甜菜果胶对小麦淀粉老化的影响  

Effect of Sugar Beet Pectin on the Retrogradation of Wheat Starch

作　　者：王心 闫璟圆 张倩 许欢 陈晓明 徐磊 Wang Xin;Yan Jingyuan;Zhang Qian;Xu Huan;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7期169-176,共8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：采用流变仪、质构仪、傅里叶红外光谱仪、X-射线衍射仪、扫描电子显微镜等多种试验仪器研究甜菜果胶(SBP)添加量对小麦淀粉短期和长期老化特性的影响。结果表明:随着SBP添加量的增加,小麦淀粉的峰值黏度、终值黏度和相对崩解值显著提高(P<0.05),而相对回生值显著降低(P<0.05)。SBP可降低淀粉的凝沉速率,静置48 h后的清液体积分数从76.03%降低到6.01%(P<0.05)。添加SBP后,小麦淀粉凝胶在贮藏过程中的硬度增加量从356.02 g降低到178.19 g(P<0.05),1 047 cm^(-1)/1 022 cm^(-1)峰高比值从0.72降低到0.61,而相对结晶度从10.11%降低到8.06%。此外,扫描电子显微镜结果显示较高添加量的SBP可使淀粉凝胶老化后表面粗糙度降低,仍保持蜂窝状结构。本研究表明,SBP对小麦淀粉的老化具有一定的抑制作用,在淀粉基食品加工时可适量加入SBP来降低产品的老化程度。The effects of sugar beet pectin(SBP)on the short-term and long-term retrogradation of wheat starch were investigated by rheological analysis,texture analysis,Fourier transform infrared spectroscopy,X-ray diffraction and scanning electron microscopy,respectively.The results showed that with increasing of SBP concentrations,the peak viscosity,final viscosity and relative breakdown viscosity of wheat starch significantly increased(P<0.05),while relative setback viscosity remarkably decreased(P<0.05).SBP reduced the sedimentation rate,and the volume fraction of supernatant after 48 hours of standing decreased from 76.03%to 6.01%.After adding SBP,the increment of starch gel hardness during storage significantly decreased from 356.02 to 178.19 g(P<0.05),the ratio of 1047 cm^(-1)/1022 cm^(-1) decreased from 0.72 to 0.61,and the relative crystallinity decreased from 10.11%to 8.06%.Moreover,scanning electron microscopy results showed that the higher addition of SBP could reduce the surface roughness of starch gel and maintain honeycomb structure after retrogradation.These results demonstrate that the addition of SBP plays a crucial role in interfering with retrogradation of wheat starch.Adding appropriate amount of SBP can reduce the retrogradation degree of starch based food during processing.

关 键 词：小麦淀粉 甜菜果胶 老化特性 抑制 

分 类 号：TS235.1[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]