钙离子对小麦淀粉-低酯甜菜果胶复配体系糊化和流变特性的影响  

Effects of Calcium Ion on Gelatinization and Rheological Properties of Wheat Starch-Low Methoxyl Sugar Beet Pectin Blend

作　　者：王心 张萌 刘笑 梁乃国 陈晓明 徐磊 Wang Xin;Zhang Meng;Liu Xiao;Liang Naiguo;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9期44-52,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：以小麦淀粉(WS)和低酯甜菜果胶(LP)为原料组成复配物体系,研究钙离子添加(0.5,1.0,1.5 mmol/L)对WS/LP复配体系糊化和流变特性的影响。结果表明:随着钙离子添加量的提高,复配体系的峰值黏度、崩解值、终值黏度和回生值均显著增加(P<0.05)。添加钙离子后,复配体系屈服应力(σ0)提高,稠度系数(K)降低,仍表现出剪切变稀的特征,而复配体系的储能模量(G′)和损耗模量(G")均随添加量的增加呈逐渐增加的趋势。钙离子提高了复配体系的硬度、胶着性和咀嚼性,而体系的内聚性未发生显著变化(P>0.05)。红外光谱结果表明添加钙离子后复配体系未形成新的共价键。此外,微观结构结果显示,随钙离子浓度的增加,复配体系的孔径增大,孔壁厚度增加。钙离子可显著改善WS/LP复配体系的糊化和流变性质,研究结果可为WS/LP复配体系在食品中的应用提供参考。In this experiment,the effects of calcium ion addition at different levels(0.5,1.0,1.5 mmol/L)on gelatinization and rheological properties of wheat starch-low methoxyl sugar beet pectin(WS/LP)blend were investigated.The results showed that peak viscosity,breakdown value,final viscosity and setback value of the blend were increased remarkably with the increase of calcium ion concentration(P<0.05).After adding calcium ion into the blend,the yield stress(σ0)was increased,the consistency coefficient(K)was decreased,while still exhibited shear thinning behavior.The storage modulus(G')and loss modulus(G")of the blend were gradually heighten with calcium ion increasing.Calcium ion addition raised the hardness,adhesion and chewability of the blend,while the cohesion had no significant change(P>0.05).Infrared spectra results indicated that the blend did not form a new covalent bond after the addition of calcium ion.Moreover,with the increase of calcium ion concentration,the pore diameter of the blend was gradually increased,and the pore wall thickness was gradually enhanced.Calcium ion can significantly improve the gelatinization and rheological properties of WS/LP blend,and the result of this study may provide a reference for the application of the blend in food.

关 键 词：低酯甜菜果胶 钙离子 小麦淀粉 糊化性质 流变性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]