豌豆凉粉作为广受欢迎的传统特色美食,以其爽滑的口感与清凉的风味广受青睐。但豌豆凉粉存在消化速度过快使血糖快速上升、贮藏过程中易回生导致产品品质降低等问题。为改善豌豆凉粉的食用品质及消化性能,该研究以青稞β-葡聚糖(highland barley β-glucan,HBBG)和豌豆淀粉(pea starch,PeS)为原料,分析不同添加量(0%、4%、8%、12%、16%、20%,质量分数)的HBBG对PeS糊化特性、回生特性及消化特性的影响,以期为提高豌豆凉粉品质提供数据支撑。结果表明:HBBG显著降低PeS峰值黏度,从6 829.00 mPa·s降至3 522.00 mPa·s,同时使崩解值、回生值下降,提升热稳定性;热特性方面,糊化焓随HBBG添加量呈略微上升,然后从9.59 J/g降至7.69 J/g;流变特性显示复合体系均为假塑性流体,体系损耗模量始终高于储能模量,损耗角正切值增大,复合体系流动性增强;水分迁移上,HBBG可稳定弱结合水,限制水分流动性;微观结构观察发现HBBG能增强体系结构致密性;短程有序结构和结晶结构分析表明,HBBG通过氢键与PeS相互作用,在贮藏初期稳定其短程结构,并在长期贮藏中通过空间位阻抑制分子重排,从而有效延缓PeS回生;质构特性中,HBBG添加量较低时可增强凝胶硬度,较高添加量则使其下降,表明适量HBBG可以改善豌豆凉粉口感;消化特性方面,20%HBBG使复合体系抗性淀粉增加17%,降低快速消化淀粉比例,延缓淀粉消化速度。该研究为提高豌豆凉粉品质提供了数据支撑和理论依据。
Pea jelly, a traditional specialty food, is renowned for its smooth texture and refreshing flavour.However, the production of pea jelly is encumbered by certain issues, such as rapid digestion causing a swift rise in blood sugar levels and a propensity to deteriorate during storage, resulting in a decline in product quality.To enhance the edible quality and digestibility of pea jelly, this study utilised highland barley β-glucan (HBBG) and pea starch (PeS) as raw materials.The effects of varying HBBG addition levels (0%, 4%, 8%, 12%, 16%, 20%, mass fraction) on PeS pasting properties, retrogradation properties, and digestive characteristics were analysed.This research aims to provide data support for enhancing the quality of pea jelly.The results show that:HBBG reduced the peak viscosity of PeS from 6 829.00 mPa·s to 3 522.00 mPa·s, and decreased the breakdown viscosity and setback viscosity.In terms of thermal properties, the gelatinisation enthalpy increased slightly with the addition of HBBG, then decreased from 9.59 J/g to 7.69 J/g.The rheological properties demonstrate that all of the composite systems are pseudoplastic fluids.The loss modulus is consistently greater than the storage modulus, and the tanδ value increases, indicating enhanced fluidity of the composite systems.In terms of water migration, HBBG has been shown to stabilise weakly bound water and restrict water mobility.Microscopic observations reveal that HBBG enhances the structural density of the system. Short-range order and crystallographic analysis indicate that HBBG interacts with PeS via hydrogen bonds, stabilizing its short-range structure during initial storage and inhibiting molecular rearrangement through steric hindrance during long-term storage, thereby effectively retarding PeS recrystallization. In terms of texture, low addition levels of HBBG increase gel hardness, whereas high addition levels decrease it.This suggests that moderate amounts of HBBG can improve the texture of pea jelly.In terms of digestive properties, 20% HBBG increased the resistant starch content of the composite system by 17%, reduced the proportion of rapidly digestible starch, and slowed down the rate of starch digestion.This study provides data support and theoretical basis for improving the quality of pea jelly.
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