| 皂荚糖胶对玉米淀粉老化性质的影响及体系的水分分布 |
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| 引用本文： | 张晓宇,张丹丹,李荣芳,罗磊,罗登林,朱文学. 皂荚糖胶对玉米淀粉老化性质的影响及体系的水分分布[J]. 食品科学, 2021, 42(12): 31-36. DOI: 10.7506/spkx1002-6630-20191118-197 |
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| 作者姓名： | 张晓宇 张丹丹 李荣芳 罗磊 罗登林 朱文学 |
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| 作者单位： | （1.河南科技大学食品与生物工程学院,食品加工与安全国家级实验教学示范中心,河南省农产品干燥装备工程技术研究中心,河南 洛阳 471023;2.洛阳师范学院化学化工学院,河南 洛阳 471934） |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31401654） |
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| 摘 要： | 以玉米淀粉为原料,用流变分析、食品物性分析、差示扫描量热分析、低场核磁共振成像分析等研究冷藏过程中不同含量(相对玉米淀粉干基质量的1％、3％、5％和7％)皂荚糖胶对玉米淀粉老化特性的影响.动态流变时间扫描结果表明:随着老化时间的延长,玉米淀粉的弹性模量增加,皂荚糖胶的加入使复配体系弹性模量的变化率减小,一定程度上抑制玉...
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| 关 键 词： | 玉米淀粉 皂英糖胶 老化率 水分分布 |
Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems |
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| ZHANG Xiaoyu,ZHANG Dandan,LI Rongfang,LUO Lei,LUO Denglin,ZHU Wenxue. Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems[J]. Food Science, 2021, 42(12): 31-36. DOI: 10.7506/spkx1002-6630-20191118-197 |
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| Authors: | ZHANG Xiaoyu ZHANG Dandan LI Rongfang LUO Lei LUO Denglin ZHU Wenxue |
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| Affiliation: | (1. National Experimental Teaching Demonstration Center of Food Processing and Safety, Hennan Agricultural Products Drying Equipment Engineering Technology Research Center, College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. College of Chemistry and Chemical Engineering, Luoyang Normal University, Luoyang 471934, China) |
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| Abstract: | The effect of Gleditsia sinensis Lam. gum (GSLG) added in different proportions (1%, 3%, 5% and 7%, based on the dry mass of corn starch) to corn starch on its retrogradation during cold storage (CS) was investigated in this study by rheological and texture characterization, differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF-NMR) imaging analysis. Dynamic rheological analysis showed that the elastic modulus of corn starch increased with refrigeration time; addition of GSLG decreased the change in elastic modulus and inhibited the short-term retrogradation of corn starch to some extent. The hardness of starch gels increased with cold storage time but decreased with the addition of GSLG. The results of DSC showed that the aging rate of mixed systems decreased with increasing addition of GSLG. Using LF-NMR, a comparative analysis of the proportions of free, bound, and immobile water in starch gels before and after addition of 5% GSLG was conducted, which confirmed that the gum had a large effect on the water distribution in the gels. This study further enriches the theoretical understanding of the effect of plant gums on the aging property of starch. |
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| Keywords: | corn starch Gleditsia sinensis Lam. gum aging rate water distribution, |
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