莲子淀粉凝胶力学性能影响因素的研究

研究不同淀粉乳浓度、pH 值、NaCl 浓度、糖的种类以及吐温-80 浓度对莲子淀粉凝胶力学性能的影响。结果表明：随着淀粉乳浓度的增加,淀粉凝胶强度和弹性模量呈线性关系增加,而凝胶弹性增加不明显;随着NaCl 添加量的增加,淀粉凝胶强度和弹性模量呈先增大后减小的趋势,凝胶弹性则呈减小的趋势;在pH4.0～7.2范围内,淀粉3 种凝胶力学性能变化趋势与不同NaCl 浓度下的变化相反;3 种糖类物质均可提高莲子淀粉的凝胶强度,其大小顺序依次为果糖＞葡萄糖＞蔗糖,同时也可提高莲子淀粉的凝胶弹性和弹性模量,但影响程度不大;当吐温-80 加入量小于0.5% 时,淀粉凝胶强度和弹性模量迅速减小,凝胶弹性略有增加,当吐温-80 加入量大于0.5% 时,淀粉凝胶力学性能基本不变。     

不同淀粉在鱿鱼鱼糜制品中的应用

探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。结果发现:添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力,但是会使色泽有所下降;而添加β-环糊精能提高鱼糜凝胶白度,但是对提高凝胶强度没有作用。     

沙拉酱风味鱼糜制品制备及其挥发性物质分析

为探究沙拉酱风味鱼糜制品的工艺配方,本研究以感官评分、白度和凝胶强度为评价指标,通过单因素实验和正交试验确定其最优配方,并在此基础上利用GC-MS对沙拉酱风味鱼糜制品的挥发性物质进行了相关分析。结果表明:沙拉酱风味鱼糜制品的最优配方为:以鱼糜质量为基数,食盐添加量为2.5%,白糖添加量为2.5%,料酒添加量为1.0%,沙拉酱添加量为8.0%,马铃薯淀粉添加量为7.0%,蛋清添加量为5.0%,每100.0 g鱼糜中的冰水添加量为83.0 g。通过GC-MS分析可知添加沙拉酱后,水产品腥味物质有所降低,沙拉酱中特有的挥发性风味物质醋酸和异硫氰酸烯丙酯等挥发性风味物质均有检出,极大的改善了鱼糜制品的风味。     

畜禽肉和鱼肉对南极磷虾凝胶制品挥发性风味成分的影响

利用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析南极磷虾凝胶制品和分别添加畜禽肉(鸡肉、猪肉、牛肉)、鱼肉(白姑鱼、鳙鱼)后南极磷虾凝胶制品挥发性风味成分,结合感觉阈值,利用气味活度法(OAV)确定特征风味物质。研究结果表明:南极磷虾凝胶制品中挥发性风味物质浓度仅为421.32μg/100 g,共确定11种特征风味物质;而添加畜禽肉和鱼肉的制品中挥发性风味物质浓度明显增加,分别为1 378.51、1 026.73、2 291.20、1 192.37、1 199.93μg/100 g,且特征风味物质分别为20、18、23、15、16种。因此磷虾制品中添加畜禽肉和鱼肉能一定程度提高制品的挥发性风味品质,且添加鸡肉和牛肉的制品其挥发性风味品质优于添加猪肉的制品,添加白姑鱼的制品其挥发性风味品质优于添加鳙鱼的制品。     

百合淀粉的力学性能

本文运用质构测试仪为手段、以马铃薯淀粉与玉米淀粉为对照,系统研究了百合淀粉浓度、氯化钠浓度、糖的添加及pH等因素对百合淀粉凝胶力学性能的影响。结果表明：百合淀粉凝胶强度与其浓度呈正相关,弹性与其浓度呈负相关;加糖能增加百合淀粉凝胶强度与弹性;氯化钠对百合淀粉凝胶力学性能的影响表明两重性,低浓度（＜1．0％）时,其凝胶强度和弹性与氯化钠浓度呈正相关,高浓度（＞0．1％）时,与氯化钠浓度呈负相关。     

青稞粉添加量对面条加工特性的影响

为开发新型营养面条,探究青稞粉对面条的物理品质特性的影响,以小麦粉为原料,分别添加45%、60%、75%的青稞粉制作面条,研究不同青稞粉添加量对面条颜色、硬度、弹性、水分分布状态和淀粉凝胶化温度的影响。结果表明,青稞粉的添加量越多,面条的颜色越暗,硬度和弹性越差;青稞粉的加入使面条内部的水分子状态发生了迁移,与大分子物质如淀粉和蛋白质结合更紧密,面条的淀粉凝胶化温度也逐渐升高。75%添加量的面条无法形成完整的面筋网络,不能达到正常面条质地强度要求。综合来看,45%的青稞粉添加量尚能维持面条的基本物理特性,达到面条的弹性和硬度要求,可以制作青稞面条。     

慈姑淀粉添加量对鲜面条品质的影响

目的:探究慈姑淀粉对鲜面条品质的影响,将不同比例的慈姑淀粉添加入麦芯粉中制得鲜面条。方法:对所制鲜面条蒸煮特性、色泽、感官品质、质构特性及挥发性风味成分等进行测定。结果:随着慈姑淀粉添加量增多,鲜面条的吸水率、断条率、蒸煮损失率整体呈上升趋势,风味物质、硬度和弹性增大,但咀嚼性、胶黏性、感官品质降低;慈姑淀粉添加量为5%时鲜面条感官品质最佳,其最佳蒸煮时间为4.5 min,面条断条率为0%,蒸煮损失率为5.28%,吸水率为70.09%,色差△E^*为2.31,GC-MS检测表明慈姑淀粉鲜面条中富含烃类、醇类等风味物质。结论:添加适量的慈姑淀粉可以改善鲜面条品质。     

风味鸡蛋干的加工工艺研究

试验探讨以全蛋液为主要原料的风味鸡蛋干的加工工艺,研究不同凝胶增强物添加量、卤制方式及蒸煮时间对鸡蛋干感官品质、凝胶特性和色差的影响,优化风味鸡蛋干的加工工艺及配方。研究结果表明,3种凝胶增强物最佳添加量分别为:淀粉2%,高胶蛋白粉0.5%,复合磷酸盐0.3%;蒸煮定型时间为18 min;选择加热5 min、静置1 h、再加热5 min的三段式卤制方式。以最佳工艺配方制得的风味鸡蛋干口感细腻、风味独特。     

素食火腿肠制作工艺及其品质研究

以淀粉和大豆分离蛋白为原料,研究素食火腿肠的制作工艺,并对自制产品的品质与市售产品进行比较。结果发现,素食火腿肠的破断力及凝胶强度随淀粉添加量的增加而减小,但破断距离随淀粉添加量的增加呈先减少后增加趋势。对素食火腿肠制作工艺进行优化,所得拟合模型具有显著性(P0.05)。将该拟合模型用于制作高凝胶性能的素食火腿肠的工艺优化,得出淀粉添加量1.38%、大豆分离蛋白添加量31.70%时所得火腿肠的凝胶性能最好。以该工艺制作素食火腿肠产品,所得产品与市售肉类火腿肠相比,自制产品的凝胶强度优于市售产品,但自制产品的色泽及风味、口感均较市售产品差。     

淀粉基壁材对风味物质包埋与释放的国际研究进展

风味物质的包埋与释放是当前食品风味研究领域的前沿性课题。综述以淀粉基壁材对风味物质的包埋与释放的研究进展。淀粉基壁材是指以淀粉或其衍生物利用其疏水性的空腔包覆脂溶性成分的一类天然高分子材料。主要从淀粉基壁材的水解、物理改性、化学改性等方法及分类、淀粉与风味物质之间非共价相互作用的分子动力学模拟、淀粉基风味物质微胶囊的制备及其结构表征、淀粉基风味物质微胶囊的释放过程、影响因素、风味释放机制（扩散、侵蚀、降解、溶胀、熔融等）,以及淀粉基风味物质微胶囊的应用等几个方面进行综述,以期对淀粉基壁材对风味物质包埋与释放的国内外研究进展有综合了解,为淀粉基香精壁材的开发提供一定的理论借鉴和实践参考。     

含水量对湿热处理荸荠淀粉性质的影响

为有效开发利用荸荠淀粉,以荸荠淀粉为原料,将荸荠淀粉的含水量分别调节为20%、25%、30%、35%,利用鼓风干燥烘干箱在105℃下湿热处理2 h,研究湿热处理对荸荠淀粉糊化特性、流变特性、溶解度与膨胀度的影响。结果表明:随着湿热处理淀粉含水量的增大,淀粉糊峰值黏度和衰减值均有所降低;谷值黏度有所升高,淀粉颗粒的溶解度和膨胀度均有一定程度的下降;剪切稀化现象减弱;损耗角正切值越来越小,荸荠淀粉在湿热处理后所形成的凝胶为弱凝胶。     

Development of oxidised and heat-moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.     

湿热处理对羟丙基淀粉结构特性及凝胶性能的影响

羟丙基淀粉制备的水凝胶与普通淀粉相比具有更好的拉伸性,但凝胶的力学性能较差。本文主要探究湿热处理对羟丙基淀粉物理和化学性质及凝胶性能的影响。湿热处理后,羟丙基淀粉的热稳定性与对照相比有所提高,焓值从12.55 J/g降低至6.58 J/g;从X-射线多晶衍射图谱（XRD）分析看出,湿热处理使羟丙基淀粉的结晶度从30.4%降至19.6%,说明湿热造成羟丙基淀粉内部双螺旋的解旋,结晶被破坏;羟丙基淀粉的峰值粘度先上升到5 000 cP左右,后下降到3 000 cP左右;质构仪（TPA）和流变分析发现,湿热处理后,羟丙基淀粉凝胶的硬度从223.51 g增至463.50 g,提高了储能模量,表明湿热处理提高了凝胶的机械性能。     

Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.     

Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception

In this study, the differential breakdown of protein gels containing four types of high and low cross-linked starch granules were studied. Susceptibility to saliva-induced breakdown of starch granules and the consequences of these for overall breakdown of the gel matrix were captured using a multiple extrusion cell (MEC). Gels filled with two types of starch were used for sensorial evaluation by a QDA panel and the mechanical impact of the starch granules on these latter gels was characterized using uniaxial compression measurements. These data were used to better understand differences in sensory mouth feel attributes.     

Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers

Wheat starch was processed in a 19 mm diameter, single screw extruder to study the physical and structural modifications that occur during extrusion cooking. Structural modification of the starch polymers was investigated using gel permeation chromatography (GPC), enzymatic digestions and dilute solution viscometry. Both the GPC and intrinsic viscosity results showed that the average molecular size significantly decreased as a result of extrusion processing. The relative amount of material excluded by Bio-Gel A150m was considerably lower for extruded samples than for unprocessed wheat starch and this size reduction of the amylopectin fraction was attributed to mechanical rupture of covalent bonds. The characterization of the structural modifications of the starch polymers is reported.     

“Influence of physicochemical properties of enzymatically modified starch gel on the encapsulation efficiency of W/O/W emulsion containing NaCl”

We investigated the molecular characteristics of 4-α-glucanotransferase (4αGTase)-modified rice starch (MRS) and corn starch (MCS) gels and the NaCl release properties depending on their mechanical properties. Also, encapsulation efficiency (EE) and oil globule size of water-in-oil-in-water (W/O/W) emulsions containing MRS or MCS in the inner aqueous phase (W₁) with NaCl as a model core material were measured after preparation and 14 days of storage. The characteristics of MRS and MCS were examined by analyzing amylose content, molecular fine structure, microstructure, and mechanical properties to better understand their associations with emulsion stability. At 20 % concentration, the gel strength of MCS (~10⁵ pa) was greater than that of MRS (~10³ pa) as MCS had higher apparent amylose content than MRS. The rate of NaCl release from the gel was highly correlated with the gel strength that depended on the type and concentration of the enzymatically-modified starch. As the gel strength increased, EE of freshly prepared and stored W/O/W emulsions increased. Osmotic swelling of NaCl-containing W/O/W was significantly reduced with the incorporation of the modified starch gels in W₁ phase. These results indicated that physicochemical properties of 4αGTase-modified starch gels in W/O/W emulsions largely affected the encapsulation efficiency and stability of the emulsions, which could be utilized to formulate W/O/W emulsions with improved stability and the potential for broader applications.     

Effects of phosphorus contents on the gelatinization and retrogradation of potato starch

ABSTRACT:  Effects of phosphorus content (510 to 987 ppm) on the gelatinization and retrogradation of 6 potato cultivars (Benimaru, Hokkaikogane, Irish Cobbler, Konafubuki, Sakurafubuki, and Touya) were studied. Pasting properties were analyzed by RVA, thermal properties by DSC, and mechanical properties of the starch gels by TA. Phosphorus was positively correlated with swelling power ( r = 0.84) and negatively correlated with solubility ( r = 0.83). Phosphorus content showed significant effect on certain pasting properties of potato starch such as peak viscosity, breakdown, and setback. Phosphorus content showed a significant positive correlation with peak viscosity ( r = 0.95) and breakdown ( r = 0.90). Increasing concentration of phosphorus tends to decrease the setback. Phosphorus content had no influence on thermal properties and mechanical properties of potato starch gel.     

Development of a restructured alginate food particle suitable for high temperature-short time process validation

Cylindrical particles of alginate and alginate/starch food purée were developed for use as carriers in a microbiological time temperature integrator (TTI). The mechanical properties of the restructured food particle, stress (σ_f) and strain at failure (ε_f), were studied as a function of different composition parameters (alginate and food concentration, pH, type offood added, and addition of starch). Addition of food purée produced gels that were weaker than purée alginate ones, although no differences in mechanical properties were obtained among the three levels of food purée concentration studied in this work. However, the type of food significantly affected these rheological parameters, producing the weakest gel when artichoke purée was added to the alginate. The pH also affected the mechanical properties: the lower the pH, the weaker the particle. When starch was added, the particles developed could be frozen without losing their mechanical resistance and handling. The results indicated that particles containing 2% alginate and 4% starch showed the best mechanical stability.