南省农业科学院农产品加工研究所果蔬贮藏加工与质量安全湖南省重点实验室,长沙410125 [2]湖南大学研究生院隆平分院,长沙410081 [3]湖南农业大学食品科技学院,长沙410128

出　　处：《中国食品学报》2021年第5期57-66,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400902-2-1);湖南省长沙市杰出创新青年培养计划(KQ1905025);湖南省重点研发计划项目(2017NK2112);湖南省农业科技创新项目(2017GC03)。

摘　　要：通过向龙牙百合鳞茎淀粉中添加不同来源的亲水胶体(瓜尔豆胶、黄原胶、阿拉伯胶、果胶、魔芋胶、羟丙基甲基纤维素),测定其黏度、热力学及流变学特性的变化,探究不同亲水胶体对百合淀粉糊化及流变学特性的影响。结果表明:不同亲水胶体与淀粉的混合体系表现出不同的糊化及流变学特性。添加瓜尔豆胶后的混合体系峰值黏度、谷值黏度和最终黏度均提高,而添加其余胶体后均降低。差示扫描量热结果表明:羟丙基甲基纤维素使混合体系的峰值温度和终止温度降低,添加其余胶体后混合体系糊化温度升高;添加亲水胶体后,糊化温度范围减小,热焓值降低。百合淀粉及添加不同亲水胶体后的淀粉混合物均随剪切频率增大呈现剪切稀化现象,均为假塑性流体。添加瓜尔豆胶后混合体系弹性模量(G′)、黏性模量(G″)和稠度系数(K)显著提高,流动系数(n)降低,假塑性增强;而其余胶体混合体系的G′和G″的变化规律不同。明确不同种类亲水胶体对百合淀粉糊化和流变特性的影响,可为百合淀粉与亲水胶体复配在食品中的应用提供参考。The effects of hydrocolloids(guar gum,xanthan gum,gum arabic,pectin,konjac glucomanman,hydroxypropylmethylcellulose)on gelatinization and rheological properties of starch from Lilium bulbs were investigated through the determination of pasting,thermal,and rheological properties.The results showed that the gelatinization and rheological properties of the mixed system were significantly different.The peak viscosity,the trough viscosity,and the final viscosity of the guar gum mixed system were significantly increased,while other hydrocolloids mixed system were reduced.The peak temperature and conclusion temperature of the mixed system were reduced by adding hydroxypropylmethylcellulose with DSC measurement and the gelatinization temperature of the mixed system became higher after the addition of other hydrocolloids.However,the gelatinization temperature range and the thermal enthalpy value were reduced after the addition of the hydrocolloids.Lily starch with or without mixed hydrocolloids from different sources showed shear thinning phenomenon with the increased shearing frequency,all of which were pseudoplastic fluids.The elastic modulus(G′),viscous modulus(G″),and the consistency coefficient(K)of mixture were significantly increased by adding guar gum,whereas the fluid index(n)was decreased.The G′and G″of system mixed with other hydrocolloids showed different tendencies.These results could provide a reference for the application of lily starch and hydrocolloids mixed system in food.

关 键 词：亲水胶体 百合淀粉 黏度特性 热力学特性 流变学特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]