共查询到20条相似文献,搜索用时 203 毫秒
1.
本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响。首先测定了2种木薯醋酸酯交联淀粉、2种木薯磷酸酯交联淀粉以及木薯淀粉的冻融稳定性、透光率、黏性、膨胀度和凝沉性等特性。然后将木薯淀粉和4种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明:木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、黏性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。 相似文献
2.
木薯淀粉及木薯变性淀粉性质比较研究 总被引:6,自引:0,他引:6
测定了木薯淀粉、木薯羟丙基淀粉、羟丙基交联淀粉、醋酸酯淀粉、醋酸酯交联淀粉的冻融稳定性、透光率、凝沉、耐盐性、耐酸性、糊化特性等性质.实验结果表明:经过变性的木薯淀粉和原木薯淀粉有很大的不同,经过羟丙基化、羟丙基交联、醋酸酯化、醋酸酯交联后,分别引入了羟丙基、交联键、乙酰基等,使其具有较强的冻融稳定性,具有较高的透明度、耐盐性、耐酸性.据RVA分析,各种变性淀粉糊液性质较原淀粉有较大的提高.经过交联后糊液稳定性较原淀粉、羟丙基及醋酸酯淀粉有较大程度的提高,因此具有更为广阔的应用性. 相似文献
3.
本文以强化羟丙基二淀粉磷酸酯、乙酰化二淀粉磷酸酯和醋酸酯淀粉的白鲢鱼糜为对象,研究在不同变性淀粉添加量下,白鲢鱼糜凝胶的持水性、白度、质构特性及感官分析的变化规律。结果表明:当淀粉添加量为1%时,鱼糜凝胶内部的网络结构较为紧密,此时3种变性淀粉均可以有效地提高白鲢鱼糜凝胶的持水性、白度、凝胶强度、硬度和咀嚼性。在1%的淀粉添加量下,添加羟丙基二淀粉磷酸酯的鱼糜凝胶各项指标优于乙酰化二淀粉磷酸酯和醋酸酯淀粉。因此,添加1%的羟丙基二淀粉磷酸酯可以有效地改善并提高白鲢鱼鱼糜的凝胶品质。 相似文献
4.
5.
为了改善淡水鱼鱼糜制品的品质,以冷冻罗非鱼鱼糜为原料,分别添加4%木薯原淀粉、3种木薯变性淀粉(磷酸酯淀粉、羟丙基淀粉和乙酰化二淀粉磷酸酯)及复配木薯变性淀粉(乙酰化二淀粉磷酸酯与羟丙基淀粉质量比为3∶2),考察淀粉添加对鱼糜凝胶质构、流变学特性、持水性及水分分布和微观结构等的影响,探讨不同种类淀粉对鱼糜凝胶品质的改善。结果表明,与对照组相比,添加5种淀粉均会显著降低罗非鱼鱼糜凝胶的白度(P<0.05),但其凝胶强度、硬度和咀嚼性显著增大,凝胶持水性显著提高(P<0.05),蒸煮损失率显著下降(P<0.05),结合水含量显著增加(P<0.05),凝胶微观结构更加均匀致密,且添加了复配木薯变性淀粉的凝胶质构特性最好,持水性最高。低场核磁共振成像和光学显微镜观察结果显示,不同种类的淀粉均能有效锁住鱼糜凝胶基质中的水分;升温过程中淀粉吸水膨胀,在鱼糜凝胶网络结构中起浓缩和填充作用;添加了复配木薯变性淀粉的鱼糜凝胶结构最致密均匀。因此,添加复配木薯变性淀粉可以有效改善罗非鱼鱼糜制品的品质,为淡水鱼鱼糜制品的开发提供了理论支撑。 相似文献
6.
将冻融稳定性较好的醋酸酯淀粉、羟丙基二淀粉磷酸酯和透明度、黏度较高的羧甲基淀粉进行复配,对比三种变性淀粉和复配变性淀粉的性质,研究其在面团中的应用。结果表明,复配变性淀粉可以综合各变性淀粉的优点,比单一变性淀粉的性质更加全面,其中1:2:1(醋酸酯大米淀粉:羧甲基淀粉:羟丙基二淀粉磷酸酯)组表现最优异,透明度、凝沉性、冻融稳定性、糊化特性、流变性等性质优于其他组。在面团的应用研究中,添加复配变性淀粉可有效改善面团的持水性和质构特性,提高熟面坯的感官品质。复配变性淀粉添加量为5%~7.5%时最好。 相似文献
7.
《食品工业科技》2016,(5)
为提高杀菌鱼糜制品的品质,本文研究了添加不同浓度的木薯原淀粉和四种变性淀粉(羟丙基化二淀粉磷酸酯,乙酰化二淀粉己二酸酯,磷酸交联淀粉,羟丙基化淀粉)对120℃高温杀菌鱼糜凝胶特性的影响。通过测定分别添加5%,10%和20%淀粉后复合鱼糜凝胶的破断力,破断距离,凝胶强度,白度,持水率,曲折实验和扫描电镜等指标,研究不同淀粉对杀菌鱼糜凝胶质构性,色泽和持水能力的影响。结果表明各种淀粉适宜的添加量均为10%。在各种淀粉添加剂中,木薯羟丙基化二淀粉磷酸酯和木薯乙酰化二淀粉己二酸酯对高温杀菌后鱼糜凝胶的破断力,凹陷距离的改善效果最好,能显著增强鱼糜的凝胶强度(p0.05)。添加淀粉均会改善鱼糜凝胶的白度,使白度增加。添加木薯原淀粉,木薯乙酰化二淀粉己二酸酯和木薯羟丙基化二淀粉磷酸酯可不同程度提高鱼糜的持水力。 相似文献
8.
9.
以8种类型变性淀粉为研究对象,对其冻融稳定性、糊化特性、透明度、凝沉性、凝胶强度等理化特性进行研究。结果表明,预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的冻融稳定性最好;蜡质玉米氧化淀粉的透明度最佳;乙酰化二淀粉磷酸酯马铃薯淀粉、羟丙基二淀粉磷酸酯蜡质玉米淀粉、羟丙基二淀粉磷酸酯木薯淀粉、预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的凝沉性较强,而蜡质氧化淀粉几乎无凝沉性;乙酰化二淀粉己二酸酯木薯淀粉的凝胶强度最大;羟丙基二淀粉磷酸酯蜡质玉米淀粉的最高黏度值最大,消减值最大;乙酰化二淀粉磷酸酯玉米淀粉的糊化温度最高;乙酰化二淀粉磷酸酯玉米淀粉的冻融稳定性、凝沉性优于乙酰化二淀粉磷酸酯马铃薯淀粉,且凝胶强度较高;羟丙基二淀粉磷酸酯蜡质玉米淀粉的黏度明显高于羟丙基二淀粉磷酸酯木薯淀粉,而后者的冻融稳定性、透明度、凝沉性优于前者。 相似文献
10.
为了研究原木薯淀粉、羟丙基淀粉、乙酰化二淀粉磷酸酯和醋酸酯淀粉对白鲢鱼鱼糜凝胶特性和蛋白构象的影响,分析不同淀粉添加量条件下,白鲢鱼鱼糜白度、凝胶强度、持水性、质构特性、储能模量(G')、化学作用力、蛋白二级结构和微观结构的变化规律。结果表明,添加淀粉可以显著提高鱼糜凝胶的持水性。当其添加量为1%时,可提高鱼糜凝胶的白度、凝胶强度、硬度和咀嚼度,且羟丙基淀粉的改善效果最佳。流变学特性表明淀粉在鱼糜制品中起到非活性填料的作用。添加少量淀粉可阻碍氢键的形成,促进疏水相互作用及离子键的形成,诱导鱼糜蛋白的构象由α-螺旋结构向β-折叠结构转变。4种淀粉添加量为1%时均可以得到更为致密的鱼糜凝胶网络结构,其中,添加羟丙基淀粉可以使鱼糜凝胶网络中孔洞的大小、分布更均匀。添加1%的羟丙基淀粉可用于改善白鲢鱼鱼糜的凝胶品质。 相似文献
11.
12.
Megumi Miyazaki Tomoko Maeda Naofumi Morita 《European Food Research and Technology》2008,227(2):503-509
Rheological properties of dough and bread quality of frozen dough-bread containing 18.4% of hydroxypropylated (HTS), acetylated
(ATS), and phosphorylated cross-linked (PTS) tapioca starch with different degrees of modification and 1.6% of dried powdered
gluten were compared to the same amount of native tapioca starch (NTS) or wheat flour-bread. Doughs substituted with native
or modified tapioca starches had the same mixing tolerance as 100% wheat flour. The dough was frozen and stored for 1 week
at −18°C, and thawed (one freeze-cycle). The amount of freezable water in the dough substituted with native or modified tapioca
starches was not significantly different from that of wheat flour. Frozen dough-bread substituted with highly modified HTS
(degree of substitution; DS 0.09–0.11) retarded bread staling, while lowly modified HTS (DS 0.06–0.07) or ATS (DS 0.02–0.04),
and PTS (0.004–0.020% phosphoryl content) substitution fastened bread staling as compared with frozen dough-bread baked from
wheat flour. The breadcrumbs containing HTS and ATS felt tacky, whereas the bread containing PTS was dry feel. HTS and ATS
swelled and collapsed easily during heating, while PTS was difficult to swell and disperse as compared with NTS, therefore
the gelatinization properties seemed to affect the texture of bread. Breadcrumb containing HTS showed small firmness during
storage, and highly modified HTS-h (DS 0.1) was the smallest. This means highly hydroxypropylated tapioca starch significantly
retards bread staling. Staling properties and texture of frozen dough-bread with various tapioca starches were the same as
conventional bread baked with the same amount of tapioca starches. These results suggest that a one freeze–thaw cycle and
a 1-week frozen period do not change characteristics of starch, gelatinization and retrogradation properties as compared with
the conventional method, and the highly modified HTS-h is prominent anti-staling food-stuff in frozen dough. 相似文献
13.
Nispa Seetapan Asira FuongfuchatChaiwut Gamonpilas Pawadee MethacanonWaranit Pongjaruwat Nattawut Limparyoon 《Journal of food engineering》2013
This work investigated the effect of modified tapioca starch and xanthan gum on dough viscoelasticity and texture stability during storage at 4 °C of starch sheets for Chinese shrimp dumplings. Hydroxypropylated starch and hydroxypropylated-crosslinked starch were used to substitute for tapioca starch in the control formulation, and xanthan gum was added to adjust the formulation. During storage, texture of the control became firmer due to amylopectin retrogradation confirmed by differential scanning calorimetry and X-ray diffraction. Conversely, gel sheets containing modified starches showed less texture change. Dough viscoelasticity of the formulations substituted by hydroxypropylated starch were much softer and easier to deform than that of the control one. Dough with hydroxypropylated-crosslinked starch was, however, stiffer and more strain-resistant. Moreover, the formulation comprising the mixture of both types of modified starches and xanthan gum gave dough viscoelasticity similar to that of the control, and provided gel sheet the least texture change. Consequently, this modified formulation could be beneficial for the application of frozen/chilled dumpling wrappers. 相似文献
14.
15.
不同来源的淀粉制备淀粉磷酸单酯的性能及应用 总被引:4,自引:0,他引:4
本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。在蛋糕中的应用试验表明,在蛋糕中添加淀粉磷酸单酯可以增加比容并延长其货架寿命。 相似文献
16.
17.
Soma Fukuzawa Takenobu Ogawa Kyuya Nakagawa Shuji Adachi 《International Journal of Food Science & Technology》2016,51(6):1516-1522
Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network. 相似文献
18.
以三种淀粉(马铃薯、木薯和玉米淀粉)为原料,以醋酸酐、醋酸乙烯酯为酯化剂生产醋酸酯化淀粉,对其Brabendar粘度曲线图进行研究。经酯化后,淀粉的糊化特性都有明显的变化(起糊温度降低,粘度增加),但原料和酯化剂的不同,会导致变化程度的不同,另外冷热糊稳定性和凝胶性强弱变化就有更明显的差异。 相似文献
19.
亚麻多糖对木薯淀粉和红薯淀粉糊物理性质的影响 总被引:4,自引:3,他引:1
采用快速黏度分析法、质构分析法、离心法、冻融循环法,研究了自然条件下及在NaCl、蔗糖、葡萄糖或酸碱环境中,亚麻多糖对木薯淀粉、红薯淀粉糊化温度、峰值黏度、末值黏度、衰减值、凝胶硬度、凝胶析水率等物理性质的影响。结果表明:自然条件下,亚麻多糖能增强木薯淀粉、红薯淀粉的膨胀力,降低热稳定性、凝胶硬度、冻融稳定性。在盐、糖环境中,亚麻多糖均能增强木薯淀粉、红薯淀粉的膨胀力和冻融稳定性,降低热稳定性。在低pH条件下,亚麻多糖能降低红薯淀粉的冻融稳定性和热稳定性;高pH条件下提高木薯淀粉的冻融稳定性和膨胀力。 相似文献
20.
Hui–Tin Chan Chiu Peng Leh Rajeev Bhat Chandra Senan Peter A. Williams Alias A. Karim 《Food chemistry》2011
The effects of oxidation by ozone gas on the molecular structure, rheological and thermal properties of starch (corn, sago and tapioca) were investigated. Starch, in dry powder form, was exposed to ozone for 10 min at different ozone generation times (OGTs). Average molecular weight decreased in oxidized corn and sago starches but increased in oxidized tapioca starch. All oxidized starches exhibited non-Newtonian shear-thinning behaviour. Starch viscosity decreased drastically with increasing OGT. Young’s modulus for all oxidized corn and sago starch gels stored for 1 and 7 days at 4 °C increased significantly compared to unmodified starch. No differences were noted in gelatinization temperatures and gelatinization enthalpies of all oxidized starches compared to unmodified starch. Retrogradation enthalpy increased markedly in corn starch after 1 min OGT. These results show that the extent of starch oxidation varies among starches of different botanical origins under similar ozone treatment conditions. 相似文献