为探讨不同添加比例的γ-聚谷氨酸(γ-poly glutamic acid,γ-PGA)对糯米粉特性和汤圆特性、品质、微观结构的影响,使用差示扫描量热仪和快速黏度分析仪测定了添加不同比例γ-PGA糯米粉的糊化特性和热力学特性,并使用低场核磁共振仪、质构仪、紫外分光光度计测定了由添加不同比例γ-PGA糯米粉制备出速冻汤圆的水分分布、质构特性和煮后汤汁透过率,扫描电子显微镜、傅里叶红外光谱仪测定了添加不同比例γ-PGA冻干糯米粉的微观结构和短程有序度。添加γ-PGA后糯米粉的糊化焓值降低,峰值温度升高;糯米粉的峰值黏度、谷值黏度、最终黏度、崩解值降低。添加γ-PGA后,汤圆的结合水和自由水所占比例降低,弱结合水所占比例升高;煮后汤汁透过率由31.80%增加到47.33%;硬度、胶着性、咀嚼性降低。添加γ-PGA的冻干糯米粉淀粉颗粒表面更光滑,短程有序度降低。结果表明,γ-PGA的添加降低了糯米粉的糊化焓值和黏度,阻碍糯米粉糊化,增强了其热稳定性;冷冻汤圆煮后质构特性改善,汤汁透过率升高,提高了汤圆的品质。
To investigate the effects of different proportions of γ-poly glutamic acid(γ-PGA)on the characteristics of glutinous rice flour and the characteristics, qualities, and microstructures of glutinous rice dumplings.The thermodynamic and gelatinization properties of glutinous rice flour with different proportions of γ-PGA were determined by differential scanning calorimeter and rapid viscosity analyzer.The water distribution, texture properties, and transmittance of soup of glutinous rice dumplings with different proportions of γ-PGA were determined by low field nuclear magnetic resonance, texture analyzer, and UV spectrophotometer.The microstructure and short-range order of freeze-dried glutinous rice flour with different proportions of γ-PGA were determined by scanning electron microscope and Fourier infrared spectrometer.After adding γ-PGA, the gelatinization enthalpy of glutinous rice flour decreased, and the peak temperature of glutinous rice flour increased, the peak viscosity, valley viscosity, final viscosity, and breakdown value of glutinous rice flour decreased.After adding γ-PGA, the proportion of bound water and free water decreased, and the proportion of weak bound water increased, the transmittance of the soup after cooking increased from 31.80% to 47.33%, and the hardness, gumminess, and chewiness of glutinous rice dumplings decreased.The surface of starch granules was smoother and the short-range order was reduced of freeze-dried glutinous rice flour.Results showed that the addition of γ-PGA decreased the gelatinization enthalpy and viscosity of glutinous rice flour, prevented the gelatinization of glutinous rice flour, and enhanced its thermal stability.After boiling, the texture properties of glutinous rice dumplings were improved, the transmittance of the soup was increased, and the quality of the glutinous rice dumplings was improved.
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