食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 135 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028472

研究报告

菊粉-小麦淀粉复配体系理化特性及相互作用

  • 冀晓龙 ,
  • 尹明松 ,
  • 赵阳 ,
  • 曹腾正 ,
  • 高洁 ,
  • 刘延奇
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  • 1(郑州轻工业大学 食品与生物工程学院,河南 郑州,450001)
    2(河南省冷链食品质量安全控制重点实验室,河南 郑州,450001)
冀晓龙博士、讲师与尹明松硕士研究生为共同第一作者(刘延奇教授为通信作者,E-mail:liuyanqi@zzuli.edu.cn)

收稿日期: 2021-06-26

  修回日期: 2021-08-06

  网络出版日期: 2022-03-04

基金资助

河南省科技攻关项目(202102110302);河南省高等学校重点科研项目计划基础研究专项(19ZX012);河南省高等学校重点科研项目计划项目(21A550014);郑州轻工业大学博士科研启动基金项目(2020BSJJ015)

收起

Study on physicochemical properties of inulin-wheat starch blended systems and the interactions between the components

  • JI Xiaolong ,
  • YIN Mingsong ,
  • ZHAO Yang ,
  • CAO Tengzheng ,
  • GAO Jie ,
  • LIU Yanqi
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  • 1(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)
    2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

Received date: 2021-06-26

  Revised date: 2021-08-06

  Online published: 2022-03-04

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摘要

将不同浓度的天然菊粉(inulin,IN)与小麦淀粉(wheat starch,WS)进行复配,制备IN-WS复配体系,研究复配体系的糊化、流变、消化等理化特性,并分析IN与WS间的相互作用。结果表明,复配体系的黏度、崩解值和回生值显著降低,IN的添加抑制了复配体系的糊化,使WS更加稳定;IN-WS复配体系均为典型的非牛顿流体,具有剪切稀释行为;随着IN浓度的增加,IN-WS复配体系的凝胶结构逐渐由类固态向类液态转变。此外,体外消化试验结果表明,复配体系抗性淀粉的含量随着IN浓度的增高而增大。由相互作用力及红外光谱分析可知,IN与WS的相互作用主要涉及分子间氢键。该研究可为菊粉-淀粉基食品的开发与应用提供指导。

关键词： 菊粉; 小麦淀粉; 糊化特性; 相互作用

本文引用格式

冀晓龙 , 尹明松 , 赵阳 , 曹腾正 , 高洁 , 刘延奇 . 菊粉-小麦淀粉复配体系理化特性及相互作用[J]. 食品与发酵工业, 2022 , 48(3) : 135 -140 . DOI: 10.13995/j.cnki.11-1802/ts.028472

Abstract

The pasting, rheological, and in vitro digestibility properties of the inulin-wheat starch blended systems were investigated, and their interactions were analyzed. The results showed that for all viscosity parameters, the value of breakdown and setback of the blended systems significantly decreased, indicating that inulin inhibited the pasting of the blended systems and made the wheat starch more stable. All blended systems displayed typical non-Newtonian fluids with shear thinning behavior. With the increased concentration of inulin, the gel structure of inulin-wheat starch blended systems gradually changed from solid-like to liquid-like. Additionally, the results of in vitro digestibility analysis showed that the content of resistant starch in the blended systems increased with the increase of inulin concentration. The interaction force and infrared spectrum results suggested that the interactions between inulin and wheat starch were mainly intermolecular hydrogen bonding. This study can provide guidance for the development and application of inulin-starch based products.

Key words： inulin; wheat starch; pasting properties; interaction

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