明矾和魔芋葡甘聚糖对红薯粉丝品质的影响及相互作用机理
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摘要
研究不同量明矾和魔芋葡甘聚糖(konjac glucomannan,KGM)对红薯粉丝品质的影响,并对其相互作用机理进行初探。通过测定力学指标、蒸煮品质、感官品质评价粉丝品质并进行相关性分析,借助红外光谱和差式量热扫描研究作用机理。结果表明:明矾使用量增加,红薯粉丝硬度、咀嚼性、剪切强度增加,断条率、膨润度、蒸煮损失减小且添加质量分数为3. 511‰与2. 633‰的明矾时品质无显著性差异(P> 0. 05),添加质量分数为3‰的KGM和3. 511‰的明矾复配后,粉丝硬度、咀嚼性、剪切强度增加,但相较质量分数为3. 511‰的明矾组减小且蒸煮品质无显著性差异(P> 0. 05);明矾、明矾和KGM添加后复合凝胶分子间氢键作用力减弱,共混体系相容发生相互作用,焓值、玻璃化转变温度增加;相关性分析表明,断条率和煮沸损失与硬度、内聚性、咀嚼性和剪切力显著相关。因此,实际生产选择质量分数为2. 633‰的明矾即可提高红薯粉丝蒸煮和感官品质。
Effects of different concentrations of alum and konjac glucomannan( KGM) on the quality of sweet potato noodles,and the interaction mechanisms were investigated. The quality of the noodles was evaluated by measuring their mechanical indicators,cooking properties,and sensory scores,followed by measuring their correlations. The mechanisms of the mixed system were studied by FT-IR and differential scanning calorimeter( DSC). The results showed that the hardness,chewiness,and shear strength of the noodles increased,while the breaking rate,swelling degree,and cooking loss decreased with increasing the amount of alum added. There was no significant effect on the quality of the noodles when 3. 511‰ and 2. 633‰( mass fraction) alum were added. Moreover,3‰( mass fraction)KGM and 3. 511‰ alum increased the hardness,chewiness,and elasticity of the noodles but not as much as 3. 511‰alum did. Additionally,KGM and alum together did not show effects on the cooking quality. It was found that the intermolecular hydrogen bonding force of the composite gel with alum,alum and KGM was weakened. Furthermore,alum and KGM were compatible with sweet potato starch and interacted with each other,with the enthalpy and glass transition temperature of the gel increased. The correlation analysis showed that the breaking rate and cooking loss of the noodles were significantly correlated with hardness,cohesion,chewiness,and shearing force. In conclusion,2. 633‰ alum can be used during actual production to improve the quality of the noodles as well as their sensory quality.
Effects of different concentrations of alum and konjac glucomannan( KGM) on the quality of sweet potato noodles,and the interaction mechanisms were investigated. The quality of the noodles was evaluated by measuring their mechanical indicators,cooking properties,and sensory scores,followed by measuring their correlations. The mechanisms of the mixed system were studied by FT-IR and differential scanning calorimeter( DSC). The results showed that the hardness,chewiness,and shear strength of the noodles increased,while the breaking rate,swelling degree,and cooking loss decreased with increasing the amount of alum added. There was no significant effect on the quality of the noodles when 3. 511‰ and 2. 633‰( mass fraction) alum were added. Moreover,3‰( mass fraction)KGM and 3. 511‰ alum increased the hardness,chewiness,and elasticity of the noodles but not as much as 3. 511‰alum did. Additionally,KGM and alum together did not show effects on the cooking quality. It was found that the intermolecular hydrogen bonding force of the composite gel with alum,alum and KGM was weakened. Furthermore,alum and KGM were compatible with sweet potato starch and interacted with each other,with the enthalpy and glass transition temperature of the gel increased. The correlation analysis showed that the breaking rate and cooking loss of the noodles were significantly correlated with hardness,cohesion,chewiness,and shearing force. In conclusion,2. 633‰ alum can be used during actual production to improve the quality of the noodles as well as their sensory quality.
引文
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[14]唐敏敏,洪雁,顾正彪,等.黄原胶对绿豆淀粉糊化和流变特性的影响[J].食品科学,2013,34(21):42-46.
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[22] LI Wenhao,BAI Yunfei,ZHANG Qing,et al. Effects of potassium alum addition on physicochemical, pasting,thermal and gel texture properties of potato starch[J]. International Journal of Food Science&Technology,2011,46(8):1 621-1 627.
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[24]王梅桂.银杏淀粉粉丝的制备及其特性研究[D].无锡:江南大学,2014.
[25]陈素芹.甘薯粉丝的品质改进与质量评价[D].无锡:江南大学,2006.
[26] ZHOU Yun,CAO Hui,HOU Man,et al. Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour[J]. Food Research International,2013,51(2):879-885.
[27]周虹先.盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学,2014.
[28]张垚.明矾改善土豆粉品质的机理研究和无矾土豆粉的生产工艺优化[D].郑州:河南农业大学,2017.
[29] SINGH J,SINGH N,SAXENA S K. Effect of fatty acids on the rheological properties of corn and potato starch[J]. Journal of Food Engineering,2002,52(1):9-16.
[30] CHEN J J,LAI V,LII C Y. Composition dependencies of the rheological properties of rice starch blends[J]. Cereal Chemistry,2004,81(2):267-274.
[31] LII C Y,SHAO Y Y,TSENG K H. Gelation mechanism and rheological properties of rice starch[J]. Cereal Chemistry,1995,72(4):393-400.
[32]陈贻芳.不同盐对马铃薯淀粉特性影响的研究[D].武汉:华中农业大学,2012.
[33] HSU S,LU S,HUANG C. Viscoelastic changes of rice starch suspensions during gelatinization[J]. Journal of Food Science,2000,65(2):215-220.
[34]廖卢艳,吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报,2014,30(15):332-338.
[35]谭洪卓,谭斌,刘明,等.甘薯粉丝生产中添加剂对甘薯淀粉回生的影响[J].食品科学,2008,29(6):133-138.
[36]孙彩玲,田纪春,张永祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-43.
[37]邓珍珍.粉丝品质和耐煮增筋工艺的研究[D].成都:西华大学,2013.
[38]苏克曼,潘铁英,张玉兰.波谱解析法[M].上海:华东理工大学出版社,2002:98.
[39]郭丽.茶多糖对直链淀粉和支链淀粉相容性影响[D].合肥:安徽农业大学,2010.
[2]李飞,陈梦雪,胡雅捷,等.低聚糖对红薯淀粉性质的影响[J].农业科技与装备,2015(6):55-59.
[3]谭洪卓.甘薯淀粉流变学、热力学特性和分子结构研究及其在粉丝生产中的应用[D].无锡:江南大学,2007.
[4]朱春华,钟娜,龚加顺,等.新型魔芋粉丝的研制[J].食品工业科技,2007,28(10):151-154.
[5]彭湘莲,付红军,冯伟.魔芋粉丝的研制及感官评价[J].中南林业科技大学学报,2012,32(6):192-196.
[6] KASEMSUWAN T,BAILEY T,JANE J. Preparation of clear noodles with mixtures of tapioca and high-amylose starches[J]. Carbohydrate Polymers, 1998, 36(4):301-312.
[7] SANDHU K S,KAUR M,MUKESH. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical,pasting and gel textural properties[J]. Food Science and Technology,2010,43(8):1 289-1 293.
[8] COLLADO L S,MABESA L B,OATES C G,et al. Bihon-type noodles from heat-moisture-treated sweet potato starch[J]. Journal of Food Science,2001,66(4):604-609.
[9] BAEK M H,CHA D S,LIM S T. Effect of chitosan addition on textural properties of sweet potato starch noodle[J]. Food Science&Biotechnology,2001,10(1):56-61.
[10] TANHongzhuo,LI Zaigui,TAN Bin. Starch noodles:History,classification,materials,processing,structure,nutrition,quality evaluating and improving[J]. Food Research International,2009,42(5):551-576.
[11]李小婷,闫淑琴,刘碧婷,等.无矾红薯粉丝品质改进[J].食品科技,2011,36(4):122-126.
[12] TAKAHASHI S,HIRAO K,WATANABE T. Effect of added soybean protein on physico-chemical properties of starch noodles(harusame)[J]. Journal of Japanese Society of Starch Sciences(Depun Kagaku),1986,33(1):15-24.
[13] MOHRI Z. Interaction between starch and fatty acid esters in frozen starch noodles[J]. Journal of the Agricultural Chemical Society of Japan,2014,44(7):1 455-1 459.
[14]唐敏敏,洪雁,顾正彪,等.黄原胶对绿豆淀粉糊化和流变特性的影响[J].食品科学,2013,34(21):42-46.
[15] HAN H M,CHO J H,KOH B K. Processing properties of Korean rice varieties in relation to rice noodle quality[J]. Food Science and Biotechnology,2011,20(5):1 277-1 282.
[16]柴春祥,SUNDARAMGUNASEKARAN.黄原胶对马铃薯淀粉糊流变特性的影响[J].食品工业科技,2007,28(8):115-118.
[17]孟亚萍,吴凤凤,徐学明.芭蕉芋淀粉对米粉理化性质及粉丝品质的影响[J].食品科学,2015,36(9):33-38.
[18]谭洪卓,陈素芹,谷文英.粉丝品质评价标准的补充建议[J].粮油加工与食品机械,2006(3):78-81.
[19]范代超.几种粉丝淀粉特性及其对食用品质的影响研究[D].重庆:西南大学,2013.
[20]谭洪卓,谭斌,刘明,等.甘薯粉丝生产中多糖胶与甘薯淀粉相互作用机理[J].食品科学,2008,29(5):49-55.
[21] CHRISTIANSON DD,HODGE JE,OSBONE D. Gelatinization of wheat starch as modified by xanthan gum,guar gum,and cellulose gum[J]. Cereal Chemistry,1981,58(6):513-517.
[22] LI Wenhao,BAI Yunfei,ZHANG Qing,et al. Effects of potassium alum addition on physicochemical, pasting,thermal and gel texture properties of potato starch[J]. International Journal of Food Science&Technology,2011,46(8):1 621-1 627.
[23] KARIM AA,NORZIAH MH,SEOW CC. Methods for the study of starch retrogradation[J]. Food Chemistry,2000,71(1):9-36.
[24]王梅桂.银杏淀粉粉丝的制备及其特性研究[D].无锡:江南大学,2014.
[25]陈素芹.甘薯粉丝的品质改进与质量评价[D].无锡:江南大学,2006.
[26] ZHOU Yun,CAO Hui,HOU Man,et al. Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour[J]. Food Research International,2013,51(2):879-885.
[27]周虹先.盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学,2014.
[28]张垚.明矾改善土豆粉品质的机理研究和无矾土豆粉的生产工艺优化[D].郑州:河南农业大学,2017.
[29] SINGH J,SINGH N,SAXENA S K. Effect of fatty acids on the rheological properties of corn and potato starch[J]. Journal of Food Engineering,2002,52(1):9-16.
[30] CHEN J J,LAI V,LII C Y. Composition dependencies of the rheological properties of rice starch blends[J]. Cereal Chemistry,2004,81(2):267-274.
[31] LII C Y,SHAO Y Y,TSENG K H. Gelation mechanism and rheological properties of rice starch[J]. Cereal Chemistry,1995,72(4):393-400.
[32]陈贻芳.不同盐对马铃薯淀粉特性影响的研究[D].武汉:华中农业大学,2012.
[33] HSU S,LU S,HUANG C. Viscoelastic changes of rice starch suspensions during gelatinization[J]. Journal of Food Science,2000,65(2):215-220.
[34]廖卢艳,吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报,2014,30(15):332-338.
[35]谭洪卓,谭斌,刘明,等.甘薯粉丝生产中添加剂对甘薯淀粉回生的影响[J].食品科学,2008,29(6):133-138.
[36]孙彩玲,田纪春,张永祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-43.
[37]邓珍珍.粉丝品质和耐煮增筋工艺的研究[D].成都:西华大学,2013.
[38]苏克曼,潘铁英,张玉兰.波谱解析法[M].上海:华东理工大学出版社,2002:98.
[39]郭丽.茶多糖对直链淀粉和支链淀粉相容性影响[D].合肥:安徽农业大学,2010.