亲水胶体对淀粉理化性质影响的研究进展

本文综述了亲水胶体对淀粉糊化性质、流变性质、凝胶特性、老化性质、热力学性质、成膜性质及膨胀能力的影响,探讨了亲水胶体影响淀粉理化性质的作用机制,进一步介绍了淀粉-亲水胶体混合体系的应用,以便为合理地选择和使用亲水胶体提供理论依据。     

亲水胶体在鱼糜制品中的应用研究进展

鱼糜制品是以鱼糜为主要原料,经过斩拌、擂溃、成型、凝胶化等过程制成的高蛋白、低脂肪的产品。亲水胶体是从植物和海藻中提取或由微生物合成的高分子多聚糖。亲水胶体可改善鱼糜制品中的凝胶特性。亲水胶体对不同鱼种的鱼糜凝胶强度的影响与亲水胶体的种类及其作用方式密切相关。本文综述了鱼糜制品及其凝胶形成的机理、亲水胶体的种类和功能特性,阐述了亲水胶体对鱼糜凝胶特性的作用机理及其在鱼糜制品中的应用现状,并提出未来的研究方向。     

亲水胶体对植物蛋白凝胶影响的研究进展

凝胶性作为植物蛋白重要的功能特性之一，对改善食品加工品质具有重要影响。但多数植物蛋白凝胶对pH、温度和离子强度等环境因素敏感，导致其凝胶制品存在黏结性不强、纹理结构差、成品率低等问题，在食品加工中的应用受到限制。亲水胶体具有较好的凝胶性、增稠性和稳定性，利用亲水胶体对植物蛋白凝胶进行改性，日益受到广泛关注。本文综述了植物蛋白和亲水胶体的凝胶机制，离子型、非离子型亲水胶体、复配亲水胶体与植物蛋白共混凝胶的性质，及温度、pH、离子强度、亲水胶体与蛋白比例及混合方式对亲水胶体-植物蛋白共混凝胶体系稳定性的影响，以期对植物蛋白凝胶制品加工与利用提供理论依据。     

亲水胶体对淀粉理化性质影响的研究进展

亲水胶体在食品中的添加与应用,有助于提升食品品质、降低生产成本以及延长保存时间等。大量研究结果表明,亲水胶体对淀粉理化性质的影响存在一定的差异性。综述了亲水胶体对淀粉理化性质的影响和相关机理的研究进展,为应用于各种食品提供理论基础。     

亲水性胶体的应用

本文阐述各种亲水胶体的来源、功能及其在食品工业应用中的物理及化学性质。为食品工业生产者正确地选择及使用亲水胶体提供理论依据。     

亲水胶体及其复配胶在肉制品中应用的研究进展

本文简要介绍了亲水胶体的种类和特性,重点对亲水胶体及其复配胶在肉制品中的应用现状进行了分析和总结,以期对今后的相关研究起指导作用。     

不同亲水胶体对百合淀粉糊化及流变学特性的影响

通过向龙牙百合鳞茎淀粉中添加不同来源的亲水胶体(瓜尔豆胶、黄原胶、阿拉伯胶、果胶、魔芋胶、羟丙基甲基纤维素),测定其黏度、热力学及流变学特性的变化,探究不同亲水胶体对百合淀粉糊化及流变学特性的影响。结果表明:不同亲水胶体与淀粉的混合体系表现出不同的糊化及流变学特性。添加瓜尔豆胶后的混合体系峰值黏度、谷值黏度和最终黏度均提高,而添加其余胶体后均降低。差示扫描量热结果表明:羟丙基甲基纤维素使混合体系的峰值温度和终止温度降低,添加其余胶体后混合体系糊化温度升高;添加亲水胶体后,糊化温度范围减小,热焓值降低。百合淀粉及添加不同亲水胶体后的淀粉混合物均随剪切频率增大呈现剪切稀化现象,均为假塑性流体。添加瓜尔豆胶后混合体系弹性模量(G′)、黏性模量(G″)和稠度系数(K)显著提高,流动系数(n)降低,假塑性增强;而其余胶体混合体系的G′和G″的变化规律不同。明确不同种类亲水胶体对百合淀粉糊化和流变特性的影响,可为百合淀粉与亲水胶体复配在食品中的应用提供参考。     

浅谈亲水胶体在饮料中的应用

亲水胶体的应用最早可追溯到古埃及,欧洲人很早就熟知“圣.约翰的面包”,即刺槐豆胶,我国晋朝就已开始种植魔芋,《蜀都赋》中有云“其圃则有蒟蒻”,“蒟蒻”即指魔芋（可用于生产亲水胶体魔芋胶）。随着社会生产的进步,越来越多亲水胶体被应用于食品和药品领域,迄今为止世界上可用于食品工业的亲水胶体已有40余种,其来源和分布非常广泛。     

亲水胶体对肌原纤维蛋白凝胶特性的研究进展

肌原纤维蛋白在动物肌肉中含量丰富,是日常饮食中获得氨基酸的重要来源。肉制品的加工通常依赖肌原纤维蛋白优异的功能特性,因此肌原纤维蛋白是一类重要的蛋白质。亲水胶体是长链聚合物(多糖和蛋白质)的异质组,广泛用于许多食品配方中以改善质量属性和保质期。亲水胶体用途广泛,主要作为增稠剂和胶凝剂。肌原纤维蛋白的凝胶强度受到亲水胶体的种类和作用方式的影响。该综述阐明了肌原纤维蛋白凝胶的形成机理,亲水胶体对肌原纤维蛋白凝胶的作用机理以及亲水胶体在肌原纤维蛋白中的应用,为改善肌原纤维蛋白凝胶特性提供参考,并提出未来的研究方向。     

基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型

探讨不同添加量（0%、0.1%、0.3%、0.5%、0.7%、0.9%,m/m）的亲水胶体（亚麻籽胶和沙蒿胶）对糯米粉理化特性及其汤圆品质的影响。结果表明：除0.1%亚麻籽胶,其余亲水胶体的加入可提高糯米粉的峰值黏度、谷值黏度和终值黏度,且随着添加量的增加而不断增加,提升了糯米粉的弹性模量和黏性模量,亚麻籽胶的添加降低了其损耗角正切,有利于糯米粉形成高稳定的凝胶结构。亲水胶体的添加明显降低了汤圆的水分损失率和冻裂率,增加了汤圆的汤汁透光率（除添加0.1%亚麻籽胶）和硬度,表明亲水胶体能够改善汤圆的品质。此外,模糊数学对汤圆感官评价数据的标准化处理结果表明,随着亲水胶体含量的增加,汤圆的感官评分有所提高;根据糯米粉理化特性与汤圆品质指标的主成分分析结果构建的汤圆品质综合评价模型可为亲水胶体在汤圆中的应用提供一定参考。     

Starch‐biopolymer interactions—a review

Abstract

This report presents an overview of the interactions between native starch and other biopolymers used in the food industry. Therefore it is appropriate here to describe some of the important major properties of starch that may be affected by the presence of other food biopolymers. Thus, the molecular organization and the gelatinization and retrogradation process of native starch will be discussed as well as the role of minor components (protein and lipid) in starch. The interaction between starch and proteins (particularly gelatin) and starch and polysaccharide hydrocolloids will be considered, and pro‐tein‐polysaccharide interactions mainly involving gelatin in the presence of other hydrocolloids will also be briefly reviewed.     

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD

The effect of hydrocolloids – namely Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) – on the rheological, microstructural and quality characteristics of south Indian parotta was studied separately at the level of 0.5%. Addition of hydrocolloids increased farinograph water absorption. The extensograph resistance to extension at 135 min increased with the addition of hydrocolloids. Addition of XN, GR and CG decreased extensibility, while AR and HPMC increased extensibility. The alveograph maximum over pressure increased, with the exception of AR, and average abscissa at rupture decreased with different hydrocolloids. The amylograph peak viscosity increased with all the hydrocolloids. In the micrographs of dough treated with different hydrocolloids, the starch granules appeared coated with gum, and the coating appeared prominent in the case of dough treated with GR and HPMC. Among the hydrocolloids tried, GR brought about the greatest improvement in the quality of parotta, followed in decreasing order by HPMC, XN, CG and AR.

PRACTICAL APPLICATIONS

In India, demand for the large-scale manufacture of packed parottas is increasing. The beneficial effects of hydrocolloids in parotta-making have not yet been explored. This paper discusses the effect of different hydrocolloids on the rheological characteristics of dough in relation to parotta. The information generated on the use of hydrocolloids that are beneficial for parotta-making will be useful for the large-scale manufacturers of parotta.     

亲水性胶体对广式腊肠水分迁移及质构的影响

本文研究了卡拉胶、魔芋胶、瓜尔豆胶及其复配对广式腊肠烘烤过程中水分迁移、产品质构、感官等质量品质的影响。结果表明,广式腊肠添加亲水性胶体后,可略有提高产品的水分含量,尤其是瓜尔豆胶组(19.94%),比对照提高4.02%;在烘烤中期,亲水性胶体可降低广式腊肠的干燥速率,整体而言,亲水性胶体对烘烤过程中水分散失影响较小。胶体添加组感官得分除D3组,均高于对照组,其中添加复配卡拉胶与魔芋胶的感官综合得分最高,达到87.5;除瓜尔豆胶外,单独胶体和复配胶均能一定程度上改善广式腊肠的质构特性,尤其是复配胶体组。广式腊肠添加亲水性胶体后,复水率显著提高(p0.05),尤其是瓜尔豆胶及其复配组,达到3.79%。复配胶的加入可改善广式腊肠的感官品质、质构特性及复水性,不同亲水性胶体有不同的作用特点。     

Effect of hydrocolloids and emulsifiers on the rheological,microstructural and quality characteristics of eggless cake

Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological, microstructural and quality characteristics of eggless cake was studied. Addition of GR to wheat flour in the presence of SSL increased peak viscosity, while in the presence of GMS all hydrocolloids excepting XN increased the peak viscosity. The set back value decreased with the addition of hydrocolloids. Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity, and XN showed the highest value. Among different hydrocolloids tried, only HPMC improved the eggless cake making characteristics of wheat flour. Use of HPMC increased the overall quality score of eggless cake with GMS to the maximum extent followed in decreasing order by CG and XN. Addition of all the hydrocolloids increased the overall quality of eggless cake with SSL and highest improvement was brought about by HPMC. Microstructure studies of eggless cake crumb with hydrocolloids showed that the starch granules appeared wrapped by XN and HPMC. In eggless cake with combination of HPMC and SSL the protein matrix appeared more uniform.     

不同食品胶对面包烘焙特性的影响研究

研究了不同食品胶(海藻酸钠、黄原胶、羧甲基纤维素钠、刺槐豆胶和羟丙基甲基纤维素)对面包烘焙特性的影响。结果表明,添加适量的食品胶可以有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。海藻酸钠和羟丙基甲基纤维素改善效果最好,黄原胶改良效果最差。     

亲水胶体对石蒜淀粉糊特性的影响

为改善石蒜淀粉的加工品质特性,系统研究亲水胶体对石蒜淀粉溶胀能力、糊化特性、冻融稳定性及流变特性的影响。添加亲水胶体后,石蒜淀粉膨胀力均有所下降,除魔芋胶外,混合体系的溶解度均有所提高;亲水胶体有效抑制了淀粉的回生,使冻融稳定性增强,其中黄原胶效果较明显。糊化性质表明亲水胶体的加入使峰值时间和成糊温度升高,峰值黏度、崩解值和回生值降低,提高了石蒜淀粉的热稳定性和冷稳定性。静态流变实验结果表明：Herschel-Bulkley方程能很好拟合稳态流变曲线,加入亲水性胶体后体系仍为典型的假塑性流体,除阿拉伯胶外,其他胶体的添加均不同程度地降低了淀粉凝胶的触变性。动态流变实验结果表明所有样品体系G’均大于G”,且呈现出频率依赖性,说明具有典型的弱凝胶特性。加入亲水胶体能保持淀粉体系内部结构稳定,增强其抗剪切性。因此,亲水胶体可以一定程度改善石蒜淀粉糊的性质,且与亲水胶体的种类、结构有关。     

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

BackgroundThe development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life.Scope and approachThis review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value.Key findings and conclusionsGluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.     

几种亲水性胶体凝胶特性研究

本文综述了目前几种常用的亲水性胶体的凝胶特性,研究了影响胶体凝胶的因素及其在食品工业中的应用。