海藻酸钠与刺槐豆胶协同作用对绿豆淀粉的短期和长期老化影响  

Synergistic Effects of Sodium Alginate and Locust Bean Gum on Short-and Long-term Retrogradation of Mung Bean Starch

作　　者：栾茜玉 陈妍 张一秀 王雨生[1] 于真[1] 陈海华[1,2] LUAN Qian-yu;CHEN Yan;ZHANG Yi-xiu;WANG Yu-sheng;YU Zhen;CHEN Hai-hua(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109,China;Barthurst Future Agri-Tech Institute,Qingdao Agriculture University,Qingdao,Shandong 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学巴瑟斯未来农业科技学院,山东青岛266109

出　　处：《粮油食品科技》2024年第4期112-120,共9页Science and Technology of Cereals,Oils and Foods

基　　金：日照市创新领军人才(团队)(日政字[2021]64号);国家大学生创新教育计划项目(202310435114);青岛农业大学研究生创新项目(QNYCX22098);山东青少年教育科学规划项目大学生学术课题(23BSH155)。

摘　　要：以海藻酸钠(SA)、刺槐豆胶(LBG)和绿豆淀粉(MBS)为原料,采用动态流变仪、质构仪、差示扫描量热仪、X-射线衍射仪和低场核磁共振仪探究了SA、LBG及不同复配比例的SA-LBG混合物对MBS老化的影响及其影响机理。结果显示,添加SA、LBG和SA-LBG混合物均能降低老化MBS凝胶的硬度、老化焓值、重结晶速率常数(k)、相对结晶度和水的流动性,提高其损失因子。低场核磁共振结果发现SA-LBG混合物提高了MBS凝胶的自旋-自旋弛豫时间(T_(2))。SA、LBG和SA-LBG混合物均能延缓MBS凝胶老化,其中SA-LBG混合物抗老化效果更显著。当SA与LBG以1∶1质量比复配时,SA-LBG混合物具有最强的协同作用,能有效抑制淀粉老化。这主要是由于SA与LBG的协同作用及SA、LBG和淀粉之间的氢键和静电相互作用均能减缓淀粉分子之间的相互作用,抑制淀粉的重结晶。为引入SA-LBG复合物提高MBS基食品品质提供一定的理论依据。In this study,sodium alginate(SA),locust bean gum(LBG)and mung bean starch(MBS)were used as raw materials.Dynamic rheometer,texture analyzer,differential scanning calorimeter,X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA,LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms.The results showed that adding SA,LBG and SA-LBG mixture can reduce the hardness,aging enthalpy value,recrystallization rate constant(k),relative crystallinity and water mobility of aged MBS gel,and increase its loss factor.Low-field NMR results found that the SA-LBG mixture increased the T_(2) of MBS gel.The results show that SA,LBG and SA-LBG mixture can delay the aging of MBS gel,among which the anti-aging effect of SA-LBG mixture is more significant.SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation.This may be due to that the synergistic effects between SA and LBG,as well as hydrogen binding among SA,LBG and starch,which could prevent interactions between starch molecules and inhibit starch recrystallization.These findings might provide useful information for improving MBS-based products’shelf-life with introduction of SA-LBG.

关 键 词：绿豆淀粉 老化 海藻酸钠 刺槐豆胶 协同作用 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]