食品与发酵工业 >

2025 , Vol. 51 >Issue 6: 224 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039439

研究报告

不同离子型多糖对玉米淀粉性质的影响

  • 李亚楠 ,
  • 盛阳晨 ,
  • 牟安琼 ,
  • 郭梦玉 ,
  • 赵娅杰 ,
  • 李梁 ,
  • 张二豪 ,
  • 刘振东 ,
  • 罗章
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  • (西藏农牧学院 食品科学学院,高原特色农产品研发中心,西藏特色农牧资源研发协同创新中心,西藏 林芝,860000)
第一作者：本科生(李梁教授和刘振东副教授为共同通信作者,E-mail:jwllok@sina.com;liu304418091@126.com)

收稿日期: 2024-04-02

  修回日期: 2024-05-17

  网络出版日期: 2025-04-14

基金资助

西藏自治区自然科学基金项目(XZ202301ZR0022G,XZ202101ZR0027G);西藏农牧学院研究生教学改革建设项目(YJSJG2023-015);西藏农牧学院学科建设项目(533323001)

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Effects of different ionic polysaccharides on corn starch properties

  • LI Yanan ,
  • SHENG Yangchen ,
  • MOU Anqiong ,
  • GUO Mengyu ,
  • ZHAO Yajie ,
  • LI Liang ,
  • ZHANG Erhao ,
  • LIU Zhendong ,
  • LUO Zhang
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  • (Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China)

Received date: 2024-04-02

  Revised date: 2024-05-17

  Online published: 2025-04-14

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摘要

玉米淀粉在食品工业中有重要应用,但因其存在热稳定性较差、抗剪切能力弱、溶解度低且易老化等问题,在食品加工及应用中受到诸多限制,有研究表明,通过添加多糖可有效改善玉米淀粉性质。该实验通过添加阴离子多糖黄原胶、中性多糖刺槐豆胶和阳离子多糖壳聚糖3种不同离子型多糖,利用快速黏度分析仪、傅立叶变换红外光谱、质构仪等分析手段,探究其对玉米淀粉糊化特性、质构特性、短程有序性和理化特性的影响。结果表明,3种不同离子型多糖均对玉米淀粉的糊化特性、短程有序性、质构特性和理化特性产生显著影响。黄原胶作为阴离子多糖会与带微弱负电荷的玉米淀粉发生同种电荷的排斥作用,加入后,玉米淀粉的峰值黏度从2 025.33 mPa·s下降至1 654.50 mPa·s,凝胶硬度从484.06 g下降至134.44 g,其中膨胀度上升,由原来的11.04 g/g上升至15.43 g/g,并一定程度上延缓了玉米淀粉的凝沉。添加中性多糖刺槐豆胶后使玉米淀粉的凝胶硬度、凝沉稳定性、持水性均显著降低。与阴离子多糖黄原胶不同,添加阳离子多糖壳聚糖后,玉米淀粉的凝胶硬度、脆度和弹性等特性显著增大。红外光谱分析表明,添加3种不同离子型多糖均能使玉米淀粉颗粒表面的短程有序性增加且一定程度上增强了玉米淀粉的短期回生。综上,阴离子多糖黄原胶、中性多糖刺槐豆胶和阳离子多糖壳聚糖均能增强玉米淀粉在食品中的应用效果,改善食品的口感、色泽和形态,在食品加工中均具有广泛应用前景。

关键词： 玉米淀粉; 黄原胶; 刺槐豆胶; 壳聚糖; 性质

本文引用格式

李亚楠 , 盛阳晨 , 牟安琼 , 郭梦玉 , 赵娅杰 , 李梁 , 张二豪 , 刘振东 , 罗章 . 不同离子型多糖对玉米淀粉性质的影响[J]. 食品与发酵工业, 2025 , 51(6) : 224 -231 . DOI: 10.13995/j.cnki.11-1802/ts.039439

Abstract

Corn starch has an important application in the food industry.However, its application in the food processing field is greatly restricted due to its poor thermal stability, weak anti-shear ability, and low solubility and vulnerability to aging.Some research indicates that the addition of polysaccharides can effectively improve the corn starch properties.In this experiment, three different ionic polysaccharides, including anionic polysaccharide xanthan gum, neutral polysaccharide locust bean gum, and cationic polysaccharide chitosan, were added to explore their effects on the pasting property, texture property, short-range orderliness, and physiochemical properties of corn starch by means of RVA-TecMaster rapid viscosity analyzer, Nicolet iS 50 attenuated total reflection-fourier transform infrared spectrometry, and TA-XT.Plus texture analyzer.Results suggested that the three different ionic polysaccharides significantly affected the pasting property, short-range orderliness, texture property, and physiochemical properties of corn starch.Xanthan gum, as the anionic polysaccharide, had the homocharge repulsion interaction with the weakly negatively charged corn starch.After addition, the peak viscosity of corn starch decreased from 2 025.33 mPa·s to 1 654.50 mPa·s, the gel hardness declined from 484.06 g to 134.44 g, while the swelling capacity increased from 11.04 g/g to 15.43 g/g, which partially delayed the flocculation and precipitation of corn starch.After the addition of neutral polysaccharide locust bean gum, the gel hardness, flocculation and precipitation stability, and water binding capacity of corn starch significantly decreased.Different from anionic polysaccharide xanthan gum, the addition of cationic polysaccharide chitosan substantially increased the gel hardness, brittleness, and elasticity of corn starch.Infrared spectroscopy analysis demonstrated that the addition of three different ionic polysaccharides increased the short-range order on the surface of corn starch particles, and partially increased the short-term regeneration of corn starch.Collectively, the anionic polysaccharide xanthan gum, neutral polysaccharide locust bean gum, and cationic polysaccharide chitosan enhanced the application effect of corn starch in food and improved food taste, color, and morphology, which showed a broad application prospect in food processing.

Key words： corn starch; xanthine gum; locust bean gum; chitosan; properties

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