亲水胶体对石蒜淀粉糊特性的影响

为改善石蒜淀粉的加工品质特性,系统研究亲水胶体对石蒜淀粉溶胀能力、糊化特性、冻融稳定性及流变特性的影响。添加亲水胶体后,石蒜淀粉膨胀力均有所下降,除魔芋胶外,混合体系的溶解度均有所提高;亲水胶体有效抑制了淀粉的回生,使冻融稳定性增强,其中黄原胶效果较明显。糊化性质表明亲水胶体的加入使峰值时间和成糊温度升高,峰值黏度、崩解值和回生值降低,提高了石蒜淀粉的热稳定性和冷稳定性。静态流变实验结果表明：Herschel-Bulkley方程能很好拟合稳态流变曲线,加入亲水性胶体后体系仍为典型的假塑性流体,除阿拉伯胶外,其他胶体的添加均不同程度地降低了淀粉凝胶的触变性。动态流变实验结果表明所有样品体系G’均大于G”,且呈现出频率依赖性,说明具有典型的弱凝胶特性。加入亲水胶体能保持淀粉体系内部结构稳定,增强其抗剪切性。因此,亲水胶体可以一定程度改善石蒜淀粉糊的性质,且与亲水胶体的种类、结构有关。     

亲水性胶体在乳制品工业中的应用

<正> 亲水性胶体是指水溶性多糖,其作用是使多糖分散体系具有黏度和形成凝胶的能力。根据原料来源,亲水性胶体可分为:生物胶(黄原胶、葡聚糖、结冷胶)、植物胶(刺槐豆胶、瓜尔豆胶)、植物渗出液(阿拉伯胶、黄耆胶)、海藻胶(卡拉胶、琼胶)、纤维素及衍生物(纤维素、羧甲基纤维素(钠))、淀粉及其衍生物、动物胶(明胶)、果胶。 在乳制品工业中被广泛应用的亲水性胶体主要有刺槐豆胶、瓜尔豆胶、果胶和卡拉胶。主要作用是保护体系中的蛋白质以耐受加工中     

方竹笋超微粉对大米淀粉理化和结构特性的影响

为了拓展方竹笋超微粉(Chimonobambusa quadrangularis shoot superfine powder, CQSSP)的应用范围,该文探究了CQSSP对大米淀粉糊化、流变、结晶结构、红外光谱、微观结构等特性的影响。结果表明,添加CQSSP后的大米淀粉峰值黏度、终值黏度、崩解值和回生值均降低,糊化温度升高,表明CQSSP能降低大米淀粉的黏度,抑制淀粉短期回生并提升淀粉颗粒热稳定性;大米淀粉糊的剪切应力随CQSSP的添加呈现递减趋势;添加CQSSP使大米淀粉的储能模量G′、损耗模量G″、稠度系数K值以及结晶度均降低,凝胶强度变弱;由红外光谱分析发现CQSSP可能与淀粉分子形成氢键等相互作用,但对大米淀粉晶体结构没有影响;通过扫描电镜可知,添加CQSSP后淀粉凝胶结构的不规则孔洞增加,并随添加量的增加变化更为显著。研究结果可以为CQSSP在淀粉类食品中的应用提供理论参考。     

不同亲水胶体对百合淀粉糊化及流变学特性的影响

通过向龙牙百合鳞茎淀粉中添加不同来源的亲水胶体(瓜尔豆胶、黄原胶、阿拉伯胶、果胶、魔芋胶、羟丙基甲基纤维素),测定其黏度、热力学及流变学特性的变化,探究不同亲水胶体对百合淀粉糊化及流变学特性的影响.结果 表明:不同亲水胶体与淀粉的混合体系表现出不同的糊化及流变学特性.添加瓜尔豆胶后的混合体系峰值黏度、谷值黏度和最终黏度...     

卡拉胶凝胶特性及其在巧克力牛奶中的应用

针对卡拉胶水凝胶的两个主要指标凝胶强度和胶体黏度,研究了卡拉胶含量、钾离子浓度和pH值三个主要因素对卡拉胶水凝胶特性的影响,结果表明:凝胶强度随胶体含量的增加线性增大后渐趋平稳、受钾离子的影响出现峰值、在pH值8.0和10处出现两个拐点;胶液黏度随卡拉胶含量增加迅速增大、随钾离子浓度提高而减小、中性时的黏度最大.通过正交实验确定了影响卡拉胶凝胶因素的主次顺序为卡拉胶浓度、钾离子浓度和溶液的pH值,最佳条件组合为卡拉胶浓度1.2%,钾离子浓度1.2%,pH值9.0;通过考察单独使用卡拉胶以及卡拉胶与魔芋胶、刺槐豆胶及结冷胶等几种食品胶在巧克力牛奶中形成凝胶时的结构状态,判定卡拉胶与刺槐豆胶的协同作用效果最佳.     

食盐及pH对马铃薯淀粉-亲水胶体体系物性的影响

利用快速黏度分析仪、质构分析仪、离心法等测定了食盐、酸、碱对不同种类的马铃薯原淀粉-亲水胶体复合体系糊化黏度特性、凝胶特性、溶解度、膨胀势及持水力等的影响。结果表明:亲水胶体种类、食盐、酸碱等均显著影响马铃薯淀粉-亲水胶体复合体系的糊化、凝胶及膨润性质。以纯马铃薯淀粉体系为对照,添加海藻酸钠、卡拉胶、黄原胶的马铃薯淀粉的热稳定性增强,但凝胶性减弱;除亚麻多糖外,添加其他亲水胶体均不同程度地导致马铃薯淀粉的膨胀势、持水力降低。与不添加食盐的对照样品相比,添加食盐后,复合体系的热稳定性增强,但凝胶硬度、膨胀势和持水力均显著降低。相同种类的亲水胶体,在碱性条件下比在酸性条件的热稳定性高。     

食盐及pH对亲水胶体-马铃薯原淀粉糊化特性的影响

为探讨食品成分等对亲水胶体-马铃薯淀粉糊化、凝胶及膨润性质的影响,利用快速黏度分析法、质构分析法、离心法等方法测定了食盐、酸、碱对不同种类的亲水胶体-马铃薯原淀粉复合体系糊化温度、峰值黏度、末值黏度、衰减值、凝胶硬度、溶解度、膨胀势及持水力等的影响。结果表明：亲水胶体的种类、食盐、酸碱等均显著影响亲水胶体-马铃薯淀粉复合体系的糊化、凝胶及膨润性质。与马铃薯淀粉相比,添加海藻酸钠、卡拉胶、黄原胶的马铃薯淀粉复合体系的热稳定性增强,但凝胶性减弱;除亚麻多糖外,添加其它亲水胶体均不同程度的导致马铃薯淀粉的膨胀势、持水力降低,但对溶解度无显著影响。与不添加食盐的对照样品相比,添加食盐后,复合体系的热稳定性增强,但凝胶硬度、膨胀势和持水力均显著降低。相同种类的亲水胶体,在碱性条件下比在酸性条件的热稳定性高。     

黄原胶对大米淀粉长期回生的影响

研究了黄原胶(Xan)对大米淀粉(RS)长期回生的影响,黄原胶和大米淀粉可以形成质地更为柔软的凝胶,黏着性升高,内聚性下降。X-射线衍射结果表明黄原胶能降低淀粉的重结晶度,用Avrami方程拟合结晶动力学,大米淀粉/黄原胶体系支链淀粉的重结晶生长为一次成核(n<1),添加黄原胶后,结晶速率常数k降低,表明大米淀粉的成核速度和重结晶增长速度都降低,支链淀粉回生受到较大抑制。扫描电镜(SEM)显示黄原胶能填充于淀粉颗粒片段间,体系表面孔洞缩小,表面更加光滑,形成的结构更加致密。     

荸荠淀粉糊流变性质的研究

为有效开发利用荸荠淀粉,研究不同浓度的淀粉、食盐、蔗糖、黄原胶、卡拉胶以及瓜尔豆胶对荸荠淀粉糊动态及静态流变特性的影响,结果表明:荸荠淀粉糊是典型的剪切稀化的非牛顿型流体,荸荠淀粉浓度的改变以及食盐、蔗糖、黄原胶、卡拉胶和瓜尔豆胶的添加都对此性质不产生影响。表观黏度与剪切速率呈负相关。淀粉浓度越高,体系的储存模量(G′)、损耗模量(G″)越大,但损耗角正切值(tanδ)越小;食盐可提高体系的G′、G″和tanδ;高浓度的蔗糖使体系的G′、G″增大,但蔗糖的加入却使体系的tanδ降低;高浓度的黄原胶、卡拉胶和瓜尔豆胶3种亲水性胶体可提高体系的G′、G″和tanδ。     

大米粉、大米淀粉及其磷酸酯淀粉的物性特征研究

利用快速黏度分析仪和质构仪测定了大米粉、大米淀粉及其磷酸酯淀粉的黏滞特性和质构特性,并用动态流变仪测定了大米粉、大米淀粉和磷酸酯淀粉糊的凝胶和回生。结果显示:磷酸酯淀粉的糊化温度显著低于大米粉和大米淀粉的糊化温度;磷酸酯淀粉抗老化性最强,不易回生,大米粉抗老化性最弱,易回生。大米淀粉经过磷酸酯化变性后,峰值黏度、崩解值和最终黏度增加,硬度、黏附性、弹性、胶黏性显著降低,凝聚性增强。在降温冷却过程中,大米粉的储存模量比大米淀粉和磷酸酯淀粉的储存模量增长速度快,大米粉和大米淀粉的损失因数降低,磷酸酯淀粉的损失因数升高。     

The effect of viscous substances on the transit time of barley digesta in rats

The influence of a number of hydrocolloids on the transit time of digesta, stool weight and colour of stools was investigated in rats. All hydrocolloids tested gave the stools a lighter colour and increased their size and water content. The hydrocolloids could be divided into two groups according to their action on digesta passage: pectin, gum arabic, oxidised starch and barley β-glucan retarded it, while guar gum, carrageenan, tragacanth gum, carob bean gum, sodium alginate and sodium carboxymethyl cellulose accelerated it. After feeding carrageenan for 1 week it took several weeks before water content and transit time returned to normal. Gum arabic was found to cause caecal distension.     

甜味料和亲水胶体对酸改性淀粉凝胶粘度及质构的影响

本文研究了各种甜味料(蔗糖、淀粉糖浆、山梨糖醇、麦芽糖醇、异麦芽糖醇)和亲水胶体(魔芋胶、琼脂、结冷胶、海藻酸钠、罗望子胶、果胶、阿拉伯胶、卡拉胶)对酸改性淀粉糊的粘度、凝胶体强度、质构的影响.结果表明:相同浓度甜味料和不同浓度(0.1％～0.5％)的胶体对酸改性淀粉协同增粘作用的大小顺序分别为:山梨糖醇＞异麦芽糖醇＞...     

EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.     

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

The aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.     

The Influence of Pectin from Apple and Gum Arabic from Acacia Tree on the Quality of Pizza

The aim of this work was to determine the effect of apple pectin and arabic gum on the organoleptic characteristics of pizza flans. Significant differences in the sensory characteristics, such as flavour and change during chewing as well as the quality between the pizza flan with the addition of hydrocolloids and the pizza flan without them were found out. The additions of hydrocolloids improve the quality and flavour of pizza flans. On the other hand, higher amounts of gum arabic from the acacia tree caused worse tenderness of the bakery product.      

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). κ‐carrageenan, ι‐carrageenan, λ‐carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of κ‐carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7‐day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (κ‐ and ι‐carrageenan), only small changes in temperature of coil‐to‐helix transition were observed (in range of 2–7 °C) as a result of the addition of different types of fat.     

Pasting Properties of Non‐waxy Rice Starch‐Hydrocolloid Mixtures

The swelling and pasting properties of non‐waxy rice starch‐hydrocolloid mixtures were investigated using commercial and laboratory‐generated hydrocolloids. The swelling power of the rice starch‐hydrocolloid mixtures was generally depressed at low concentration of hydrocolloids (0–0.05%), but increased directly with increasing hydrocolloid concentrations (0.05–0.1%). In gellan gum dispersion, the swelling power at 100°C was higher than that of control. The rice starch‐hydrocolloids mixtures showed shear‐thinning flow behavior (n = 0.26–0.49). Hydrocolloids except the exopolysaccharide from S. chungbukensis (EPS‐CB) increased apparent viscosity and consistency index (K) of rice starch dispersions, but decreased the n value. Hydrocolloids enhanced the trough and final viscosity of rice starch dispersions but EPS‐CB reduced the viscosity of rice starch pastes. Hydrocolloids lowered peak viscosity but addition of guar gum resulted in high peak viscosity, apparent viscosity, and consistency index of rice starch dispersions. Total setback viscosity appeared to be not affected by hydrocolloids at low concentration (0.05%). The hot and cold paste of the starch‐gellan gum mixture exhibited the highest viscosity values in the Brookfield viscometer.     

基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型

探讨不同添加量（0%、0.1%、0.3%、0.5%、0.7%、0.9%,m/m）的亲水胶体（亚麻籽胶和沙蒿胶）对糯米粉理化特性及其汤圆品质的影响。结果表明：除0.1%亚麻籽胶,其余亲水胶体的加入可提高糯米粉的峰值黏度、谷值黏度和终值黏度,且随着添加量的增加而不断增加,提升了糯米粉的弹性模量和黏性模量,亚麻籽胶的添加降低了其损耗角正切,有利于糯米粉形成高稳定的凝胶结构。亲水胶体的添加明显降低了汤圆的水分损失率和冻裂率,增加了汤圆的汤汁透光率（除添加0.1%亚麻籽胶）和硬度,表明亲水胶体能够改善汤圆的品质。此外,模糊数学对汤圆感官评价数据的标准化处理结果表明,随着亲水胶体含量的增加,汤圆的感官评分有所提高;根据糯米粉理化特性与汤圆品质指标的主成分分析结果构建的汤圆品质综合评价模型可为亲水胶体在汤圆中的应用提供一定参考。     

复合亲水胶体对带鱼鱼糜制品凝胶特性的影响

本文研究了六种亲水性胶体对带鱼鱼糜制品凝胶特性的影响,以凝胶特性、持水力和白度等为指标,结合扫描电镜观察微观结构,应用响应面法开发鱼糜制品复合型凝胶增强剂。结果表明:在带鱼鱼糜中加入褐藻胶、魔芋胶、沙蒿子胶、卡拉胶、热凝胶多糖均可提高带鱼鱼糜的凝胶强度,加入瓜尔豆胶降低带鱼鱼糜制品凝胶强度。响应面分析得到添加0.1%热凝胶多糖、0.19%魔芋胶、0.1%沙蒿子胶的带鱼鱼糜凝胶制品能够形成均匀、致密的三维网状结构,其凝胶强度是不添加亲水性胶体的3.58倍。