沙蒿籽胶对马铃薯淀粉凝胶的热学性能、质构特性、流变特性的影响  

Effects of Artemisia sphaerocephala Krasch Gumon on the Thermal,Textural and Rheological Properties of Potato Starch Gel

作　　者：孟杰 云雪艳 陈倩茹 董同力嘎 MENG Jie;YUN Xueyan;CHEN Qianru;DONG Tungalag(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2021年第16期66-74,共9页Science and Technology of Food Industry

基　　金：内蒙古自治区“草原英才”工程滚动支持项目(2017)。

摘　　要：为探究沙蒿籽胶的提取工艺,并研究沙蒿籽胶对马铃薯淀粉凝胶特性的影响,采用超声波辅助水提法提取沙蒿籽胶,利用正交试验得出其最优条件,将其得到的沙蒿籽胶添加至马铃薯淀粉凝胶中,通过差示扫描量热仪、扫描电镜等研究其对淀粉糊各项性能的影响。结果表明:料液比为1:40,温度50℃,时间1.5 h,沙蒿籽胶得率最高,达20.7%;添加沙蒿籽胶后马铃薯淀粉凝胶的糊化起始温度和糊化终止温度升高,焓值ΔH增大;微观结构观察表明,添加较低水平(0.1%~0.5%)沙蒿胶量的淀粉糊网络结构越来越致密,孔洞分布均一,空隙较小;同时观察淀粉糊的质构特征发现硬度、弹性等均增大;动态流变实验表明,在较低水平(0.1%~0.5%)沙蒿籽胶添加量下,G'、G''值明显升高,马铃薯淀粉糊的粘弹性提高,tanδ值明显降低,随后在较高水平(1.0%)沙蒿籽胶添加量下,G'、G''值明显下降;静态流变实验表明,添加沙蒿籽胶处理的马铃薯淀粉均为假塑性流体,并且淀粉糊稠度系数K增大,流体指数n减小,沙蒿籽胶添加量为0.3%的马铃薯淀粉糊,触变环面积减少,体系的剪切稳定性提高。因此,添加较低水平(0.1%~0.5%)沙蒿籽胶能够增强马铃薯淀粉凝胶质构性能,过高添加量(1.0%)反而对其凝胶质构性能产生不利影响。In order to explore the extraction technology of Artemisia sphaerocephala Krasch gum and study the effect of Artemisia sphaerocephala Krasch gum on the properties of potato starch gel,ultrasonic assisted water extraction method was used to extract Artemisia sphaerocephala Krasch gum,and the optimum conditions were obtained by orthogonal test.And the effects of potato starch added with Artemisia sphaerocephala Krasch gum on its properties were studied by differential scanning calorimetry and scanning electron microscope.The results showed that the yield of Artemisia sphaerocephala Krasch gum was as high as 20.7%when the ratio of material to liquid was 1:40,the temperature was 50℃,and the time was 1.5 h.The gelatinization initial temperature and gelatinization terminating temperature of potato starch paste were increased,and the enthalpyΔH was also increased after adding Artemisia sphaerocephala Krasch gum.The microstructural observation showed that the starch paste network with a lower amount of Artemisia sphaerocephala Krasch gum(0.1%~0.5%)was more and more compact,with uniform distribution of pores and small interstices.At the same time,the textural characteristics of starch paste were observed,and the hardness and elasticity were increased.The dynamic rheological experiments showed that additive amount of Artemisia sphaerocephala Krasch gum at a lower level(0.1%~0.5%),the values of G'and G''were significantly increased,the viscoelasticity of potato starch paste was increased,and the tanδvalue was significantly decreased,and then additive amount of Artemisia sphaerocephala Krasch gum at a higher level(1.0%),the values of G'and G''were significantly decreased.Static rheological experiments showed that the potato starch treated with Artemisia sphaerocephala Krasch gum was pseudoplastic fluid,and starch paste viscosity coefficient K increased,fluid index n decreased,the addition of Artemisia sphaerocephala Krasch gum was 0.3%potato starch paste decreased the thixotropic ring area,which improved the shear stabil

关 键 词：沙蒿籽胶 马铃薯淀粉 凝胶 热学性能 流变特性 质构特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]