山梨糖醇和麦芽糖醇对玉米淀粉糊化和老化性质的影响  

Effects of Sorbitol and Maltitol on the Gelatinization and Retrogradation Properties of Corn Starch

作　　者：房子蔚 王雨生[1] 于真[1] 陈海华[1,2] FANG Ziwei;WANG Yusheng;YU Zhen;CHEN Haihua(College of Food Science and Engineering,Qingdao Agricultural University,Qingdo 266109,China;Barthurst Future Agricultural Technology Institute,Qingdao Agricultural University,Qingdo 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学巴瑟斯未来农业科技学院,山东青岛266109

出　　处：《食品科技》2022年第7期217-223,共7页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2016CM17);山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825);青岛农业大学研究生创新立项项目(QNYCX20029)。

摘　　要：采用差示扫描量热法、X射线衍射法和扫描电镜观察法比较添加不同质量分数(20%~50%)的2种糖醇(山梨糖醇和麦芽糖醇)对淀粉糊化特性、老化特性、老化动力学、玻璃化转变温度、结晶特性及微观结构的影响。结果显示,随着2种糖醇质量分数的增加,玉米淀粉的老化焓、结晶速率、相对结晶度均逐渐降低;在贮藏过程中,添加山梨糖醇和麦芽糖醇显著增强了玉米淀粉在2θ为20°的衍射峰,淀粉凝胶网络结构的蜂窝状孔洞变大、孔壁变厚,说明添加糖醇延缓了玉米淀粉老化;添加糖醇后玉米淀粉的糊化温度升高,糊化焓分别降低了0.32~2.13 J/g和0.52~2.25 J/g;贮藏7 d后,添加糖醇的玉米淀粉凝胶的最大冷冻浓缩状态下玻璃化转变温度分别降低了3.30~9.55℃和1.55~7.08℃。研究结果为改善淀粉基食品抗老化品质具有一定的指导意义。In order to explore the effect of sugar alcohol on the retrogradation and physicochemical properties of corn starch gel,differential scanning calorimetry(DSC),X-ray diffraction(XRD)and scanning electron microscopy(SEM)were used to analyze the gelatinization properties,retrogradation enthalpy,recrystallization kinetics,glass transition temperature of the maximally freeze-concentrated state,crystallization properties,and microstructure of corn starch gel with addition of different type and level(20%~50%)of sugar alcohol(maltitol and sorbitol).The results showed that the retrogradation enthalpy,crystallization rate and relative crystallinity of corn starch gel decreased with increasing the addition level of sugar alcohols.During storage,the addition of sorbitol and maltitol significantly enhanced the diffraction peak intensity at 2θof 20°for corn starch,while the pore size and pore wall of starch gels became larger and thicker,respectively,indicating that the addition of sugar alcohol could retard the retrogradation of corn starch.The addition of sugar alcohol caused the gradually increase in the gelatinization temperature of corn starch and decrease in the gelatinization enthalpy by 0.32~2.13 J/g and 0.52~2.25 J/g,respectively.After 7 d storage,the glass transition temperature of the maximally freeze-concentrated state of corn starch gel with sorbitol and maltitol were decreased by 3.30~9.55℃and 1.55~7.08℃.This study could provide a guidance for improving the quality of starch based food during storage.

关 键 词：玉米淀粉 山梨糖醇 麦芽糖醇 老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]