甘薯淀粉对山药凝胶肠理化特性的影响  

Effects of Sweet Potato Starch on Physicochemical Properties of Yam Gel

作　　者：赵灿 陶星宇 汤尚文[1] 刘传菊[1] 豁银强[1] 张倩 Zhao Can;Tao Xingyu;Tang Shangwen;Liu Chuanju;Huo Yinqiang;Zhang Qian(Hubei University of Arts and Science,Xiangyang 441053;Xiangyang Academy of Agricultural Sciences,Xiangyang 441057)

机构地区：[1]湖北文理学院,襄阳441053 [2]襄阳市农业科学院,襄阳441057

出　　处：《中国粮油学报》2023年第2期58-65,共8页Journal of the Chinese Cereals and Oils Association

基　　金：襄阳市科技局科技研发项目(202719289);湖北文理学院大学生创新创业训练计划项目(X202110519024);湖北省中央财政引导地方科技发展专项(2020ZYYD023)。

摘　　要：为研究甘薯淀粉对山药凝胶肠理化特性的影响,对不同甘薯淀粉添加量下山药凝胶肠的质构特性、色度、热特性、水分状态、微观结构以及结晶特性进行了测试。结果表明:甘薯淀粉的添加显著增强了山药凝胶肠的硬度、胶着性、咀嚼性、内聚性和回复性,但黏性、弹性和白度下降;当甘薯淀粉添加量达到20%时,凝胶肠硬度达到7 060.65 g,胶着性为5 263.38 g,咀嚼性为4 623.80 g,内聚性为0.75,回复性为0.42,接近市售火腿肠的质地。甘薯淀粉的添加降低了山药凝胶肠的含水量和水分子的自由度,导致淀粉分子运动受限从而使相对结晶度和回生焓降低,凝胶肠质地更为致密。The effect of sweet potato starch on the physicochemical properties of yam gel was analyzed in the present study. The texture properties, chroma, thermal properties, moisture state, microstructure and crystalline structure of yam gel with different sweet potato starch additions were tested. The results showed that the addition of sweet potato starch significantly enhanced the hardness, gumminess, chewiness, cohesiveness and resilience of yam gel, while the adhesiveness, springiness and whiteness decreased. When the content of sweet potato starch reached 20%, the hardness of gel reached 7 060.65 g, the gumminess was 5 263.38 g, the chewiness was 4 623.80 g, the cohesiveness was 0.75, and the resilience was 0.42, close to the texture of ham sausage. The results of DSC, LF-NMR, SEM and XRD showed that the addition of sweet potato starch reduced the water content and the degree of freedom of water molecules, resulting in the limited movement of starch molecules, thus resulting in the reduction of relative crystallinity and retrogradation enthalpy, and the denser texture of Yam gel.

关 键 词：山药 凝胶肠 甘薯淀粉 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]