不同物理形态淀粉凝胶体系的建立  

Establishment of Starch Gelling System with Different Physical Forms

作　　者：林顺顺[1] 赵杰 宋晓燕[1] 马兵团 金钰[3] 马常云 孙晓薇[3] 陈慧 王佩茹 李梦琴[1] Lin Shunshun;Zhao Jie;Song Xiaoyan;Ma Bingtuan;Jin Yu;Ma Changyun;Sun Xiaowei;Chen Hui;Wang Peiru;Li Mengqin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;Henan Tongchang Industrial Co.Ltd.,Zhengzhou 450000;Henan Academy of Forestry,Zhengzhou 450008)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南同昌实业有限公司,郑州450000 [3]河南省林业科学研究院,郑州450008

出　　处：《中国食品学报》2022年第11期114-122,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31901820);河南省高等学校重点科研项目(20A550010)。

摘　　要：为建立不同物理形态的淀粉凝胶模型体系,采用视觉成像、倾斜平板残留分析,SPSS方差分析、PCA分析,对6种淀粉经糊化老化后所得液态、半固态、软固态、固态、硬固态5种物理形态的凝胶体系进行客观界定,建立6种淀粉的5种物理形态凝胶体系。该体系的建立为研究不同物理形态淀粉基质食品在口腔加工过程中的摩擦学行为和口感影响机制提供基础数据。In order to establish starch gelling model system with different physical forms,visual imaging,inclined plate residual analysis,SPSS variance analysis and PCA analysis were used to objectively define the gelling system with five physical forms of liquid,semi-solid,soft solid,solid and hard solid,that obtained after gelatinization and aging of six kinds of starch.Thus,a gelling system with five physical forms of six starches was established.The establishment of the system provides a basis for the study of tribological behavior and taste influencing mechanism of starch matrix foods with different physical forms during oral processing.

关 键 词：淀粉凝胶 质构特性 口感 凝胶形态 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.7[轻工技术与工程—食品科学与工程]