交联甜菜果胶对蜡质玉米淀粉糊化、流变及老化特性的影响  

Effect of Cross-linked Sugar Beet Pectin on the Gelatinization, Rheological and Retrogradation Properties of Waxy Corn Starch

作　　者：许欢 张倩 闫璟圆 王心 王晓乐 陈晓明 徐磊 Xu Huan;Zhang Qian;Yan Jingyuan;Wang Xin;Wang Xiaole;Chen Xiaoming;Xu Lei(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian 223003,Jiangsu)

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223003

出　　处：《中国食品学报》2023年第6期103-111,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31801581);江苏省研究生科研与实践创新计划项目(SJCX21_1500,SJCX21_1502)。

摘　　要：为探究交联甜菜果胶(CSBP)与蜡质玉米淀粉(WCS)的相互作用,将不同质量分数的CSBP添至WCS中,制备WCS-CSBP复配体系,对其糊化、流变及老化特性进行研究。结果 表明:随着CSBP添加量的增加,复配体系的崩解值、回生值、峰值黏度和终值黏度逐渐增加(P<0.05),而糊化温度未发生显著变化(P>0.05)。添加CSBP后,复配体系稠度系数K和滞后环面积增加(P<0.05),剪切稳定性降低,储能模量G′和损耗模量G″增大。粒径分析表明,添加CSBP可以促进WCS颗粒的溶胀,复配体系的D50从46.19μm增加至175.95μm(P<0.05)。添加CSBP质量分数越高,复配体系凝胶表面孔隙越大,孔结构密度越低,孔壁变厚越显著。此外,CSBP的添加可显著降低复配体系储藏过程中的凝胶强度(P<0.05)和淀粉分子的重结晶,表现出较好的抗老化性。添加CSBP可显著改善WCS的理化性质,研究结果可为CSBP在淀粉基食品中的开发与应用提供理论参考。In order to explore the interaction between cross-linked sugar beet pectin(CSBP)and waxy corn starch(WCS),different amounts of CSBP were added to WCS to prepare WCS-CSBP blends,and their gelatinization,rheological and retrogradation properties were investigated.The results showed that with the addition of CSBP,the breakdown,setback value,peak value and final viscosities of the blends gradually increased(P<0.05),while the gelatinization temperatures showed no significant difference(P>0.05).After addition of CSBP,both the consistency coefficient(K)value and hysteresis area of the blends increased(P<0.05),the shear stability decreased,and the storage modulus(G')and loss modulus(G")increased.Particle size analysis suggested that addition of CSBP could promote the swelling of WCS particles,and the D50 of the blends increased remarkably from 46.19 to 175.95μm(P<0.05).As the CSBP concentration increased,the pore size of the blend gel surface became larger,the pore structure density became lower,and the pore wall thickness became higher.In addition,the incorporation of CSBP significantly decreased the gel strength(P<0.05)and the recrystallization of starch molecules during the storage of the blends,indicating a good anti-retrogradation property.The addition of CSBP can significantly improve the physicochemical properties of WCS,and the results of this study can provide an important reference for the application of CSBP in starch-based foods.

关 键 词：交联甜菜果胶 蜡质玉米淀粉 糊化 流变 老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]