普鲁兰多糖对绿豆淀粉功能特性的影响

以资源丰富的绿豆淀粉为基材,按照不同比例与普鲁兰多糖共混,对混合物的功能特性进行了研究。结果表明:普鲁兰多糖可以降低绿豆淀粉的峰黏度、谷黏度、终黏度、稀懈值和回凝值,并且在一定范围内,这种变化随着普鲁兰多糖质量分数的增加而增大。另外,普鲁兰多糖的添加提高了绿豆淀粉的糊化温度,使其糊化受到抑制作用,且当普鲁兰多糖与绿豆淀粉的质量比达到2∶5时,这种抑制作用开始达到极显著水平。少量添加普鲁兰多糖后,绿豆淀粉老化的焓变值大大降低,但当普鲁兰多糖与绿豆淀粉的比例大于1∶6时这种抑制作用变缓。普鲁兰多糖可以增强绿豆淀粉的硬度、黏着性、弹性和胶凝性,而逐渐减小其黏聚性。

Effect of Pullulan on Mung Bean Starch Property

The functional propert of mung bean starch and pullulan with different proportion were studied.Results:Pullulan can reduce the peak visosity,trough viscosity,final viscosity,breakdown and setback of mung bean starch,and in certain scope,these changes increase along with the increase of pullulan concentration.Moreover,pullulan's addition enhances the pasting temperature of mung bean starch,and inhibits the pasting of mung bean starch,and the inhibition becomes extremelyremarkable when the proportion of pullu...