瓜尔豆胶和黄原胶对淀粉理化性质的影响

为改善淀粉的加工品质特性,以玉米淀粉和甘薯淀粉为研究对象,将瓜尔豆胶和黄原胶分别以不同比例(0.1%~0.5%)与淀粉进行复配,系统研究亲水胶体对淀粉理化特性等的影响。结果表明,添加亲水胶体后,随着胶体浓度的增加,复配体系的透光率逐渐下降,凝沉稳定性增大,膨胀度增大,淀粉胶体的硬度下降。RVA分析表明,加入亲水胶体使复配体系的糊化温度升高,峰值黏度、崩解值和终值黏度增加,而甘薯淀粉-黄原胶混合体系的峰值黏度显著降低。

Effects of Guar Gum and Xanthan Gum on the Physicochemical Properties of Starch

In order to improve the processing quality characteristics of starch,take corn starch and sweet potato starch as research objects,and mixes guar gum and xanthan gum with starch at different ratios(0.1%to 0.5%),and systematically study hydrophilic colloids.Study the effects on the physical and chemical properties of starch.The results showed that with the addition of hydrocolloid,the colloid concentration increased,the transmittance of the compound system gradually decreased,the stability of settling increased,the degree of swelling increased,and the hardness of the starch colloid decreased.RVA analysis showed that the addition of hydrophilic colloids increased the gelatinization temperature of the compounding system and increased the peak viscosity,disintegration value and final viscosity,while the peak viscosity of the sweet potato starchxanthan gum mixed system decreased significantly.