β-葡聚糖对燕麦淀粉凝胶特性及老化的影响  

Effects ofβ-Glucan on Gel Properties and Retrogradation of Oat Starch

作　　者：张晶[1] 张美莉[1] Zhang Jing;Zhang Meili(College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国食品学报》2021年第8期91-101,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31760468)。

摘　　要：燕麦淀粉与β-葡聚糖的相互作用在燕麦面团的形成中发挥着重要的作用。为研究β-葡聚糖对燕麦淀粉的影响,将不同比例β-葡聚糖添加到燕麦淀粉中,测定复配体系的微观结构、流变学特性等,并探究β-葡聚糖对淀粉老化的影响。结果表明:随着β-葡聚糖添加量的提高,复配体系颗粒粒径显著减小,形成致密、连续的类蜂窝状网络结构,糊化焓值升高,表明复配体系具有较好的稳定性。红外分析表明复配体系并未形成新的基团,主要通过氢键作用形成网络结构。β-葡聚糖的添加可以显著降低复配体系凝胶的硬度,增加弹性,改善淀粉食品品质。β-葡聚糖提高了复配体系糊化温度和峰值时间,降低了崩解值和回生值,表现出更好的热稳定性和抗老化性。添加β-葡聚糖后,复配体系仍表现出弱凝胶动态流变学特性。与燕麦淀粉相比,β-葡聚糖添加量为5%~10%的复配体系黏弹性增强,稠度系数增大,剪切变稀现象更明显,其中添加量为10%的复配体系固体性质表现最明显;添加量为15%~20%的复配体系黏弹性降低,剪切稳定性提高;添加10%β-葡聚糖可以抑制燕麦淀粉的长期回生。本研究结果可为复配体系在食品加工中的应用提供参考。The interaction between oat starch andβ-glucan plays a major role in the formation of oat dough.In order to explore the effects ofβ-glucan on properties of oat starch,β-glucan was added to oat starch with different ration.Microstructure,rheological and effect ofβ-glucan on starch retrogradation were studied.The results showed that with the increase of adding amount ofβ-glucan,the particle size of the compound system significantly decreased,oat starch/β-glucan mixed systems formed a dense,continuous honeycomb-like network structure,the enthalpy of gelatinization increased,indicating that mixed system had a good stability.Infrared spectroscopy showed that the system did not form a new group.β-Glucan could significantly reduce the hardness,increase the mixture and improve the quality of food.Pasting temperature and peak time of pastes were increased while setback value and breakdown value were reduced by addingβ-glucan.The mixed system had better thermal stability and aging resistance.The mixed system was still a weak gel.Compared with the original starch,the viscoelasticity and consistency coefficient increased,and mixture was easier to shear thinning added with 5%-10%β-glucan.The solid property was the most obvious when added with 10%.When the addition amount was 15%-20%,the viscoelasticity decreased,while the shear stability of the mixed system increased.β-Glucan inhibits the long-term regeneration of oat starch when added with 10%.The research results can provide a reference for the application of the mixed system in food industry.

关 键 词：Β-葡聚糖 燕麦淀粉 微观结构 流变特性 老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]