甘薯淀粉对山药凝胶肠理化特性的影响

为研究甘薯淀粉对山药凝胶肠理化特性的影响，对不同甘薯淀粉添加量下山药凝胶肠的质构特性、色度、热特性、水分状态、微观结构以及结晶特性进行了测试。结果表明：甘薯淀粉的添加显著增强了山药凝胶肠的硬度、胶着性、咀嚼性、内聚性和回复性，但黏性、弹性和白度下降；当甘薯淀粉添加量达到20%时，凝胶肠硬度达到7 060.65 g,胶着性为5 263.38 g,咀嚼性为4 623.80 g,内聚性为0.75,回复性为0.42,接近市售火腿肠的质地。甘薯淀粉的添加降低了山药凝胶肠的含水量和水分子的自由度，导致淀粉分子运动受限从而使相对结晶度和回生焓降低，凝胶肠质地更为致密。

Effects of sweet potato starch on physicochemical properties of Yam gel

The effect of sweet potato starch on the physicochemical properties of yam gel has been studied. The texture properties, chroma, thermal properties, moisture state, microstructure and crystalline structure of yam gel with different sweet potato starch additions were tested. The results showed that the addition of sweet potato starch significantly enhanced the hardness, gumminess, chewiness, cohesiveness and resilience of yam gel, but the adhesiveness, springiness and whiteness decreased. When the content of sweet potato starch reaches 20%, the hardness of gel reaches 7 060.65 g, the gumminess is 5 263.38 g, the chewiness is 4 623.80 g, the cohesiveness is 0.75, and the resilience is 0.42, which are close to the texture of ham sausage. The results of DSC, LF-NMR, SEM and XRD showed that the addition of sweet potato starch reduced the water content and the degree of freedom of water molecules, resulting in the limited movement of starch molecules, resulting in the reduction of relative crystallinity and retrogradation enthalpy, and the denser texture of Yam gel.