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食品与发酵工业  2021, Vol. 47 Issue (15): 262-266    DOI: 10.13995/j.cnki.11-1802/ts.026648
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
采用高温快速黏度分析仪分析高直链玉米淀粉糊化和黏度变化
周琪, 杨帆, 刘潇, 刘兴训*
(南京财经大学 食品科学与工程学院,食品软物质结构与先进制造实验室,江苏 南京,210046)
Gelatinization and pasting behavior of high-amylose corn starch using high temperature RVA
ZHOU Qi, YANG Fan, LIU Xiao, LIU Xingxun*
(School of Food Science and Engineering,Structure of Food Soft Matter and Laboratory of Advanced Manufacturing,Nanjing University of Finance & Economics,Nanjing 210046,China)
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摘要 高直链淀粉(G50)的起始糊化温度较高,无法采用常温快速黏度分析仪(rapid viscosity analyzer, RVA)对其糊化和黏度变化进行分析。该文采用高温RVA分析了高直链玉米淀粉在不同温度下的黏度变化,采用流变仪和质构仪研究了高直链玉米淀粉胶体的流变和质构特征,并用扫描电镜观察了不同温度处理后的淀粉凝胶微观结构。结果表明,高直链淀粉的峰值黏度、崩解值随着加热温度的升高而逐渐增大,高温处理后凝胶的硬度、脆性、胶着性、咀嚼性均随温度的升高而增加;同时,高直链淀粉经高温处理后呈凝胶状。该研究对高直链淀粉在95~140 ℃加热温度下的颗粒和分子变化提供了新的认识,为高直链玉米淀粉在功能食品与可降解材料中的应用提供了理论支持。
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周琪
杨帆
刘潇
刘兴训
关键词:  高直链玉米淀粉  快速黏度分析仪  流变学    
Abstract: This study explored the pasting properties of high-amylose corn starch 50 (G50) at different temperatures using the high-temperature rapid viscosity analyzer (RVA). Moreover, the rheometer and texture analyzer (TPA) were utilized to study the rheology and texture characteristics of G50, scanning electron microscopy was used to observe the microstructure of starch gel after different temperature treatment. The results showed that, as the temperature rose from 95 ℃ to 140 ℃, the peak and setback viscosity of G50 increased, and the starch was gelatinous. The hardness, brittleness, springiness and chewiness of the G50 gel were also increased. This study provides a new insight and theoretical foundation of the behavior changing of G50 under high-temperature treatments.
Key words:  high-amylose corn starch    rapid viscosity analyzer    rheology
收稿日期:  2021-02-19      修回日期:  2021-03-20           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 江苏省基础研究计划(自然科学基金)(BK20190795;BK20191407)
作者简介:  硕士研究生(刘兴训研究员为通讯作者,E-mail:ytboy652@163.com)
引用本文:    
周琪,杨帆,刘潇,等. 采用高温快速黏度分析仪分析高直链玉米淀粉糊化和黏度变化[J]. 食品与发酵工业, 2021, 47(15): 262-266.
ZHOU Qi,YANG Fan,LIU Xiao,et al. Gelatinization and pasting behavior of high-amylose corn starch using high temperature RVA[J]. Food and Fermentation Industries, 2021, 47(15): 262-266.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026648  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/262
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