食品与发酵工业 >

2020 , Vol. 46 >Issue 14: 54 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023431

研究报告

水溶性大豆多糖对马铃薯淀粉理化性能的影响

  • 焦昆鹏 ,
  • 马丽苹 ,
  • 张晓宇 ,
  • 罗磊 ,
  • 向进乐 ,
  • 樊金玲 ,
  • 杜琳
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品绿色加工与质量安全控制国际联合实验室,河南 洛阳,471023)
    3(食品加工与安全国家级实验教学示范中心,河南 洛阳,471023)
硕士,实验师(马丽苹博士为通讯作者,E-mail:MLP@haust.edu.cn)

收稿日期: 2020-01-20

  网络出版日期: 2020-08-17

基金资助

河南省科技攻关项目(182102110043);国家自然科学基金项目(31401654)

收起

Effect of soluble soybean polysaccharides on the physical and chemical properties of potato starch

  • JIAO Kunpeng ,
  • MA Liping ,
  • ZHANG Xiaoyu ,
  • LUO Lei ,
  • XIANG Jinle ,
  • FAN Jinling ,
  • DU Lin
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  • 1(College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Luoyang 471023, China)
    3(National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang 471023, China)

Received date: 2020-01-20

  Online published: 2020-08-17

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摘要

该文采用布拉班德黏度仪、差示扫描量热仪、体外酶解和分光光度法等方法研究了添加水溶性大豆多糖对马铃薯淀粉黏度特性、糊化特性、消化特性及透明度、溶解度和膨胀力的影响。结果表明,水溶性大豆多糖添加量对马铃薯淀粉的糊化温度基本无影响;随着水溶性大豆多糖添加量的增加,马铃薯淀粉焓变缓慢增加,而透明度、溶解度和膨胀力下降;水溶性大豆多糖能降低马铃薯淀粉峰值黏度、崩解值和回生值,抑制马铃薯淀粉的水解与老化,增强马铃薯淀粉的抗消化性能。该研究可为水溶性大豆多糖在淀粉基食品中的应用提供指导。

关键词： 水溶性大豆多糖; 马铃薯淀粉; 黏度特征; 糊化特性; 消化特性

本文引用格式

焦昆鹏 , 马丽苹 , 张晓宇 , 罗磊 , 向进乐 , 樊金玲 , 杜琳 . 水溶性大豆多糖对马铃薯淀粉理化性能的影响[J]. 食品与发酵工业, 2020 , 46(14) : 54 -59 . DOI: 10.13995/j.cnki.11-1802/ts.023431

Abstract

This paper aimed to explore the effects of soluble soybean polysaccharides on the physicochemical properties of potato starch. The effect of adding soluble soybean polysaccharides on the viscosity properties, gelatinization properties, digestion properties as well as transparency, solubility and swelling were determined using Brabender viscometer, differential scanning calorimetry, enzymatic hydrolysis in vitro and spectrophotometry method, respectively. The results showed that adding soluble soybean polysaccharides had no effect on the gelatinization temperature of potato starch. As the amount of soluble soybean polysaccharides increased, the enthalpy of potato starch increased slowly, however, its transparency, solubility and swelling power decreased. Adding soluble soybean polysaccharides could reduce the peak viscosity, breakdown and setback of potato starch, inhibit its hydrolysis and retrogradation, and enhance its antidigestibility. In conclusion, this study provides guidances for the application of soybean soluble polysaccharides in starch-based foods.

Key words： soluble soybean polysaccharide; potato starch; viscosity properties; gelatinization properties; digestion properties

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