海藻酸钠和黄原胶对橡子淀粉热特性及凝胶特性的影响  

The Effects of Sodium Alginate and Xanthan Gum on the Thermal and Gel Properties of Acorn Starch

作　　者：赵胜男 梅新[2,3] 黄师荣[1] 隋勇[2,3] 张羽之 蔡芳 施建斌[2,3] 熊添 Zhao Shengnan;Mei Xin;Huang Shirong;Shui Yong;Zhang Yuzhi;Cai Fang;Shi Jianbin;Xiong Tian(School of Chemical Engineering and Technology,Xiangtan University,Xiangtan 411105;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064;Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064)

机构地区：[1]湘潭大学化工学院,湘潭411105 [2]农业农村部农产品冷链物流技术重点实验室,湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [3]湖北省农业科技创新中心农产品加工研究分中心,武汉430064

出　　处：《中国粮油学报》2025年第3期94-102,共9页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省农业科技创新中心创新团队项目(2024-620-000-001-021)。

摘　　要：为提高橡子淀粉凝胶的稳定性,研究海藻酸钠和黄原胶在不同添加量下对橡子淀粉糊化、热特性、流变、质构、化学键交联及水分迁移情况的影响。结果表明:添加2种胶体后,橡子淀粉的峰值黏度、谷值黏度、终值黏度和糊化温度均显著提高,崩解值和糊化焓显著降低,且相同添加量下,海藻酸钠的影响更显著(P<0.05)。2种亲水胶体的添加均显著提高了橡子淀粉凝胶的流变特性(耐剪切稳定性、稠度、黏弹性)和质构特性(凝胶强度、硬度、回复性),其中橡子淀粉与黄原胶质量比为12.0∶0.5时制作的凝胶较原淀粉凝胶强度提高了126.56%。此外,加入海藻酸钠和黄原胶提高了凝胶的短程有序度和水分束缚力,亲水胶体与淀粉分子之间主要靠氢键交联。To enhance the stability of Acorn Starch(AS)gels,the effects of Sodium Alginate(SA)and Xanthan Gum(XG)on the pasting,thermal properties,rheology,texture,chemical bond crosslinking,and water migration of AS were investigated.The results showed that both hydrocolloids increased the peak viscosity,trough viscosity,final viscosity,and gelatinization temperature of AS,while reducing its breakdown value and gelatinization enthalpy.The effect of SA was more pronounced(P<0.05).The addition of both hydrophilic colloids significantly improved the rheological properties(shear stability,consistency,and viscoelasticity)as well as texture properties(gel strength,hardness,and resilience)of the AS gel.When the ratio of AS to XG was 12.0∶0.5(m/m),the gel strength increased by 126.56%compared to the pure starch gel.Furthermore,the inclusion of SA and XG enhanced the short-range order and water-binding capacity of the gel.It was found that hydrophilic colloids and starch molecules were crosslinked through hydrogen bonds.

关 键 词：橡子淀粉 海藻酸钠 黄原胶 糊化 凝胶 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]