三赞胶对玉米变性淀粉糊化、流变特性及微观结构的影响  

Effect of Sanzan Gum on Pasting,Rheological and Microstructural Properties of Modified Corn Starch

作　　者：郑雪梅 乞锋辉 靳晓伟 刘学珍 孙哲浩 李巧玲[1] ZHENG Xuemei;QI Fenghui;JIN Xiaowei;LIU Xuezhen;SUN Zhehao;LI Qiaoling(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Fengchuan Biotechology Co.,Ltd.,Xingtai 051730,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018 [2]河北沣川生物科技有限公司,河北邢台051730

出　　处：《食品科学》2025年第7期76-84,共9页Food Science

基　　金：中央引导地方科技发展资金项目(246Z7102G)。

摘　　要：本实验通过糊化特性分析、流变学分析、质构剖面分析、扫描电镜观察等手段,研究三赞胶对玉米变性淀粉糊化、流变特性及微观结构的影响。结果表明,随着三赞胶质量分数的增加,混合体系的峰值黏度、谷值黏度、最终黏度及糊化温度均增加,三赞胶与玉米变性淀粉间存在着一定的协同增稠作用。三赞胶与玉米变性淀粉混合体系发生剪切稀化,具有假塑性流体特性。NaCl的加入增加了混合体系黏度,NaCl浓度和pH值的调整不会改变混合体系的假塑性流体特性。三赞胶可以增加玉米变性淀粉的中值粒径D_(50)和凝胶强度,当调整体系pH值为4.0时,混合体系的D_(50)减小、凝胶强度增加;加入NaCl溶液且pH 4.0时,混合体系的D_(50)和凝胶强度随着NaCl浓度的增加而减小。与单独的玉米变性淀粉凝胶相比,添加三赞胶后混合体系微观结构的孔洞变得更均匀,将混合体系pH值调至4.0,凝胶孔洞略微变小,加入0.10 mol/L NaCl溶液且pH 4.0时,凝胶孔洞明显变小。The effect of Sanzan gum on the pasting,rheological and microstructural properties of modified corn starch was investigated.The results showed that the peak viscosity,trough viscosity,final viscosity and pasting temperature of the mixed system increased with increasing mass fraction of Sanzan gum,and there was a synergistic thickening effect between Sanzan gum and modified corn starch.The mixed system was a pseudoplastic fluid with shear-thinning properties.The addition of NaCl increased the viscosity of the mixed system,while the pseudoplastic properties were unaffected by changes in NaCl concentration and pH.The D_(50) value and gel strength of modified corn starch were increased by the addition of Sanzan gum.When the pH of the system was adjusted to 4.0,the D_(50) decreased and the gel strength increased.When the pH was fixed at 4.0,the D_(50) and gel strength of the mixed system decreased with the increase in NaCl concentration.The microstructure of mixed gels showed more homogeneous pore size distribution compared with that of modified corn starch gels.The pore size became slightly smaller when the pH of the mixed system was adjusted to 4.0,and it significantly decreased after further addition of 0.10 mol/L NaCl.

关 键 词：三赞胶 玉米变性淀粉 糊化特性 流变特性 微观结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]