几种食用胶对小麦淀粉粉丝品质的影响

以小麦淀粉粉丝的断条率、蒸煮损失率及品质综合评价值为指标,分别研究了沙蒿胶、魔芋胶、黄原胶、瓜尔豆胶、卡拉胶、羧甲基纤维素钠对小麦淀粉粉丝品质的影响。结果表明:在降低小麦淀粉粉丝断条率方面,以瓜尔豆胶的效果最好,当添加量为0.5%时,断条率降低72.95%,以黄原胶的效果最差;在降低小麦淀粉粉丝蒸煮损失率方面,以魔芋胶的效果最好,当添加量为0.5%时,蒸煮损失率降低33.14%,以黄原胶的效果最差;在提高小麦淀粉粉丝品质综合评价值方面,以瓜尔豆胶的效果最好,以黄原胶的效果最差,按其提高幅度的大小排列,依次为瓜尔豆胶111.43%、沙蒿胶86.48%、魔芋胶82.47%、羧甲基纤维素钠72.88%、卡拉胶41.19%、黄原胶14.24%。由此表明,瓜尔豆胶、沙蒿胶、魔芋胶和羧甲基纤维素钠对小麦淀粉粉丝的品质都有较好的改善作用。     

瓜尔豆胶对锥栗淀粉糊化和流变学特性的影响

以新鲜锥栗为原料,考察了瓜尔豆胶对锥栗淀粉的糊化特性和流变学特性的影响。结果表明,向锥栗淀粉中添加瓜尔豆胶后,锥栗淀粉糊化溶液的峰值黏度和终值黏度增大,且随瓜尔豆胶添加比例的增加而增大;添加瓜尔豆胶增大了锥栗淀粉的起始糊化温度和峰值糊化温度,提高了锥栗淀粉的吸热焓,使得糊化过程更长,吸热更多。添加瓜尔豆胶后的锥栗淀粉溶液显示为假塑性流体,剪切变稀现象更为明显,具有更大的黏弹性。添加瓜尔豆胶后,混合物形成的凝胶表面空隙中填充物增多,空隙数量减少,且空隙分布更加均匀。     

瓜尔豆胶对莲子淀粉糊特性影响的研究

研究瓜尔豆胶对莲子淀粉糊化特性和冻融稳定性的影响.结果表明,添加瓜尔豆胶使莲子淀粉糊起糊温度降低,峰值黏度显著提高,热稳定性、冷稳定性均下降,且添加量越大影响越显著:当瓜尔豆胶添加量为0.5%时,淀粉凝沉性变化不大;瓜尔豆胶添加量为1%时,淀粉凝沉性减弱.瓜尔豆胶可大大降低莲子淀粉糊的析水率,提高莲子淀粉糊的冻融稳定性.     

红薯粉无铝工艺优化

通过异淀粉酶对红薯淀粉进行改性,以天然多糖代替明矾作为添加剂,研究无明矾红薯粉制作工艺,并对加水量、加热温度、多糖添加量、老化时间等关键因素进行优化,以红薯淀粉的糊化特征值、凝胶性质、蒸煮性质、剪切力、断条率与拉伸力等作为指标考察不同条件对红薯粉性质的影响。结果表明,异淀粉酶能提升淀粉中直链淀粉含量,提升淀粉凝胶性质,瓜尔豆胶能有效替代明矾,提升红薯粉品质。各因素对指标影响大小的顺序为加水量加热温度老化时间瓜尔豆胶添加量,最优工艺条件为加水量80%、加热温度90℃、瓜尔豆胶添加量0.3%、老化时间10h。     

瓜尔豆胶对面条品质特性的影响

研究了以小麦粉质量为基准,添加1%、3%、5%、7%的瓜尔豆胶对面条品质特性的影响,测定了面条的蒸煮品质、淀粉糊化度、质构特性以及感官品质。随着瓜尔豆胶添加量的增加,面条的蒸煮得率、淀粉糊化度呈先增加后降低的变化趋势,蒸煮损失率先降低后增加。添加瓜尔豆胶能够使面条的内部形成完全固结的结构,提升面条的品质特性。但是,当瓜尔豆胶的添加量为7%时,瓜尔豆胶的水合作用对面筋和淀粉结构产生负面影响,使面条的品质低于瓜尔豆胶添加量为5%的面条。     

几种食品添加剂对蔬菜杂粮方便面品质影响的研究

研究了几种食品添加剂对蔬菜杂粮方便面品质的影响,结果表明,随着羧甲基纤维素钠(CMC-Na)、瓜尔豆胶、黄原胶添加量的增加,方便面的断条率减少,吸水率增大.当CMC-Na添加量在0.5%以下时,方便面烹煮损失随其添加量的增大变化不明显.烹煮损失随瓜尔豆胶、黄原胶添加量的增大呈现先减小后增大的趋势,当其添加量为0.3%时,面条烹煮损失达到最小值.在减少方便面烹煮损失、断条率方面,单甘酯比蔗糖酯更加有效,马铃薯变性淀粉优于马铃薯原淀粉.     

瓜尔豆胶对马铃薯淀粉消化性和糊化特性的影响

研究瓜尔豆胶对马铃薯淀粉消化性和糊化特性的影响,采用体外模拟消化性实验测定淀粉的消化性,比较与不同质量比(0:100、1:80、1:40、1:20)的瓜尔豆胶与马铃薯淀粉间糊化特性、热力学特性、结晶结构及微观结构的差异,从而探索瓜尔豆胶对马铃薯淀粉消化性影响的本质原理。研究结果显示:当瓜尔豆胶添加量较低时复配体系经糊化后冷却至37 ℃的体系较易被酶解,抗性淀粉含量低;随着瓜尔豆胶添加量的增大,瓜尔豆胶与淀粉颗粒缠结形成空间位阻从而抑制酶解,复配体系经糊化后冷却至37 ℃的体系不易被酶解,抗性淀粉含量较高。添加瓜尔豆胶增大了马铃薯淀粉的起始糊化温度和峰值温度,提升了马铃薯淀粉的吸热焓,延长糊化过程,增加吸热量。观察复配体系的结晶结构发现加入胶体后复配体系并没有新基团产生,胶体与淀粉间仅为物理作用,同时微观结构观察表明胶体与淀粉作用所形成空间位阻使得淀粉颗粒分布均匀,复配体系呈现出更加均一稳定的结构。     

不同稳定剂对马铃薯粉皮品质的影响

研究了多糖和蛋白类稳定剂卡拉胶、瓜尔豆胶、黄原胶、羧甲基纤维素钠、海藻酸钠和乳清粉6种物质对马铃薯粉皮品质的影响,以粉皮产品品质如感官评价、质地分析、保水性能、煮沸损失、膨润度等进行分析,以期获得传统工艺中一般通过添加明矾等含铝食品添加剂来提高产品的黏弹性的方法。试验结果表明,添加卡拉胶含量在0.025%以上可以维持较好的感官特性,乳清粉添加也有利于保持产品较好感官特性,添加0.05%卡拉胶和瓜尔豆胶对粉皮的凝胶性能和保水性能效果较好,在煮沸损失方面,瓜尔豆胶、海藻酸钠和卡拉胶优于CMC-Na、黄原胶和乳清粉,粉皮的膨润度均随着稳定剂添加量的增加而减小,在添加量大于0.075%时,添加6种稳定剂的粉皮膨润度差异不明显。     

四种食品添加剂对马铃薯淀粉老化性的影响

以马铃薯淀粉为原料,研究单硬脂酸甘油酯、羧甲基纤维素钠、瓜尔豆胶及β-环糊精对马铃薯淀粉老化度、粘度的影响。结果表明:4种添加剂均可改善马铃薯淀粉的老化性,瓜尔豆胶降低老化度的作用效果最为明显,与未加任何添加剂的淀粉相比,老化度从33.54%降低至16.74%;羧甲基纤维素钠对马铃薯淀粉老化后粘度的提升最为显著,与未加添加剂的马铃薯淀粉相比,粘度从4.64Pa·s提高至18.24Pa·s。     

变性淀粉和瓜尔豆胶在速冻包子面皮中的应用研究

包子面皮中加入保水剂可以减少冷却贮藏过程中的水分和风味流失。本实验以鸡肉和其他原料为馅料,根据对面皮质量的不同需求选择三种较合适的变性淀粉,并以质构、色泽、失水率为指标对其添加量以及瓜尔豆胶添加量分别进行单因素和正交实验。结果表明:六种变性淀粉中木薯交联羟丙基淀粉的冻融稳定性最好,糯玉米羟丙基淀粉的热稳定性最好,木薯预糊化淀粉的回生值最低,单因素实验确定糯玉米羟丙基淀粉最佳添加量为2%,瓜尔豆胶添加量为0.3%。正交实验结果为使用糯玉米羟丙基淀粉,添加量4%,瓜尔豆胶添加量0.3%,此组合的质构指标综合评分为最高值3.04,L值为61.88,失水率为0.55%。     

瓜尔胶在薄页纸上的应用

介绍了瓜尔胶、阳离子淀粉(CS)和羧甲基纤维素(CMC)的特性,比较了非离子瓜尔胶、阳离子瓜尔胶、阴离子瓜尔胶的性能,实验了浆内添加瓜尔胶、采用CS和CMC部分替代非离子瓜尔胶对纸张强度和填料留着率的影响.结果表明,在薄页纸浆内添加非离子瓜尔胶具有增强和助留效果,采用CS和CMC部分替代非离子瓜尔胶,也能提高纸张的强度性能和填料留着率.     

Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions

The effects of adding non-starch polysaccharides (xanthan gum, guar gum, konjac glucomannan, and pectin) on the starch digestibility and viscosity of raw starch suspensions in a mixed system were determined. Each type of polysaccharide was added to high-amylose corn starch suspensions at defined concentrations. High-amylose rice starch suspensions mixed with xanthan and guar gum were prepared for comparison. The extent of starch digestibility was determined by an in vitro method, and the glucose diffusibility from the dialysis tube in the presence of polysaccharides was measured. The added polysaccharides were observed to decrease the starch digestibility in a mixed system. When compared at the same concentration, xanthan gum showed the most pronounced suppressive effect on starch digestibility and glucose diffusibility from the dialysis tube. The addition of polysaccharides increased the viscosity of the starch suspension. Significant relations were found between the extent of starch digestibility and the apparent viscosity at low shear rate.     

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

Two non‐starch polysaccharides, guar gum and wheat bran, were used at 15% replacement level in a cereal base to produce an extruded breakfast cereal product from both wholemeal and high‐ratio wheat flour mixes. The inclusion of the non‐starch polysaccharides into the flour bases had no significant effect on the expansion ratio of the products. However, the product density and bulk density of the extruded products increased with guar gum and wheat bran addition. The pasting properties of the raw flour and polysaccharide base as well as the extruded products were altered with the incorporation of polysaccharides, with guar gum‐enriched products showing elevated peak and final viscosity readings. This appeared to be related to moisture manipulation and hence the regulation of gelatinisation. In vitro starch hydrolysis of the raw bases and the extruded samples illustrated that the extrusion process significantly increased the availability of carbohydrates for digestion. Additionally, the inclusion of non‐starch polysaccharides in the raw bases significantly reduced the rate and extent of carbohydrate hydrolysis. This potentially glycaemic reducing action was also evident in the extruded products where the incorporation of guar gum at 15% yielded a reduction of starch hydrolysis of 36% in the wholemeal base and 32% in the high‐ratio white wheat flour base.     

盐及非盐物质对常用低浓度食品胶溶液粘度影响的研究

对饮料生产中常用的食品胶－黄原胶、海藻酸钠、瓜尔胶和琼脂在低浓度水相体系中外加盐（阴、阳离子）、乙醇、蔗糖及柠檬酸对溶液粘度的影响作了探讨性研究,结果表明四种胶溶液（０．１０％黄原胶、０．３０％海藻酸钠、０．２５％瓜尔胶、０．１０％琼脂）中、瓜尔胶溶液对盐的耐受性最好,即大多数阴阳离子都不会对其粘度产生影响,而常用金属盐阳离子及Ｃｌ＾－、ＳＯ３＾２－对黄原胶溶液粘度的影响与阴阳离子对海藻酸钠和琼脂     

亲水胶体对鸡蛋清起泡性的影响

亲水胶体在许多食品的制作过程中都起到重要的提升产品品质的作用。研究分析了黄原胶、海藻酸钠、羧甲基纤维素(CMC)、瓜尔豆胶和壳聚糖等几种亲水胶体的不同添加量对鸡蛋清的打擦度、起泡性及泡沫稳定性的影响。结果表明亲水胶体添加CMC、瓜尔豆胶可明显增加蛋清的打擦度,添加海藻酸钠则降低蛋清的打擦度,而黄原胶的添加对蛋清打擦度的影响则受到不同的添加量分别出现打擦度增加和降低的不同结果,壳聚糖的添加对蛋清的打擦度影响不大。研究过程也发现,蛋清中添加黄原胶、CMC、瓜尔豆胶和壳聚糖后,泡沫达到最大体积的时间比对照组明显缩短,蛋清起泡效率提高。几种胶体的添加增加蛋清打擦度由大到小顺序为:瓜尔胶>CMC>壳聚糖≈对照(无添加)>黄原胶>海藻酸钠。添加亲水胶体可以增强鸡蛋清的泡沫稳定性。     

不同多糖对发酵空心挂面品质的影响

酵母发酵空心挂面是一种新型的工业化挂面产品,具有营养丰富、风味独特等特点,但尚存在干挂面韧性差和易断条、熟面条弹性不足等问题亟待解决。该文研究了瓜尔豆胶、黄原胶、海藻酸钠、羧甲基纤维素钠、魔芋粉5种常用多糖对发酵空心挂面微观结构、力学性质、蒸煮特性、质构品质和感官品质的影响。结果表明：与对照相比,单独添加0.1%瓜尔胶、海藻酸钠、羧甲基纤维素钠和魔芋粉时,挂面的蒸煮损失率从6.5%分别降低到5.8%、5.7%、5.3%和5.9%;添加0.5%黄原胶时,干挂面的面体更加致密,面条的最佳蒸煮时间增长了1.25 min,蒸煮损失减少了0.41%,干挂面的抗断裂强度和柔韧性、熟挂面的弹性、咀嚼性和拉断力分别提高了31.06%、49.79%、24.87%、61.62%和77.73%,此添加量下的面条的食用品质最佳,感官评价得分89分。5种多糖均显著改善了发酵空心挂面的柔韧性,及煮后挂面的弹性、咀嚼性和拉伸特性,其中黄原胶对发酵空心挂面的微观结构、力学性质、蒸煮特性、质构品质和感官品质改良效果较好。     

Effects of nonprotein substances on protein hydrolysis and plastein formation

Effects of various naturally occurring nonprotein substances (carbohydrates, polysaccharides, fats and salts) on enzymatic hydrolysis of soy protein isolate and plastein formation from hydrolyzed soy protein were investigated. Relative extent of hydrolysis and plastein formation were measured as protein solubility in 10% trichloroacetic acid (TCA) since this method was found suitable for analysis of turbid, viscous and/or low protein samples. The presence of guar, xanthan, locust bean and arabic gums, arabinogalactan, unsaturated fatty acids (2%), salt mixture and xylan were found to enhance soy protein peptic hydrolysis at 0·5% enzyme/substrate; unsaturated fatty acids (1%) inhibited hydrolysis. At enzyme/substrate of 3·5%, hydrolysis was enhanced by xanthan gum, unsaturated fatty acids and sodium chloride but inhibited by gum karaya, salt mixture, starch, cellulose, and saturated fatty acids. Plastein synthesis was inhibited by xanthan, locust bean and guar gums but stimulated by arabinogalactan. Several nonprotein substances were found to interfere with the TCA solubility assay. Positive interference was noted for systems containing saturated and unsaturated fatty acids and magnesium, but negative interference was observed for systems containing guar gum, xanthan gum, calcium chloride and gum arabic.     

食品胶协同干热处理对马铃薯淀粉理化特性的影响

为了改善马铃薯淀粉加工特性,选用瓜尔胶、羧甲基纤维素钠和黄原胶3种食品胶分别与马铃薯淀粉复配后进行干热处理,研究食品胶协同干热处理对马铃薯淀粉糊化、老化和流变特性的影响。研究发现,中3种食品胶协同干热处理均能够降低糊化温度与糊化焓,并且均能增强淀粉体系稳定性,使其呈现出弹性流体性质,不仅如此还均能提高淀粉糊热稳定性以及耐剪切能力,此外均能增强淀粉凝胶的冻融稳定性。结果表明,3种食品胶协同干热处理均能起到改善马铃薯淀粉加工特性的作用,对其改善程度对比分析发现,黄原胶协同干热处理改善马铃薯淀粉特性效果最好。     

Production of short‐chain fatty acids following in vitro fermentation of saccharides,saccharide esters,fructo‐oligosaccharides,starches, modified starches and non‐starch polysaccharides

A range of carbohydrates including modified starches and short‐chain fatty acid esters of di‐, tri‐, tetra‐ and polysaccharides were subjected to an in vitro fermentation using human‐derived faecal bacteria. The production of the short‐chain fatty acids (SCFAs) acetate, propionate and butyrate was monitored at 6, 12, 24 and 36 h for all substrates; however, it was found that the proportions of acids produced were reasonably constant after 6 h. Between substrates there was variation in both the proportions and quantities of acids produced. Relative substrate fermentability as measured by total acid production at 24 h was: sucrose octa‐acetate > sucrose > stachyose > pregelatinised starch > Raftilose^® > verbascose > raffinose > starch acetate > bleached starch > phosphated distarch phosphate > locust bean gum > corn starch > oxidised starch = starch sodium octenyl succinate > di‐starch phosphate > acetylated di‐starch adipate = gum arabic > acid‐treated starch > gum tragacanth > gum guar > acetylated di‐starch phosphate = hydroxypropyl di‐starch phosphate > hydroxypropyl starch > pectin > raffinose undeca‐acetate > stachyose acetate > gum karaya = cellulose propionate > cellulose acetate > cellulose > cellulose butyrate > hydroxypropyl methyl cellulose > carrageenan > methyl cellulose. Chemically modified starches were similar to corn starch in the amounts of total SCFAs produced at 24 h. Synthetic sugar esters could have potential application as vehicles to deliver supraphysiological amounts of SCFAs during in vivo studies of colonic fermentation. © 2000 Society of Chemical Industry