滑子菇多糖对玉米淀粉理化特性的影响  

Effects of Pholiota nameko Polysaccharide on Physicochemical Properties of Corn Starch

作　　者：赵辉 张艳荣[1,2] 杨岩 樊红秀 刘婷婷[1,2] 王大为[1,2] Zhao Hui;Zhang Yanrong;Yang Yan;Fan Hongxiu;Liu Tingting;Wang Dawei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130000;Edible Fungus Processing Technology Integrated Scientific Research Base,Ministry of Agriculture and Rural Affairs,Changchun 130000)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130000 [2]农业农村部食用菌加工技术集成科研基地,长春130000

出　　处：《中国食品学报》2023年第2期100-110,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：吉林省科技发展计划项目(20210202058NC)。

摘　　要：研究了不同质量浓度滑子菇多糖对玉米淀粉的糊化特性、流变特性、质构特性、热力学特性以及微观结构的影响,探究滑子菇多糖与玉米淀粉间的作用机理,揭示多糖对淀粉品质形成影响的量效关系。结果表明:滑子菇多糖可提高滑子菇多糖-玉米淀粉复配体系的黏度和糊化温度,延缓糊化过程。当滑子菇多糖质量浓度为0.9 g/mL时,复配体系的崩解值为1.77 mPa·s,回生值为3.63 mPa·s、糊化焓为3.95 J/g,表明此时抗老化效果最佳且稳定性最好。随着多糖质量浓度的增加,复配体系的黏弹性和假塑性逐渐增强,流动性逐渐降低。红外光谱分析表明,滑子菇多糖与玉米淀粉间通过氢键发生相互作用,且在多糖质量浓度为0.9 g/mL时氢键作用最强。冷冻电镜结果表明当滑子菇多糖质量浓度为0.6 g/mL时,复配体系的微观结构呈孔隙均匀的蜂窝状。The effects of different mass concentrations of Pholiota nameko polysaccharides on pasting,rheological,texture,thermodynamic properties and microstructure of corn starch were studied.To explore the interaction mechanism between polysaccharides and corn starch and reveal the dose-effect relationship between polysaccharides and starch quality.The results showed that Pholiota nameko polysaccharide could improve the viscosity and gelatinization temperature of the compound system,indicating that the polysaccharide delayed the gelatinization process.When the mass concentration of Pholiota nameko polysaccharides was 0.9 g/mL,the breakdown value of the compound system was 1.77 mPa·s,the setback value was 3.63 mPa·s and the gelatinization enthalpy was 3.95 J/g,indicating that the anti-aging effect and stability of the compound system were the best.With the increase of polysaccharide mass concentration,the viscoelasticity and pseudoplasticity of the complex system gradually increased,and the flow index gradually decreased.Fourier transform infrared spectroscopy analysis showed that the interaction between the polysaccharides and corn starch was through hydrogen bond,and the hydrogen bond interaction was the strongest when the polysaccharide mass concentration was 0.9 g/mL.The results of cryo-electron microscopy showed that the microstructure of the compound system was honeycomb with uniform pores when the polysaccharide mass concentration was 0.6 g/mL.

关 键 词：滑子菇多糖 玉米淀粉 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]