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食品与发酵工业  2019, Vol. 45 Issue (6): 91-96    DOI: 10.13995/j.cnki.11-1802/ts.018014
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
高酯果胶对豌豆淀粉凝胶糊化及流变特性的影响
郑炯1,2*, 张可珺1,2, 曾瑞琪1,2, 张甫生1,2
1(西南大学 食品科学学院,重庆,400715)
2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
Effects of high methoxyl pectin on pasting and rheological properties of pea starch gel
ZHENG Jiong1,2*, ZHANG Kejun1,2, ZENG Ruiqi1,2, ZHANG Fusheng1,2
1 (College of Food Science, Southwest University, Chongqing 400715, China)
2 (National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China)
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摘要 为研究高酯果胶(high methoxyl pectin, HMP)对豌豆淀粉凝胶特性的影响,以豌豆淀粉为原料,加入不同比例的HMP后考察豌豆淀粉的糊化和流变特性的变化。结果表明,豌豆淀粉的峰值黏度、崩解值以及回生值随着HMP添加量的增加而逐渐降低,当豌豆淀粉/HMP的配比(质量比)为8:2时,复配体系具有最低的峰值黏度、崩解值和回生值;糊化温度随HMP的增加而升高,当豌豆淀粉/HMP的配比(质量比)为8.5:1.5时,糊化温度增加至75.85 ℃。HMP的添加并未改变豌豆淀粉凝胶的流体性质,豌豆淀粉/HMP复配体系仍为典型的假塑性流体。HMP对豌豆淀粉的储能模量(G′)的影响大于对损耗模量(G″)的影响,随着HMP添加量的增加,复配体系的G′逐渐下降,淀粉凝胶的黏性逐渐增强,复配体系表现出弱凝胶的动态流变特征。HMP降低了豌豆淀粉凝胶的硬度,豌豆淀粉/HMP的配比(质量比)为8:2时,复配体系的硬度达到最低;但弹性和黏着性随HMP的增加而升高。扫描电镜观察到添加HMP后,豌豆淀粉凝胶内部结构更加均匀稳定,网络结构更致密。
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郑炯
张可珺
曾瑞琪
张甫生
关键词:  豌豆淀粉  高酯果胶  糊化特性  流变特性  质构特性    
Abstract: The effects of high methoxyl pectin (HMP) on the gelling properties of pea starch were explored. The changes in pasting and rheological properties of pea starch were investigated by adding HMP in different ratios. The results showed that the peak viscosity, breakdown value, and setback value of pea starch gradually decreased with increasing HMP. Besides, they were the lowest when the ratio of pea starch to HMP was 8:2. The gelling temperature increased with increasing HMP, and it increased to 75.85 ℃ when the ratio of pea starch to HMP was 8.5:1.5. However, HMP did not change the rheological properties of pea starch gel. The pea starch/HMP mixed system was still a typical pseudoplastic fluid. The effect of HMP on the energy storage modulus (G′) of the mixed system was greater than that of the loss modulus (G″). The G′ of mixed system decreased with increasing HMP, and the viscosity of pea starch gel increased gradually, and the mixed system showed dynamic rheological characteristics of a weak gel. HMP lowered the hardness of pea starch gel, and it was the lowest when the ratio of pea starch to HMP was 8:2. However, the elasticity and adhesiveness of pea starch gel increased with HMP. Scanning electron microscope showed that the internal structure of pea starch gel was more uniform and stable after adding HMP, and the network structure was denser.
Key words:  pea starch    HMP    pasting properties    rheological properties    texture properties
收稿日期:  2018-06-12                出版日期:  2019-03-25      发布日期:  2019-04-18      期的出版日期:  2019-03-25
基金资助: 中央高校基本科研业务费(XDJK2016B035、SWU 2016 1702001)
作者简介:  副教授(本文通讯作者,E-mail:zhengjiong-swa@126.com)。
引用本文:    
郑炯,张可珺,曾瑞琪,等. 高酯果胶对豌豆淀粉凝胶糊化及流变特性的影响[J]. 食品与发酵工业, 2019, 45(6): 91-96.
ZHENG Jiong,ZHANG Kejun,ZENG Ruiqi,et al. Effects of high methoxyl pectin on pasting and rheological properties of pea starch gel[J]. Food and Fermentation Industries, 2019, 45(6): 91-96.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018014  或          http://sf1970.cnif.cn/CN/Y2019/V45/I6/91
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