食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 225 - 232

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035728

研究报告

阿拉伯木聚糖-甘薯淀粉复合体系理化特性表征

  • 秦志鹏 ,
  • 韩四海 ,
  • 李佩艳 ,
  • 刘建学 ,
  • 岳崇慧 ,
  • 王萍 ,
  • 郭金英 ,
  • 白周亚 ,
  • 罗登林
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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(河南省食品原料工程技术研究中心,河南 洛阳,471023)
第一作者:硕士研究生(韩四海教授为通信作者,E-mail:hansihai@haust.edu.com)

收稿日期: 2023-04-05

  修回日期: 2023-05-30

  网络出版日期: 2024-07-12

基金资助

河南省重大公益专项(201300110300);小麦和玉米深加工国家工程实验室开放课题项目(NL2020001)

收起

Characterization of physicochemical properties of arabinoxylan-sweet potato starch composite system

  • QIN Zhipeng ,
  • HAN Sihai ,
  • LI Peiyan ,
  • LIU Jianxue ,
  • YUE Chonghui ,
  • WANG Ping ,
  • GUO Jinying ,
  • BAI Zhouya ,
  • LUO Denglin
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Technology Research Center of Food Raw Materials, Luoyang 471023, China)

Received date: 2023-04-05

  Revised date: 2023-05-30

  Online published: 2024-07-12

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摘要

探究了阿拉伯木聚糖(arabinoxylan, AX)-甘薯淀粉(sweet potato starch, SPS)复合体系的糊化、质构、流变和水分迁移等理化特性。添加不同浓度的AX代替等量淀粉配置成复合体系,利用布拉班德黏度仪、扫描电子显微镜、流变仪等分析手段,对AX-SPS复合体系的理化特性进行表征。结果表明,与天然SPS相比,AX-SPS复合体系的黏度值、回升值、崩解值降低,糊化温度有所升高;随着AX添加比例的增大,淀粉凝胶断层表面粗糙且孔洞增多;静态流变学分析表明,AX-SPS复合体系均为典型剪切稀化的假塑性流体,并随着AX添加比例的增大,假塑性行为有所减弱;动态流变学分析表明AX的添加降低了复合体系的储存模量(G′)和损耗模量(G″);质构和低场核磁分析表明,AX的加入降低了SPS凝胶的硬度、弹性,改善了质地,提高了保水性;红外光谱分析表明,AX添加量的增加使淀粉的双螺旋结构和有序性破坏程度增大,复合体系氢键作用力增强。综上,AX的添加改善了SPS的糊化、流变、质构和持水性等理化特性,使SPS在食品、医药及化工等领域具有更广阔的应用前景。

关键词： 阿拉伯木聚糖; 甘薯淀粉; 复合体系; 理化特性

本文引用格式

秦志鹏 , 韩四海 , 李佩艳 , 刘建学 , 岳崇慧 , 王萍 , 郭金英 , 白周亚 , 罗登林 . 阿拉伯木聚糖-甘薯淀粉复合体系理化特性表征[J]. 食品与发酵工业, 2024 , 50(11) : 225 -232 . DOI: 10.13995/j.cnki.11-1802/ts.035728

Abstract

The physicochemical properties of gelatinization, texture, rheology, and water migration of the arabinoxylan (AX) -sweet potato starch (SPS) composite system were investigated.The starch system was prepared by adding different concentrations of arabinoxylan instead of the same amount of sweet potato starch.The physicochemical and structural properties of the AX-SPS composite system were characterized by means of a Brabander viscometer, scanning electron microscope, rheology analyzer, etc.Results showed that compared with the natural SPS, the viscosity value, rebound value, and disintegration value of the arabinoxylan-sweet potato starch composite system decreased, while the gelatinization temperature increased.With the increase of the AX addition ratio, the surface of the starch gel fault was rough and the number of holes increased.Static rheological analysis showed that the AX-SPS composite systems were typical shear-diluted pseudoplastic fluids, and the pseudoplastic behavior weakened with the increase of the proportion of AX added.The dynamic rheological analysis showed that the addition of AX reduced the storage modulus (G′) and loss modulus (G″) of the composite system.Texture analysis and low-field nuclear magnetic resonance analysis showed that the addition of AX reduced the hardness and elasticity of sweet potato starch gel, and improved the texture and water retention.Infrared spectrum analysis showed that the double helix structure and the order damage degree of starch increased with the increase of AX addition, and the hydrogen bond force of the complex system increased.In conclusion, the addition of AX can improve the gelatinization, rheology, texture, water retention, and other physicochemical properties of SPS, so that sweet potato starch has a broader application prospect in food, medicine, chemical, and other fields.

Key words： arabinoxylan; sweet potato starch; composite system; physical and chemical properties

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