麦冬多糖对大米淀粉凝胶化及凝胶特性的影响

为研究麦冬多糖对大米淀粉凝胶化及凝胶特性的影响，分别以0%、2%、4%、6%和8%的麦冬多糖替代大米淀粉，研究麦冬多糖对大米淀粉糊化特性、静态流变、动态流变、凝胶质构及水分子状态的影响。结果表明：麦冬多糖以浓度依赖的方式使大米淀粉糊的峰值黏度等糊化黏度参数均降低，而峰值时间和糊化温度则增加。不同样品均为假塑性流体，幂律方程能够较好地拟合其静态流变行为，假塑性随麦冬多糖添加量增加而增强，稠度指数随麦冬多糖添加量增加而降低。麦冬多糖使大米淀粉糊的黏弹性及凝胶的硬度、内聚性、咀嚼性和回复性均降低。凝胶中的水分子主要呈游离态，结合水和束缚水含量较少，添加麦冬多糖降低了大米淀粉凝胶中水分子的运动性。

Effects of ophiopogon japonicus polysaccharide on gelation and gel properties of rice starch

To study the effect of ophiopogon japonicus polysaccharide (OJP) on gelation and gel properties of rice starch (RS). 0%, 2%, 4%, 6% and 8% of RS were substituted by OJP. The results showed that OJP reduced the pasting viscosity parameters in a concentration-dependent manner, while the peak time and pasting temperature were increased. The RS-OJP system showed pseudoplastic fluid, and the static rheological results were fitted well with power law equation. The pseudoplastic increased with the increase of OJP, while the consistency index showed the reverse trend. PJP reduced the viscoelasticity of RS paste and the hardness, cohesion, chewability and recovery of the gel. Free water predominated in RS-OJP gel, and the ratio of bound water and immobile water were very low. The mobility of water in the gel were increased with the increasing the ratio of OJP.