凉皮作为我国北方特色传统食品,其贮藏过程中因淀粉回生导致的质地硬化与脆化问题严重影响其食用品质。该研究基于小麦淀粉颗粒形态差异(A、B淀粉),通过回添B淀粉并复合水溶性阿拉伯木聚糖(water-extractable arabinoxylan,WEAX)以改善凉皮的老化行为并抑制水分迁移。将A淀粉、AB淀粉混合粉分别与WEAX混合制备凉皮,未添加WEAX的样品为ALP和ABLP,添加WEAX的样品为ALP-WEAX、ABLP-WEAX,制备的凉皮在4 ℃下分别贮藏0、24、72 h,测定凉皮的质构特性、热力学特性、水分分布及淀粉多尺度结构,结果表明,添加WEAX后,新鲜凉皮的硬度分别从13 814.49(ALP)、15 362.71 g(ABLP)降低到11 729.93、5 481.99 g,ABLP和ABLP-WEAX具有较好的抗张强度和延展性。添加B淀粉后,ABLP样品在0.23 ms处出现强结合水的信号峰,B淀粉与WEAX同时添加后,凉皮中T21从0.23 ms降低到0.19 ms,水分子的结合性更强,且随着贮藏时间的延长,水分迁移程度较小。随着贮藏时间的延长,相比ABLP,添加WEAX后ABLP-WEAX经过0、24、72 h贮藏后ΔH值分别降低了77%、32%、57%,同时,淀粉的相对结晶度和短程有序结构降低的程度较小。因此,通过添加WEAX和B淀粉可有效延缓凉皮老化进程,为调控淀粉基食品的质构劣化提供新思路。
Liangpi, a traditional wheat starch-based food in northern China, suffers from texture hardening and brittleness during storage due to starch retrogradation, significantly impairing its eating quality.This study investigated the effects of adding B-type starch and water-extractable arabinoxylan (WEAX) on retarding starch retrogradation in Liangpi and inhibiting water migration.Wheat A-type starch alone and a blend of A- and B-starch with the addition of WEAX (0%, 0.5%, based on starch dry weight) were used to prepare Liangpi samples.The control samples without WEAX were labelled as ALP and ABLP, while the WEAX-supplemented samples were designated as ALP-WEAX and ABLP-WEAX.The textural properties, water distribution and migration, and retrogradation characteristics of Liangpi samples were measured after 0, 24, and 72 hours at 4 ℃.Results showed that after the addition of WEAX, the hardness of fresh Liangpi decreased from 13 814.49 (ALP) and 15 362.71 g (ABLP) to 11 729.93 and 5 481.99 g, respectively.ABLP and ABLP-WEAX exhibited improved tensile strength and extensibility.Low-field NMR revealed that ABLP showed a strong bound water signal at 0.23 ms, while ABLP-WEAX further enhanced water binding (T21 reduced to 0.19 ms) and minimized moisture migration during storage.DSC results demonstrated that ABLP-WEAX significantly suppressed starch retrogradation, with ΔH values decreasing by 77%, 32%, and 57% compared to ABLP after 0, 24, and 72 hours at 4 ℃.Meanwhile, the relative crystallinity and short-range ordered structure of starch showed less reduction.Therefore, the adding of WEAX and B-type starch effectively retarded the retrogradation process of Liangpi, providing a new idea for regulating the texture deterioration of starch-based foods.
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