马蹄淀粉理化性质的研究

以水生植物马蹄为原料湿法提取淀粉,对其理化性质进行研究,并与工业常用谷物类淀粉玉米淀粉及薯类淀粉马铃薯淀粉、木薯淀粉的性质进行比较分析,旨在为水生植物马蹄淀粉工业化应用提供参考。研究结果表明:马蹄淀粉的蓝值,高于玉米淀粉和马铃薯淀粉,但远低于木薯淀粉;马蹄淀粉糊的冻融稳定性与玉米淀粉糊、马铃薯淀粉糊相近,明显高于于木薯淀粉糊;马蹄淀粉糊的透光率、溶解度、膨胀率介于玉米淀粉糊和木薯淀粉糊之间,但远低于马铃薯淀粉糊;马蹄淀粉颗粒的体积平均粒径为10.79μm,与木薯淀粉相近,比玉米淀粉和马铃薯淀粉小,属于小颗粒淀粉。马蹄淀粉的偏光十字接近颗粒中心但不明显,甚至出现一个大颗粒内有多个不规则十字交叉点的现象,说明马蹄淀粉可能为假复粒淀粉。     

凉薯淀粉的理化性质研究

以玉米淀粉、木薯淀粉和马铃薯淀粉为对照,分析了凉薯淀粉的颗粒形貌及大小、溶解度、膨胀度和糊化特性等理化性质。结果表明:凉薯淀粉颗粒形状多为不规则多边形,少数为圆形,粒径范围为3~11μm,平均粒径为8μm,小于其他三种淀粉;溶解度和膨胀度比木薯淀粉和玉米淀粉高,比马铃薯淀粉低,且随温度升高,溶解度和膨胀度显著增大;糊化温度为80℃,高于其他三种淀粉,峰值黏度小于木薯、马铃薯淀粉,高于玉米淀粉,糊化热稳定性比其他三种淀粉强,回生能力比玉米、马铃薯淀粉强,比木薯淀粉弱;透明度较低,易凝沉,表观黏度较小,表现出剪切稀释现象,冻融稳定性较差;凝胶硬度、咀嚼性、黏聚性、黏附性远低于马铃薯、木薯淀粉,高于玉米淀粉,且凝胶弹性最低。     

聚焦光束反射分析仪测定淀粉糊化过程中糊化度的变化

利用聚焦光束反射分析仪(FBRM)分析了玉米淀粉、马铃薯淀粉和木薯淀粉在糊化过程中颗粒总数的变化,实现了淀粉颗粒变化的"动态"监测,并提出用颗粒总数的变化量/颗粒的初始总数来表示糊化度,简化了以往测量糊化度的方法。结果表明:FBRM测得的玉米淀粉颗粒总数呈先增加后减小的趋势,在70℃时下降幅度最大;马铃薯淀粉颗粒总数一直减小,在70℃时下降幅度最大;木薯淀粉颗粒总数也一直减小,但在65℃时下降幅度最大。FBRM测得玉米淀粉在70℃糊化度达到最大值60.05%,马铃薯淀粉在70℃糊化度达到最大值38.83%,木薯淀粉在65℃糊化度达到最大值54.66%;当温度达到75℃时,玉米淀粉,马铃薯淀粉和木薯淀粉总的糊化度分别为93.55%、90.19%和85.85%,它们都没有达到100%。     

几种不同淀粉的物性分析研究

以玉米淀粉、蜡质玉米淀粉、马铃薯淀粉、马铃薯酯化变性淀粉、木薯淀粉和木薯醋酸酯淀粉为原料,比较研究了激光粒度仪和X-射线衍射仪测定的淀粉的颗粒大小和结构,快速粘度仪测定糊化特性,差示扫描量热仪和热重分析仪测定淀粉的热特性。结果表明,淀粉的平均粒径大小顺序为马铃薯类淀粉玉米类淀粉木薯类淀粉,且湿法和干法测定有差异;玉米淀粉、木薯淀粉和木薯醋酸酯淀粉为A型结构,蜡质玉米淀粉经过变性处理无双峰结构,马铃薯及其酯化变性淀粉为B型结构;马铃薯淀粉峰值粘度最大,热焓值最高,持水力最强,玉米淀粉的糊化温度最高,峰值粘度和衰减值最小,马铃薯酯化淀粉的起始糊化温度最低,综合持水力最弱。     

常用淀粉对甘薯食品膨化质量的协同作用研究

纯甘薯制品膨化质量差，适量添加淀粉可显著提高膨化度、改善产品质构。本文以常用的高温膨化方式，考察了马铃薯、木薯、甘薯及玉米淀粉对甘薯制品膨化度和感官质量的协同作用。结果表明，以鲜甘薯质量为基准计的最佳工艺配方为：马铃薯淀粉20％、木薯淀粉5％、玉米淀粉10％。淀粉对甘薯膨化食品的影响显著性顺序为，马铃薯淀粉＞木薯淀粉＞玉米淀粉。其中马铃薯淀粉的影响极显著，而木薯、玉米淀粉的影响相对不显著。     

淀粉对油炸方便面品质影响的研究

本文对小麦淀粉、玉米淀粉、木薯淀粉、木薯淀粉醋酸酯、马铃薯淀粉及马铃薯淀粉醋酸酯的糊化特性以及它们添加到面粉中对方便面品质的影响进行了研究。感官评定及质构分析表明：添加木薯淀粉、木薯淀粉醋酸酯、马铃薯淀粉及马铃薯淀粉醋酸酯均可提高方便面的光泽度、透明度、弹性、滑爽性和耐嚼性。淀粉醋酸酯比其原淀粉效果好，而马铃薯淀粉醋酸酯比木薯淀粉醋酸酯性能更优。     

淀粉颗粒粒径不同测定方法的比较

利用显微镜法、激光粒度法和聚焦光束反射仪法(FBRM)等3种不同方法分析分别测定了玉米淀粉、马铃薯淀粉和木薯淀粉颗粒粒径分布,并对这3种方法进行了分析比较。结果表明:显微镜法在测定淀粉颗粒粒径时非常直观,但是重复性较差,特别是粒度范围宽的样品,在测量时就会产生较大的误差,测出颗粒粒径大小为玉米淀粉(11.2μm)木薯淀粉(12.6μm)马铃薯淀粉(25.7μm);激光粒度法在测定淀粉颗粒粒径时,近球形颗粒重复性好,但是对于形状不规则的样品会产生较大误差,测出颗粒粒径大小为木薯淀粉(12.0μm)玉米淀粉(15.2μm)马铃薯淀粉(39.3μm);聚焦光束反射仪法(FBRM)分析测定淀粉颗粒粒径时,重复性好,能较好地测量颗粒粒径分布,测出颗粒粒径大小为玉米淀粉(24.0μm)木薯淀粉(27.3μm)马铃薯淀粉(31.3μm),可实现对淀粉在物理或化学处理过程中粒径和数量粒径变化的在线监测。     

复合变性淀粉提高鸡胸肉保水率的研究

报道了利用复合变性淀粉提高鸡胸肉保水率的研究。通过单因素实验，分别研究了磷酸酯玉米淀粉、磷酸酯木薯淀粉、交联马铃薯淀粉、交联木薯淀粉、醋酸酯玉米淀粉添加量对胸肉的吸水率和失水率的影响。根据单因素实验结果，进行了正交实验，验证得出最优配方为磷酸酯玉米淀粉为0．4％，磷酸酯木薯淀粉为0．8％，交联马铃薯淀粉为0．5％，交联木薯淀粉为0．6％及醋酸酯玉米淀粉为0．06％。经过验证实验所得到的吸水率和失水率的数据分别为7．9％和13．8％。     

蜡质马铃薯淀粉的理化特性及其在食品领域中的应用

蜡质马铃薯淀粉是一种全新的商业化淀粉，本文首次对该淀粉的理化性质进行了研究。结果表明蜡质马铃薯淀粉的直链淀粉的含量极低（0．96％），低于蜡质玉米淀粉的直链淀粉的含量（3．79％）；蛋白质及脂肪含量也低于普通马铃薯淀粉的蛋白质及脂肪含量。蜡质马铃薯淀粉的x射线衍射图谱属B型，其淀粉颗粒的大小和型态与普通马铃薯的淀粉无明显差异，但其小颗粒淀粉的比例较普通马铃薯的淀粉高。蜡质马铃薯淀粉的胀润度及淀粉糊的透明度均高于普通马铃薯的淀粉，远远高于木薯淀粉及蜡质玉米淀粉。虽然蜡质马铃薯淀粉的成糊温度与普通马铃薯淀粉及木薯淀粉的无明显差异，在水溶液中其淀粉糊的最高黏度也低于普通马铃薯淀粉，但在酸性及盐环境中蜡质马铃薯淀粉的最高黏度却大大高于普通马铃薯淀粉。由于其特殊的功能性质，可为食品领域内诸多产品的生产、开发提供新的选择，由于其高支链的特性，耐酸性、耐盐性能好、较低的糊化温度及高度的透明度，可生产出透明度极高、冻融稳定性好的高质量汤料、酱料及果酱类产品。由于其增稠稳定性能好，可替代烘焙奶油中胶体成分，带来成本的节约的可能性。由于其可提供高膨胀性能的特性，可为休闲膨化食品带来松脆的口感、光滑的外观、高度膨化的效果。     

淀粉种类对甘薯膨化食品品质的影响

纯甘薯制品膨化质量差，适量添加淀粉可显著提高膨化度、改善产品质构。本研究以常用的高温膨化方式，考察了马铃薯、木薯、甘薯及玉米淀粉对甘薯制品膨化度和感官质量的影响。结果表明，淀粉添加量在40％左右甘薯膨化质量最佳；不同淀粉对膨化度的影响不同，马铃薯淀粉＞木薯淀粉＞甘薯淀粉＞玉米淀粉。     

不同淀粉原料的疏水改性及其性质研究

本文研究了不同添加量的辛烯基琥珀酸酐(OSA)、Al3+以及不同p H值在改性过程中对玉米淀粉、木薯淀粉和马铃薯淀粉休止角、活化指数、接触角、分散性、和偏光特性的影响。实验表明,随着OSA、Al3+添加量和交联过程中p H值的增加,玉米淀粉和木薯淀粉的休止角呈现出先减少后增加的特征,而只有p H值的变化对马铃薯淀粉的休止角产生了比较明显的影响;改性后,三中淀粉的接触角均大于90°,证明淀粉疏水性得到显著提高;同时,在活化指数试验中,木薯淀粉和马铃薯淀粉的活化指数可以达到0.95;液体石蜡中的分散性测试表明,玉米淀粉的分散性最好,其次是木薯淀粉,马铃薯淀粉的分散性最差,而改性后淀粉的分散性较原淀粉并未出现明显变化;最后,通过观察同等光强条件下淀粉的偏光特性,发现改性后淀粉颗粒出现偏光十字变弱、表面阴影增加的情况。     

Physicochemical Nature of Banana Pseudostem Starch

SUMMARY: Starch was isolated from banana pseudostem and its properties were compared with those of potato, corn and tapioca. The starch granules are irregular in shape and are bigger in size than those of the fruit starch. At 60°C, the granules start to swell, gradually increase in size, attain their maximum size at 75°C and do not rupture even after heating to 100°C. The intrinsic viscosity of the starch (2.05) is similar to that of potato starch (2.00). The amylose content of the starch compares well with that of banana fruit and potato (tuber) starch (21%). In general, banana pseudostem starch resembles potato starch.     

两种复合改性淀粉特性及其在面条中的应用

分别以木薯淀粉和玉米淀粉为原料,对其进行交联和羟丙基醚化复合改性,制备了复合改性淀粉,并对复合改性淀粉的流变学特性、扫描电镜分析(SEM)及红外光谱分析(IR)进行了分析比较。流变学特性分析显示,经过复合改性后的木薯淀粉抗老化性能比玉米淀粉抗老化性能强。SEM分析显示淀粉经过复合改性后,淀粉表面棱角模糊,颗粒整体有小范围扭曲,并可明显观察到表面粗糙,毛刺感较强。IR分析显示复合改性淀粉与原淀粉的红外吸收图谱相比,在2 250～2 500 cm-1处有强的吸收峰,复合改性木薯淀粉尤为明显。添加复合改性淀粉的面条与空白相比,最佳烹煮时间缩短、烹煮损失明显降低。     

淀粉类对低温乳化香肠品质的影响

以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。     

高交联木薯淀粉的非糊化特性

以三氯氧磷为交联剂制备非糊化的高交联木薯淀粉,并测定了反应的取代度和布拉班德粘度曲线,研究了在沸水中受热后非糊化淀粉的颗粒形貌及粒度分布等特性．提出高交联非糊化木薯淀粉存在着不同于原淀粉颗粒的在沸水中只发生轻度有限溶胀的非糊化颗粒态     

Rapid Separation and Measurement of Particle Size Distribution of Starch Granules by Sedimentation/Steric Field-Flow Fractionation

Sedimentation/steric field-flow fractionation (Sd/StFFF) is introduced as a new technique for the size analysis of starch granules. Sd/StFFF provides both high speed and high resolution, and narrow size fractions of starch granules can be collected from the eluting stream for further characterization by microscopy or other techniques. The sedimentation FFF instrument was calibrated and applications were made to 12 starch samples derived from wheat, durum wheat, corn, oat, tapioca, and potato. The instrument response curve (the fractogram) and the size distribution curves for several of these samples were recorded. The mode or bimodal diameters and the percentages of A-and B-granules were compiled.     

Effects of starches on the textural,rheological, and color properties of surimi–beef gels with microbial tranglutaminase

In order to evaluate effects of starches (corn starch, potato starch, and tapioca starch) on the characteristics of surimi–beef gels with microbial transglutaminase, the cooking loss, gel strength, color and rheological properties of samples were investigated. Results demonstrated that starches gave negative effects on the cooking loss of surimi–beef gels. The gel with corn starch had the highest cooking loss while that with tapioca starch showed the lowest value. The gel with potato starch obtained the highest gel strength. During the sol–gel transitions, surimi–beef complexes with 3% corn starch exhibited the highest storage modulus value, while that with 3% tapioca starch had the lowest one. The addition of starch caused the increase of L* values of surimi–beef gels. Results showed that the excessive amount of starch resulted in the decrease in gel strength of surimi–beef gels.     

Comparison of various types of starch when used in meat sausages

Technological and sensory properties of meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared. Sausages were analyzed after cooking at temperatures between 65 and 85°C followed by storage at 5°C and -25°C. Characteristics evaluated were weight loss during cooking and storage, instrumentally and sensory assessed firmness, taste and smell of sausages. The results revealed differences in the suitability of starches for use in meat sausages. Part of the differences could be ascribed to differences in gelatination properties of the starches. With the criteria used for evaluating quality, potato flour was rated as the best suited starch followed by wheat starch while tapioca was rated as the least suited. Corn starch required cooking temperatures above 75°C and showed relatively low freeze/thaw stability. The modified potato starch stored well both above and below the freezing point.