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食品与发酵工业  2019, Vol. 45 Issue (7): 101-108    DOI: 10.13995/j.cnki.11-1802/ts.018433
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
不同盐离子对豌豆淀粉/低酯果胶复配体系理化特性的影响
郑炯1,2*, 余彬彬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 different salt irons on physicochemical properties of pea starch/low methoxyl pectin composite system
ZHENG Jiong1,2*, YU Binbin1,2, 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 以豌豆淀粉(pea starch, PS)和低酯果胶(low methoxyl pectin, LMP)为原料,将二者按质量比8.5∶1.5混合后形成豌豆淀粉/低酯果胶(PS/LMP)复配体系,考察在不同浓度(0.1、0.5、1.0 mol/L)及不同种类(NaCl、CaCl2、KCl)的盐离子作用下,复配体系流变、质构、糊化等理化特性的变化情况。结果表明,3种盐离子均提高了复配体系的抗剪切性能,但未改变复配体系的非牛顿流体特征,复配体系的稠度系数K随盐浓度增大而增大,流体指数n变化较小。盐离子能降低复配体系的弹性性能,提高体系的黏性比例。K+能显著增强复配体系的硬度,而Ca2+对复配体系的黏着性与咀嚼性的影响较大。盐离子会影响复配体系的糊化特性,其中Ca2+的影响最为显著,复配体系的峰值黏度和糊化温度在Ca2+存在时大幅增加,崩解值也随之增加,而回生值则呈下降趋势。观察淀粉颗粒结构发现,盐离子抑制淀粉吸水膨胀,对淀粉起到一定的保护作用,而这种作用以二价离子更为显著。说明盐离子对PS/LMP复配体系的流变、质构、糊化等理化特性有较大影响,其影响程度总体表现为Ca2+>K+>Na+
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郑炯
余彬彬
曾瑞琪
张甫生
关键词:  盐离子  豌豆淀粉  低酯果胶  流变特性  质构特性  糊化特性    
Abstract: Pea starch (PS) and low methoxyl pectin (LMP) were used as raw materials to form a composite system, and the mass ratio of PS to LMP was 8.5∶1.5. Effects of different concentrations (0.1, 0.5, 1.0 mol/L) and different salt ions (NaCl, CaCl2, KCl) on the changes in rheology, texture, gelatinization properties and other physiochemical properties of the composite system were investigated. The results showed that all three salt irons increased the shear resistance of the system. However, the characteristics of non-Newtonian fluid of the system did not change. The consistency coefficient (K) of the composite system increased with increasing salt, while the fluid index (n) hardly changed. Salt ions could reduce the elastic properties and increase the viscosity ratio of the system. K+ could significantly increase the hardness of the system, and Ca2+ had greater influences on the adhesiveness and chewiness of the system. Salt ions had effects on gelatinization properties of the system, and Ca2+ had the most significant impacts, because the peak viscosity and gelatinization temperature of the system increased significantly in the presence of Ca2+. The disintegration value of the system also increased, but the retrograde value showed a downward trend. The structures of starch granules showed that salt ions, especially bivalent ions, could inhibit starch swelling and therefore protect the starch. This study indicated that salt ions had great influences on the rheological, textural, gelatinization and other physiochemical properties of PS/LMP complex system in such an order: Ca2+>K+>Na+.
Key words:  salt ions    pea starch    low methoxyl pectin    rheological properties    texture properties    pasting properties
收稿日期:  2018-08-04      修回日期:  2018-09-18           出版日期:  2019-04-15      发布日期:  2019-05-14      期的出版日期:  2019-04-15
基金资助: 中央高校基本科研业务费(XDJK2016B035、SWU201 61702001)
作者简介:  副教授(本文通讯作者,E-mail:zhengjiong_swu@126.com)。
引用本文:    
郑炯,余彬彬,曾瑞琪,等. 不同盐离子对豌豆淀粉/低酯果胶复配体系理化特性的影响[J]. 食品与发酵工业, 2019, 45(7): 101-108.
ZHENG Jiong,YU Binbin,ZENG Ruiqi,et al. Effects of different salt irons on physicochemical properties of pea starch/low methoxyl pectin composite system[J]. Food and Fermentation Industries, 2019, 45(7): 101-108.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018433  或          http://sf1970.cnif.cn/CN/Y2019/V45/I7/101
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