三种回生抗性淀粉对米淀粉的冻融与流变性质的影响
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摘要
研究了添加锥栗、马铃薯与绿豆回生抗性淀粉(RS3)对米淀粉的冻融稳定性与流变学性质的影响。结果表明:添加锥栗、马铃薯与绿豆RS3都能显著提高米淀粉凝胶的持水率,且冻融超过3次后,其影响的差别越来越显著。随着冻融次数增多,米淀粉凝胶中不易流动水明显降低、自由水显著增加;当冻融次数相同时,添加RS3可使米淀粉凝胶中不易流动水明显增多而自由水显著减少。添加锥栗、马铃薯和绿豆RS3后,米淀粉糊的黏性模量明显增加,而弹性模量的增加更加显著。在相同剪切速率下,添加锥栗、马铃薯和绿豆RS3可以使米淀粉糊的抗剪切强度大大增强。添加相同质量浓度的锥栗、马铃薯和绿豆RS3后,米淀粉糊的稠度系数都大大升高、流体指数和滞后环面积显著减小。
Effects of retrograded resistant starches(RS3) made from Castanea henryi, potato and mung bean on freeze-thaw stabilities and rheological properties of rice starch were studied. The results demonstrated that any of Castanea henryi, potato and mung bean RS3 could make the water holding ratio of rice starch gel significantly increased. Plus, the difference of the influence on the water holding ratio became more and more significant when the freeze-thaw cycle exceeded 3 times. With freeze-thaw cycles increased, the difficult flowing water in rice starch gel significantly decreased, while the free water obviously increased. When the freeze-thaw cycles are same in number,the adding RS3 can make the difficult flowing water in rice starch gel significantly drop and contributes to the reduction of the free water. After adding three kinds of RS3 s, the increases of the viscous modulus of rice starch paste were all obvious, while the increases of the elastic modulus were more significant. At the same shear rate, the addition of RS3 could make the anti-shear strength of rice starch paste increase greatly. If three kinds of RS3 were respectively added at the same mass concentration, the consistency coefficients of rice starch pastes increased greatly,while the fluid index and hysteresis loop area shall fall significantly.
Effects of retrograded resistant starches(RS3) made from Castanea henryi, potato and mung bean on freeze-thaw stabilities and rheological properties of rice starch were studied. The results demonstrated that any of Castanea henryi, potato and mung bean RS3 could make the water holding ratio of rice starch gel significantly increased. Plus, the difference of the influence on the water holding ratio became more and more significant when the freeze-thaw cycle exceeded 3 times. With freeze-thaw cycles increased, the difficult flowing water in rice starch gel significantly decreased, while the free water obviously increased. When the freeze-thaw cycles are same in number,the adding RS3 can make the difficult flowing water in rice starch gel significantly drop and contributes to the reduction of the free water. After adding three kinds of RS3 s, the increases of the viscous modulus of rice starch paste were all obvious, while the increases of the elastic modulus were more significant. At the same shear rate, the addition of RS3 could make the anti-shear strength of rice starch paste increase greatly. If three kinds of RS3 were respectively added at the same mass concentration, the consistency coefficients of rice starch pastes increased greatly,while the fluid index and hysteresis loop area shall fall significantly.
引文
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[3] ZHANG H, JIN Z. Preparation of products rich in resistant starch from maize starch by an enzymatic method[J]. Carbohyd Polym,2011,86:1610-1614
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[5] REN C, SHIN M. Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake[J]. Food Sci Biotechnol, 2013, 22(2):697-704
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[7]OZTURK S, KOKSEL H. Production of resistant starch from acid-modified amylotype starches with enhanced functional properties[J].J Food Eng,2011, 103(1):156-164
[8] KIM J G, ZHANG C, SHIN M S. Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch[J]. Food Sci Biotechnol, 2015, 24(3):835-841
[9]MUN S H, SHIN M. Mild hydrolysis of resistant starch from maize[J]. Food Chemistry, 2006,96(1):115-121
[10] HUANG M, KENNEDY J F, LI B, et al. Characters of rice starch gel modified by gellan, carrageenan,and glucomannan:A texture profile analysis study[J]. Carbohyd Polym,2007, 69(2):411-418
[11] SONG J Y, PARK J H, SHIN M. The effects of annealing and acid hydrolysis on resistant starch level and the properties of cross-linked RS4 rice starch[J]. Starch-Starke,2011, 63(1):147-153
[12]谢涛,李英,易翠平,等.回生抗性淀粉种类对米淀粉凝胶形成的影响[J].农业工程学报,2017,33(4):309-314XIE T, LI Y, YI C P, et al. Effects of retrograded resistant starch types on forming rice starch gel[J]. Transactions of the Chinese Society of Agricultural Engineering, 2017, 33(4):309-314
[13]宁吉英,顾丰颖,高萍萍,等.蜡质玉米淀粉凝胶的冻融稳定性[J].中国农业科学,2017,50(8):1514-1524Ning J Y, Gu F Y, Gao P P, et al. Freeze-thaw stability of waxy corn starch gel[J]. Scientia Agricultura Sinica,2017, 50(8):1514-1524
[14]杜先锋,许时婴,王璋.淀粉凝胶力学性能的研究[J].农业工程学报,2001,17(2):16-19DU X F, XU S Y, WANG Z. Study on the mechanical properties of starch gels[J]. Transactions of the Chinese Society of Agricultural Engineering, 2001, 17(2):16-19
[15]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):332-338LIAO L Y, WU W G. Relationship between gelatinization and gel properties of different starch and their noodles[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15):332-338
[16]付蕾,田纪春.抗性淀粉对小麦粉凝胶质构特性的影响[J].中国粮油学报,2012,27(9):40-44FU L, TIAN J C. Effects of resistant starch on gel texturalproperties of wheat flour[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(9):40-44
[17]刘贵萧,牛凯,侯汉学,等.均质压力对玉米淀粉机械力化学效应的影响[J].农业工程学报,2017,33(1):271-278LIU G X, NIU K, HOU H X, et al. Effect of homogenizing pressure on mechanochmical properties of corn starch[J].Transactions of the Chinese Society for Agricultural Engineering, 2017, 33(1):271-278
[18] YAMAZAKI E, SAGO KY. Improvement on freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L[J]. Carbohydr ate Polymers,2013, 94:555-560
[19]CHAROENREIN S, PREECHATHAM M. Efect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels[J]. Carbohydrate Polymers, 2012, 90:1032-1037
[20]TENG L, CHIN N, YUSOF Y. Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gelsⅡ. Comparisons with other starch sources and reheating effects[J].Food Hydrocolloids, 2013, 31(2):156-165
[21] WANG L, XIE B J, XIONG G Q. The effect of freezethaw cycles on microstructure an d physicochemical properties of four starch gels[J]. Food Hydrocolloids, 2013, 31:61-67
[22]曾红华,谢涛,杨莉,等.几种薯类与豆类抗性淀粉的抗消化性及其益生效应[J].中国粮油学报,2012,27(11):30-34ZENG H H, XIE T, YANG L, et al. Anti-digestibility of several tubers and legumes resistant starches and their proliferation of probiotics[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(11):30-34
[23]谢涛,张淑远,王美桂,等.重结晶红薯淀粉体外消化前后益生作用与结构变化[J].农业机械学报,2013,44(8):203-208XIE T, ZHANG S Y, WANG M G, et al. Probiotic functions and structure changes of recrystallised sweet potato starches before and after in vitro digestion[J]. Transactions of the Chinese Society for Agricultural Machinery, 2013,44(8):203-208
[24] QIN H, XU P, ZHOU C L, et al. Effects of 1-arginine on water holding capacity and texture of heat-induced gel of saltsoluble proteins from breast muscle[J]. Lebensmittel-Wissenschaft und-Technologie, 2015, 63(2):912-918
[25] GOETZ J, KOEHLER P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR[J]. LWT-Food Science and Technology, 2005, 38(5):501-512
[26]王培森,李倩如,江文韬,等.可得然胶对肌球蛋白凝胶冻融稳定性的影响[J].食品与机械,2017,33(5):30-34WANG P S, LI Q R, JIANG W T, et al. Effects of curdlan on the freeze-thaw stability of mysin gel[J]. Food and Machinery, 2017, 33(5):30-34
[27]黄峻榕,董贝贝,刘树兴,等.3种薯类淀粉的流变与凝胶特性研究[J].粮食与油脂,2017,30(7):25-29HUANG J R, DONG B B, LIU S X, et al. Study of rheological and gel properties of three tuber starches[J]. Cereals and Oils, 2017, 30(7):25-29
[28]MORENO H M, CARBALLO J, BORDERIAS J. Application of response surface methodology to study the effect of different calcium sources in fish muscle-alginate restructured products[J]. Ciência E Tecnologia De Alimentos, 2011,31(1):209-216
[29] HAN MY, WANG P, XU XL, et al. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J]. Food Research International, 2014(62):1175-1182
[30]ZAIDUL I S M, NORULANIN A N, OMAR A K M, et al. RVA analysis of mixtures of wheat flour and potato,sweet potato, yam, and cassava starches[J]. Carbohydrate Polymers, 2007, 69(4):784-791
[31]蔡旭冉,顾正彪,洪雁,等.瓜尔胶和黄原胶对马铃薯淀粉及其变性淀粉糊化和流变性质的影响[J].食品科学,2011,32(17):22-26CAIX R, GU Z B, HONG Y, et al. Effects of guar gum and xanthan gum on pating and rheological properties of native and modified potato starch[J]. Food Science, 2011, 32(17):22-26
[2]FASSLER C, ARRIGONI E, VENEMA K, et al. In vitro fermentability of differently digested resistant starch preparations[J]. Mol Nutr Food Res, 2006, 50(4):1220-1228
[3] ZHANG H, JIN Z. Preparation of products rich in resistant starch from maize starch by an enzymatic method[J]. Carbohyd Polym,2011,86:1610-1614
[4]FUENTES-ZARAGOZA E, RIQUELME-NAVARRETE M J, SANCHEZ-ZAPATA E, et al. Resistant starch as functional ingredient:A review[J]. Food Research International, 2010, 43(3):931-942
[5] REN C, SHIN M. Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake[J]. Food Sci Biotechnol, 2013, 22(2):697-704
[6]PONGJANTA J, UTAIPATTANACEEP A, NAIVIKULO, et al. Debranching enzyme concentration effected on physicochemical properties and a-amylase hydrolysis rate of resistant starch typeⅢfrom amylose rice starch[J]. Carbohyd Polym, 2009, 78(1):5-9
[7]OZTURK S, KOKSEL H. Production of resistant starch from acid-modified amylotype starches with enhanced functional properties[J].J Food Eng,2011, 103(1):156-164
[8] KIM J G, ZHANG C, SHIN M S. Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch[J]. Food Sci Biotechnol, 2015, 24(3):835-841
[9]MUN S H, SHIN M. Mild hydrolysis of resistant starch from maize[J]. Food Chemistry, 2006,96(1):115-121
[10] HUANG M, KENNEDY J F, LI B, et al. Characters of rice starch gel modified by gellan, carrageenan,and glucomannan:A texture profile analysis study[J]. Carbohyd Polym,2007, 69(2):411-418
[11] SONG J Y, PARK J H, SHIN M. The effects of annealing and acid hydrolysis on resistant starch level and the properties of cross-linked RS4 rice starch[J]. Starch-Starke,2011, 63(1):147-153
[12]谢涛,李英,易翠平,等.回生抗性淀粉种类对米淀粉凝胶形成的影响[J].农业工程学报,2017,33(4):309-314XIE T, LI Y, YI C P, et al. Effects of retrograded resistant starch types on forming rice starch gel[J]. Transactions of the Chinese Society of Agricultural Engineering, 2017, 33(4):309-314
[13]宁吉英,顾丰颖,高萍萍,等.蜡质玉米淀粉凝胶的冻融稳定性[J].中国农业科学,2017,50(8):1514-1524Ning J Y, Gu F Y, Gao P P, et al. Freeze-thaw stability of waxy corn starch gel[J]. Scientia Agricultura Sinica,2017, 50(8):1514-1524
[14]杜先锋,许时婴,王璋.淀粉凝胶力学性能的研究[J].农业工程学报,2001,17(2):16-19DU X F, XU S Y, WANG Z. Study on the mechanical properties of starch gels[J]. Transactions of the Chinese Society of Agricultural Engineering, 2001, 17(2):16-19
[15]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):332-338LIAO L Y, WU W G. Relationship between gelatinization and gel properties of different starch and their noodles[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15):332-338
[16]付蕾,田纪春.抗性淀粉对小麦粉凝胶质构特性的影响[J].中国粮油学报,2012,27(9):40-44FU L, TIAN J C. Effects of resistant starch on gel texturalproperties of wheat flour[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(9):40-44
[17]刘贵萧,牛凯,侯汉学,等.均质压力对玉米淀粉机械力化学效应的影响[J].农业工程学报,2017,33(1):271-278LIU G X, NIU K, HOU H X, et al. Effect of homogenizing pressure on mechanochmical properties of corn starch[J].Transactions of the Chinese Society for Agricultural Engineering, 2017, 33(1):271-278
[18] YAMAZAKI E, SAGO KY. Improvement on freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L[J]. Carbohydr ate Polymers,2013, 94:555-560
[19]CHAROENREIN S, PREECHATHAM M. Efect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels[J]. Carbohydrate Polymers, 2012, 90:1032-1037
[20]TENG L, CHIN N, YUSOF Y. Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gelsⅡ. Comparisons with other starch sources and reheating effects[J].Food Hydrocolloids, 2013, 31(2):156-165
[21] WANG L, XIE B J, XIONG G Q. The effect of freezethaw cycles on microstructure an d physicochemical properties of four starch gels[J]. Food Hydrocolloids, 2013, 31:61-67
[22]曾红华,谢涛,杨莉,等.几种薯类与豆类抗性淀粉的抗消化性及其益生效应[J].中国粮油学报,2012,27(11):30-34ZENG H H, XIE T, YANG L, et al. Anti-digestibility of several tubers and legumes resistant starches and their proliferation of probiotics[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(11):30-34
[23]谢涛,张淑远,王美桂,等.重结晶红薯淀粉体外消化前后益生作用与结构变化[J].农业机械学报,2013,44(8):203-208XIE T, ZHANG S Y, WANG M G, et al. Probiotic functions and structure changes of recrystallised sweet potato starches before and after in vitro digestion[J]. Transactions of the Chinese Society for Agricultural Machinery, 2013,44(8):203-208
[24] QIN H, XU P, ZHOU C L, et al. Effects of 1-arginine on water holding capacity and texture of heat-induced gel of saltsoluble proteins from breast muscle[J]. Lebensmittel-Wissenschaft und-Technologie, 2015, 63(2):912-918
[25] GOETZ J, KOEHLER P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR[J]. LWT-Food Science and Technology, 2005, 38(5):501-512
[26]王培森,李倩如,江文韬,等.可得然胶对肌球蛋白凝胶冻融稳定性的影响[J].食品与机械,2017,33(5):30-34WANG P S, LI Q R, JIANG W T, et al. Effects of curdlan on the freeze-thaw stability of mysin gel[J]. Food and Machinery, 2017, 33(5):30-34
[27]黄峻榕,董贝贝,刘树兴,等.3种薯类淀粉的流变与凝胶特性研究[J].粮食与油脂,2017,30(7):25-29HUANG J R, DONG B B, LIU S X, et al. Study of rheological and gel properties of three tuber starches[J]. Cereals and Oils, 2017, 30(7):25-29
[28]MORENO H M, CARBALLO J, BORDERIAS J. Application of response surface methodology to study the effect of different calcium sources in fish muscle-alginate restructured products[J]. Ciência E Tecnologia De Alimentos, 2011,31(1):209-216
[29] HAN MY, WANG P, XU XL, et al. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J]. Food Research International, 2014(62):1175-1182
[30]ZAIDUL I S M, NORULANIN A N, OMAR A K M, et al. RVA analysis of mixtures of wheat flour and potato,sweet potato, yam, and cassava starches[J]. Carbohydrate Polymers, 2007, 69(4):784-791
[31]蔡旭冉,顾正彪,洪雁,等.瓜尔胶和黄原胶对马铃薯淀粉及其变性淀粉糊化和流变性质的影响[J].食品科学,2011,32(17):22-26CAIX R, GU Z B, HONG Y, et al. Effects of guar gum and xanthan gum on pating and rheological properties of native and modified potato starch[J]. Food Science, 2011, 32(17):22-26
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