脱乙酰魔芋葡甘聚糖对马铃薯淀粉糊化及流变性质的影响
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摘要
以马铃薯淀粉为原料,向其中添加脱乙酰度分别为20%、45%、70%、90%的魔芋葡甘聚糖,研究复合体系的糊化及流变性质。结果表明随着魔芋葡甘聚糖脱乙酰度增加,复合体系的糊化温度略向高温移动,从66.0℃增加至66.5℃,糊化焓值从10.1 J/g下降至8.9 J/g。静态流变学实验表明,脱乙酰魔芋葡甘聚糖-马铃薯淀粉体系为假塑性非牛顿流体,呈现明显剪切稀化现象。Power-law方程拟合发现,随着魔芋葡甘聚糖脱乙酰程度增大,复合体系稠度系数k值从128.8上升至694.4,流动特性指数n值从0.4711下降至0.3879。动态流变学实验表明,当魔芋葡甘聚糖脱乙酰度从20%增加至90%,复合体系凝胶强度的An值从236.7增加至2468.9。说明高脱乙酰度魔芋葡甘聚糖对马铃薯淀粉凝胶强度贡献明显。
Konjac glucomannan with different deacetylation degrees of 20%,45%,70% and 90% was added to the raw material potato starch to form mixture. The gelatinization and rheological properties of the mixture were studied. The results showed that as the deacetylation degree of konjac glucomannan increased,the gelatinization temperature of the mixture shifted slightly to a higher temperature( from 66.0 ℃ to 66.5 ℃),and the gelatinization enthalpy went down from 10.1 J/g to 8.9 J/g.Static rheological results showed that the mixture made of deacetylated konjac glucomannan and potato starch was a pseudoplastic non-Newtonian fluid with an obvious shear thinning phenomenon. The power law equation fitting results found that with the increasing of the deacetylation degree of konjac glucomannan,the k value of the consistency coefficient of the mixture increased from 128.8 to 694.4,and the flow characteristic index n value declined from 0.4711 to 0.3879. Dynamic rheological results presented when the deacetylation degree of konjac glucomannan increased from 20% to 90%,the An value representing the gel strength of the mixture increased from 236.7 to 2468.9.It indicated that konjac glucomannan with a higher deacetylation degree contributed significantly to the gel strength of the mixture.
Konjac glucomannan with different deacetylation degrees of 20%,45%,70% and 90% was added to the raw material potato starch to form mixture. The gelatinization and rheological properties of the mixture were studied. The results showed that as the deacetylation degree of konjac glucomannan increased,the gelatinization temperature of the mixture shifted slightly to a higher temperature( from 66.0 ℃ to 66.5 ℃),and the gelatinization enthalpy went down from 10.1 J/g to 8.9 J/g.Static rheological results showed that the mixture made of deacetylated konjac glucomannan and potato starch was a pseudoplastic non-Newtonian fluid with an obvious shear thinning phenomenon. The power law equation fitting results found that with the increasing of the deacetylation degree of konjac glucomannan,the k value of the consistency coefficient of the mixture increased from 128.8 to 694.4,and the flow characteristic index n value declined from 0.4711 to 0.3879. Dynamic rheological results presented when the deacetylation degree of konjac glucomannan increased from 20% to 90%,the An value representing the gel strength of the mixture increased from 236.7 to 2468.9.It indicated that konjac glucomannan with a higher deacetylation degree contributed significantly to the gel strength of the mixture.
引文
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[13]裴晶莹,赵佳慧,李晓磊,等.刺槐豆胶与玉米淀粉混合物流变性分析[J].食品研究与开发,2018(1):1-4.
[14]Sasaki T,Kohyama K.Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel[J].Food Chemistry,2011,127(2):541-546.
[15]周大年.不同寡糖对甘薯淀粉糊化和回生特性的影响[D].合肥:合肥工业大学,2017.
[16]Jiménez-colmenero F,Cofradesa S,Herreroa A M,et al.Konjac gel fat analogue for use in meat products:Comparison with pork fats[J].Food Hydrocolloids,2012,26(1):63-72.
[17]宋儒坤.脱乙酰进程对魔芋葡甘聚糖单相变及多相变耦合中组装行为的影响[D].武汉:华中农业大学,2013.
[18]朱黎萍.脱乙酰葡甘聚糖自卷及簇集中的疏水驱动及用于DNA电泳分离的基础研究[D].武汉:华中农业大学,2008.
[2]Xu Z,Zhong F,Li Y,et al.Effect of polysaccharides on the gelatinization properties of cornstarch dispersions[J].Journal of Agricultural&Food Chemistry,2012,60(2):64-658.
[3]Sun Q,Si F,Xiong L,et al.Effect of dry heating with ionic gums on physicochemical properties of starch[J].Food Chemistry,2013,136(3):1421-1425.
[4]Huc D,Matignon A,Barey P,et al.Interactions between modified starch and carrageenan during pasting[J].Food Hydrocolloids,2014,36(2):355-361.
[5]Witczak T,Witczak M,Ziobro R.Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel[J].Journal of Food Engineering,2014,124(3):72-79.
[6]张雅媛,顾正彪,洪雁,等.淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J].食品与生物技术学报,2012,31(8):820-825.
[7]Qiu S,Yadav M P,Chen H,et al.Effects of corn fiber gum(cfg)on the pasting and thermal behaviors of maize starch[J].Carbohydr Polym,2015,115(115):246-252.
[8]Aguirre-Cruz A,Méndez-Montealvo G,Solorza-Feria J,et al.Effect of carboxymethyl cellulose and xanthan gum on the thermal,functional and rheological properties of dried nixtamalised maize masa[J].Carbohydrate Polymers,2005,62(3):222-231.
[9]陈建.乙酰基在魔芋葡甘聚糖溶胶-凝胶及其转变中的疏水调控作用研究[D].武汉:华中农业大学,2009.
[10]宋杨宇,童群义.结冷胶对马铃薯淀粉回生特性的影响[J].食品工业科技,2017,38(16):55-59.
[11]刘敏,赵欣,阚建全,等.黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响[J].食品科学,2018,39(6):45-50.
[12]Yoshimura M,Takaya T,Nishinari K.Effects of konjacglucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry[J].J Agric Food Chem,1996,44(10):2970-2976.
[13]裴晶莹,赵佳慧,李晓磊,等.刺槐豆胶与玉米淀粉混合物流变性分析[J].食品研究与开发,2018(1):1-4.
[14]Sasaki T,Kohyama K.Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel[J].Food Chemistry,2011,127(2):541-546.
[15]周大年.不同寡糖对甘薯淀粉糊化和回生特性的影响[D].合肥:合肥工业大学,2017.
[16]Jiménez-colmenero F,Cofradesa S,Herreroa A M,et al.Konjac gel fat analogue for use in meat products:Comparison with pork fats[J].Food Hydrocolloids,2012,26(1):63-72.
[17]宋儒坤.脱乙酰进程对魔芋葡甘聚糖单相变及多相变耦合中组装行为的影响[D].武汉:华中农业大学,2013.
[18]朱黎萍.脱乙酰葡甘聚糖自卷及簇集中的疏水驱动及用于DNA电泳分离的基础研究[D].武汉:华中农业大学,2008.