大米淀粉与大豆粉比例对糊化特性及物性学性质的影响  

Effect of Intermixing Ratio of Rice Starch and Soybean Flour on Their Pasting Characteristics and Physical Properties

作　　者：庞志花 刘萍[1] 曹金诺 刘新旗[1] 陈存社[1] Pang Zhihua;Liu Ping;Cao Jinnuo;Liu Xinqi;Chen Cunshe(China Food Flavor and Nutrition Health Innovation Center,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]中国食品风味与营养健康创新中心、北京工商大学,北京100048

出　　处：《中国食品学报》2023年第9期53-59,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：将大米淀粉(RS)和大豆粉(S)按不同比例混合,对混合体系进行糊化特性、颗粒特性、流变及摩擦学特性分析。结果表明:S抑制淀粉的糊化,导致糊化温度升高。随着S浓度的增加,混合物的糊化温度由85.55℃提高到了94.5℃,峰值黏度由1461 cp下降到25 cp,衰减值由741 cp下降到2 cp,回生值由1028 cp下降到13 cp,并且RS和S混合糊化后粒径增大,抑制淀粉凝胶的形成。所有样品均表现出剪切稀释行为,加入大豆粉会产生较低的黏度、屈服应力和稠度系数。在滑动速度<10 mm/s时,除RS/SP 9/1外,RS和S的混合使摩擦系数有所增大。Rice starch(RS)and soybean flour(S)were mixed in different proportions,and the mixed system was analyzed for pasting characteristics,particle characteristics,rheology and tribological properties.S inhibited starch pasting,leading to an increase in the pasting temperature.As the concentration of S increased,the pasting temperature of the mixtures increased from 85.55℃to 94.5℃,the peak viscosity decreased from 1461 cp to 25 cp,the decay value from 741 cp to 2 cp,and the regrowth value from 1028 cp to 13 cp.And the particle size increased after RS and S mixed pasting,which inhibited the formation of starch gel.All samples exhibited shear dilution behavior,and the addition of soybean flour produced lower viscosity,yield stress,and consistency coefficient.At a sliding speed of<10 mm/s,the combination of RS and S increased the friction coefficient,except for RS/S 9/1.

关 键 词：大米淀粉 大豆粉 糊化 流变 摩擦 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]