干热处理对马铃薯淀粉—离子胶混合物理化性质的影响  

Effect of dry heating on physicochemical properties of potato starch- ionic gum mixture

作　　者：邱超[1] 姬娜[1] 李晓静[1] 熊柳[1] 孙庆杰[1] 

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

出　　处：《粮油食品科技》2015年第3期11-15,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：将马铃薯淀粉与黄原胶、海藻酸钠、羧甲基纤维素钠(CMC)等混合后进行干热处理,制得热改性马铃薯淀粉。研究干热处理对马铃薯淀粉分别与3种离子胶混合制成的混合物的物理化性质的影响。结果表明:经干热处理后,马铃薯淀粉—CMC和马铃薯淀粉—黄原胶混合物的凝胶硬度、胶着性和咀嚼性均显著增加,热稳定性显著增强。而马铃薯淀粉—海藻酸钠混合物凝胶的质构特性和热稳定性没有显著变化。红外测定结果表明,与离子胶混合,再经干热处理后后,马铃薯淀粉的红外特征峰向低波长移动,分子间的氢键增强,表明了淀粉与离子胶在干热过程中发生了相互作用。Thermally modified potato starch was prepared by dry heat treatment,mixing potato starch with xanthan,sodium alginate and sodium carboxymethyl cellulose (CMC),respectively.The effects of dry heat treatment on the physicochemical properties of the mixtures were researched.The results indicated that the gel hardness,gumminess,chewiness and thermal stability of potato starch -CMC and potato starch -xanthan significantly increased after dry heating.However,those of potato starch -sodium alg-inate had no significant difference between before and after dry heating.Fourier transform infrared spec-tra (FTIR)results exhibited that the peaks of all samples after dry heating shifted to a lower wave-lengths,showed that hydrogen bonds between starch molecular chains were strengthened.The results indicated that the interaction between starch chain and ionic gums occurred during dry heat treatment.

关 键 词：干热处理 淀粉 离子胶 理化性质 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]