慈菇淀粉糊特性研究

对慈菇淀粉糊与马蹄、绿豆、马铃薯、豌豆、玉米和木薯淀粉糊凝沉性和冻融稳定性进行比较,研究不同条件对慈菇淀粉糊黏度和透明度的影响。结果表明：慈菇淀粉糊凝沉速率较低,介于马蹄与木薯淀粉之间;冻融稳定性与木薯淀粉相似;在微酸和微碱条件下,慈菇淀粉糊的透明度下降,在强酸和强碱条件下,透明度上升;在低pH值时,淀粉糊黏度下降,pH＞7时,淀粉糊黏度上升;蔗糖和葡萄糖能增大淀粉糊的黏度,也能提高其透明度,而NaCl与CaCl2对其淀粉糊黏度和透明度的作用则相反;随剪切时间延长,其表观黏度减小,这表明慈菇淀粉糊属于典型的非牛顿假塑性流体。     

食用醋酸酯甘薯淀粉性质的研究

以甘薯淀粉为原料,醋酸酐为酯化剂,以乙酰基含量和取代度为指标,制备出不同取代度系列醋酸酯甘薯淀粉。研究了不同乙酰基含量醋酸酯甘薯淀粉的性质,包括颗粒形态、膨胀度、溶解度、淀粉糊黏度、透明度、凝沉性和冻融稳定性等,为其在食品中的应用提供依据。实验结果表明,随着醋酸酯淀粉取代度的增加,淀粉糊的峰值黏度不断提高,起糊温度不断降低。乙酰化作用提高了淀粉的膨胀度和溶解度以及淀粉糊的透明度和冻融稳定性;降低了淀粉糊的凝沉性。     

苦荞淀粉颗粒及淀粉糊性质研究

为明确苦荞籽粒淀粉理化特性,以7个苦荞品种为材料,分析了其淀粉颗粒表面结构及其淀粉糊的透明度、冻融稳定性、凝沉性、糊化特性、热焓特性。结果表明,苦荞淀粉颗粒多为不规则多面体球形,颗粒大小平均为6.8μm;苦荞淀粉糊的透明度平均为7.68%,低于玉米淀粉糊;苦荞淀粉糊凝沉性、冻融稳定性均强于玉米淀粉糊;苦荞淀粉的峰值黏度、谷值黏度、最终冷黏度、破损值及回生值均高于玉米淀粉;苦荞淀粉糊具有较强的热黏度稳定性、冷黏度稳定性和凝胶形成能力;苦荞淀粉糊的平均糊化温度范围为65.87℃到78.41℃,峰值温度为70.88℃,均低于玉米淀粉糊。     

3种甘薯淀粉性质差异分析

以白心薯、红心薯和紫心薯为原料,测定了3种不同甘薯淀粉糊的透明度、凝沉性、冻融稳定性、表观黏度、膨润度和溶解度等物理特性,并进行差异分析。试验结果表明,白心薯淀粉糊的直链淀粉含量最高,溶解度和膨润度较小,透明度最低,凝沉性最高,冻融稳定性最强,表观黏度最大,热稳定性差;紫心薯淀粉糊的溶解度和膨润度在各温度下都比其它两种甘薯淀粉糊高,属于高膨胀型淀粉,表明紫心薯淀粉与水分子结合能力最强,紫心薯淀粉糊的热稳定性和凝胶强度好,透明度最高,凝沉性最低,表观黏度最小;而红心薯淀粉糊的各种物理特性均居于白心薯和紫心薯两种淀粉糊之间。     

鹰嘴豆、饭豆、绿豆淀粉性质的比较

以鹰嘴豆、饭豆、绿豆淀粉为对象,研究了不同豆类淀粉的糊化性、膨胀度、溶解度、淀粉-碘复合物的可见光谱、淀粉糊的透明度、冻融稳定性、凝沉性以及沉降体积等性质。结果表明:绿豆淀粉的成糊温度和峰黏度最高,而鹰嘴豆淀粉的热糊稳定性和冷糊稳定性最好;3种淀粉的膨胀度和溶解度均随温度的升高而增加,并且淀粉碘复合物可见光光谱的最大吸收波长都在620 nm左右。绿豆淀粉糊的透明度、冻融稳定性和凝沉性最好,沉降体积最大。     

茶叶籽淀粉理化性质研究

研究茶叶籽淀粉颗粒形貌、大小和糊化温度,测定其溶解度和膨胀度、透明度、冻融稳定性、凝沉性及黏度等理化性质,并与玉米淀粉进行比较。结果表明：茶叶籽淀粉颗粒表面光滑,呈椭圆形或球形;不易发生糊化;溶解度与膨胀度随温度变化程度不大;与玉米淀粉相比,透明度与冻融稳定性不及玉米淀粉糊,但抗老化性稍强,黏度也高于玉米淀粉。     

赤豆、刀豆、芸豆淀粉性质的比较

以赤豆、刀豆、芸豆淀粉为对象,研究不同豆类淀粉的糊化性、膨胀度和溶解度、淀粉-碘复合物的可见光谱、淀粉糊的透明度、冻融稳定性、凝沉性以及沉降体积等性质。结果表明:赤豆淀粉的黏度最高,而芸豆淀粉的热糊稳定性和冷糊稳定性最好;3种淀粉的膨胀度和溶解度均随温度的升高而增加;淀粉-碘复合物可见光光谱的最大吸收波长都在620 nm左右;赤豆淀粉糊的透明度和冻融稳定性最好,沉降体积最大;芸豆淀粉的凝沉值最小。     

生姜淀粉的基本性质

研究生姜淀粉糊的相关性质。结果表明:生姜淀粉中直链淀粉含量为27.47%,糊化温度为84.98℃;随着淀粉乳质量分数、淀粉乳pH值的增加,淀粉糊黏度增大;随着剪切速率的增加,存在剪切稀化的现象;淀粉糊溶解度、膨胀度均较小,且都随着温度的增加而增加;透明度为8.20%;具有触变性;凝沉体积为73%;冻融稳定性不强,蔗糖添加量较大时能增强生姜淀粉糊的冻融稳定性。     

脚板薯淀粉的发酵法制备及其淀粉糊流变特性研究

采用发酵法制备脚板薯淀粉,分析了其淀粉颗粒粒度、淀粉糊透明度及凝沉性等理化性质,并对淀粉质量浓度、糊化pH、温度、不同介质及其浓度对淀粉糊流变特性的影响进行了分析。结果表明:脚板薯淀粉得率为15.2%,纯度为97.6%;淀粉平均粒度为18291.5nm,淀粉糊透光率为27.92%,其凝沉时间短;淀粉糊黏度随着淀粉浓度的增加而增加,随着糊化温度的增加而减小;在酸性条件下,淀粉糊黏度随着糊化pH增加而减小,pH到达8时,黏度达最大值,后随碱性的增强淀粉糊黏度下降。加入食盐、氯化钙和蔗糖均可提高淀粉糊的黏度,且在相同的剪切速率下,淀粉糊黏度随着蔗糖添加量的增大而增大。     

根茎类作物淀粉糊的特性

研究糊浓度、温度、回转速度、pH和无机盐等因素对甘薯、木薯和蕉芋淀粉糊黏度的影响,测定甘薯、木薯和蕉芋淀粉糊的透明度、冻融性、凝沉性和抗霉菌能力等性质.结果表明:3种作物中,蕉芋淀粉糊的透明度较高、抗霉菌能力较强.木薯淀粉糊的冻融稳定性较好,甘薯淀粉湖的沉降稳定性较差.甘薯、木薯和蕉芋淀粉糊的黏度均随着浓度的增加而增加;随着糊温度的升高而降低;随着回转速度的增大而减小.在中性和碱性条件下,木薯淀粉糊的黏度较甘薯和蕉芋淀粉糊大.大部分无机盐的存在使淀粉糊的黏度下降,尤其是FeCl3使糊黏度大幅下降;硼砂却使3种淀粉糊的黏度均增加.     

青香蕉微波干燥中淀粉糊化行为及消化特性的研究

明确微波干燥(Microwave drying,MD)过程中青香蕉水分迁移与其淀粉糊化行为的关系及其对淀粉消化特性的作用,以青香蕉片为研究对象,设计不同微波功率密度,研究青香蕉MD干燥特性、淀粉糊化行为及消化特性的变化.结果表明微波功率密度和MD时间对青香蕉中淀粉糊化行为和消化特性影响显著.当青香蕉含水率高于45％,在...     

青香蕉粉饼干感官品质评价及其消化性能

本实验主要研究了青香蕉粉添加量对饼干品质和消化性能的影响。结果表明,青香蕉粉添加量为30%,饼干感官品质和质构特性均最佳。饼干抗性淀粉含量随着青香蕉粉添加量的增加而增加,添加量为30%和50%,其含量分别为4.60%和5.91%,分别是未添加青香蕉粉对照饼干的1.79 倍和2.30 倍（P＜0.05）;饼干慢速消化淀粉含量随着青香蕉粉添加量的增加而增加,添加量为30%和50%,其含量分别为9.74%和11.22%,分别比对照增加了1.54%和3.02%（P＜0.05）;在相同水解时间里,饼干水解速率基本都随着青香蕉粉添加量的增加而降低,添加量为10%、30%和50%,饼干水解速率分别比同时间对照低5.63%～7.95%、4.86%～11.38%和15.77%～19.03%（P＜0.05）;饼干血糖指数预测值随着青香蕉粉添加量的增加而下降,添加量为10%、30%和50%,饼干血糖指数预测值分别为105.30、103.17和95.51,分别比对照降低了4.35%、6.28%和13.08%（P＜0.05）。     

Effect of banana and plasticizer types on mechanical,water barrier,and heat sealability of plasticized banana‐based films

Unripe banana flour and starch were used to formulate plasticized banana‐based films (flour film, PBF; starch film, PBS) with two types of plasticizers (glycerol, Gly; sorbitol, Sor) and a mixture of Gly‐Sor on film properties. PBS showed greater water barrier, elongation at break, toughness, and transparency, but lower efficiency in heat sealability than PBF. However, the easier and a higher yield in the preparation process of PBF lead to higher UV and visible light barrier than PBS which could be due to its protein content and the presence of phenolic compounds in PBF. Both banana films plasticized with Sor showed high glossiness, high efficiency in heat sealability, and mechanical and water barrier properties; however, the undesirable recrystallization of white crystals resulted in lower film flexibility. Thus, Gly‐Sor was preferred without change of water barrier but strengthened heat sealability. Therefore, banana‐based film might be considered as a green food packaging material.

Practical applications

Banana flour and starch from unripe bananas can be used as safe food ingredients for food products and as green biodegradable packaging materials. Banana flour film showed similar mechanical properties as banana starch film but involved easier processing and higher yield in the preparation of banana flour. Moreover, banana flour films had higher efficiency in heat sealability with the potential to protect the packed food from UV–visible light deterioration. Furthermore, an easier way to modify proper film properties is by the proper selection of the plasticizer. A mixture of plasticizers (glycerol and sorbitol) showed high potential to improve long‐term physical stability such as through UV–visible light prevention, and improved mechanical properties and heat sealability of plasticized banana‐based films. Briefly, plasticized banana flour film with a mixture of plasticizer will be potential, alternative biodegradable packaging material to reduce the use of nonbiodegradable synthetic plastic materials in food applications.     

等离子体协同白藜芦醇改性香蕉淀粉及其性质

为探究等离子体协同多酚改性对淀粉性质的影响,以青香蕉淀粉为原料,通过介质阻挡放电(dielectric barrierdischarge,DBD)等离子体和白藜芦醇复合改性,制备DBD等离子体改性香蕉淀粉-白藜芦醇复合物,研究复合改性对香蕉淀粉理化性质和消化性的影响。结果表明,DBD等离子体处理后提高了香蕉淀粉与白藜芦醇的复合率;与未改性香蕉淀粉相比,复合改性所形成复合物的溶解度和凝沉性显著提高;DBD等离子体改性后样品的吸油率有很大提升;凝胶化温度T_o、T_p和T_c分别从64.10、71.14℃和73.92℃提高至70.18、75.79℃和82.53℃;改性后淀粉的消化率和消化速率提高;膨胀力和冻融稳定性降低。扫描电子显微镜表明,DBD等离子体处理产生了更多的淀粉碎片,对淀粉表面具有刻蚀作用。X射线衍射和傅里叶变换红外光谱分析表明,白藜芦醇与香蕉淀粉通过CH-π键结合,使复合物的结构更加致密有序,形成结晶度较高的非“V”型包合物。因此,通过等离子体协同多酚改性香蕉淀粉,能够改善香蕉淀粉的加工性能,有助于开发新型保健食品。     

Characterization of Starch and Fiber of Banana Fruit

Mature green and ripe bananas were analyzed for moisture, protein, starch, sugars, ash, and fiber. Ripe banana fruit contained 1.27% dietary fiber, as determined by the detergent method. Hemicellulose content was higher than that of most fruits and vegetables whereas cellulose and lignin contents were lower. The morphological and physicochemical properties of isolated starch were determined. Starch granules were irregularly shaped, with spheroid and elongated forms predominating. Both the Brabender amylograms and the two-stage swelling patterns of the starch were similar to those reported for mung bean starch.     

几种测定香蕉抗性淀粉含量方法的比较

抗性淀粉具有膳食纤维所不能及的生理功能和加工特性,是近年来变性淀粉和功能食品研究的热点,其定量分析方法目前仍没有统一的标准。文中选用了3种比较有代表性的抗性淀粉(RS)测定方法:TSA法、Berry法和Goni法,对青香蕉、生马铃薯和玉米淀粉3种原料中的RS和总淀粉含量的测定进行了比较。结果表明:Goni法模拟了人体胃肠道的生理条件,具有重复性好,操作简单等明显优势而更适合于富含抗性淀粉颗粒的青香蕉原料中RS含量的测定,用该法测得的RS含量为80.12%,其中RS2占96.63%。     

Physical Properties of Starch from Cavendish Banana Fruit

Starch was isolated from green Cavendish bananas after sodium hydroxide treatment, and its physical properties as they affected its potential acceptance as a food ingredient were measured and compared with those of corn, waxy corn, waxy corn diphosphate, acetylated waxy corn diphosphate, potato, and tapioca starches. Banana starch granules had a moisture content of 15.5%, an amylose content of 19.5% on a dry weight basis, and were highly irregular in shape and size, with the mode of characteristic length falling at 15 μm. The gelatinization range was 70.1 °C to 74.6 °C. Scanning electron micrography showed that in water the granules underwent surface cracking at 65 °C and progressively greater swelling, deformation, and erosion between 70 °C and 90 °C. At 95 °C, 6% banana starch paste in a Brabender Amylograph had a viscosity four times that of corn starch paste of the same concentration, and viscosity decreased rather slowly with stirring. The paste was somewhat longer than that of corn starch, but appreciably shorter than tapioca starch paste. Gelled banana starch was nearly as strong as corn starch, and also was nearly as opaque and reflective.     

Molecular Structure of Banana Starch

Starch isolated from green banana fruit was hydrolyzed with pullulanase and β-amylase and the hydrolyzates fractionated on Sephadex G-50 and G-100. Debranching of the starch and it β-limit dextrin with pullulanase revealed that banana amylopectin had populations of d?.p?. 45 and d?.p? 15 chains in a molar ratio of 1:6. The average chain length of the debranched starch and the debranched β-limit dextrin was 26 and 10, respectively. The amylose content was 16%. Amylose prepared by selective leaching and by thymol complexation had β-amylolysis limits ≥ 92%.     

Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)

Biodegradable films were prepared by using the flour and starch isolated from plantain bananas of the variety “Terra” (Musa paradisiaca). Since the non-starchy fraction present in the banana flour represents 29.4% (on dry basis) of its composition, we considered it would be interesting to compare the properties of the film elaborated from this natural blend with that of the film produced from the banana starch only. Both films were characterized on the basis of their mechanical, barrier, optical, structural, and thermal properties. The banana flour film was less mechanically resistant but more flexible than the banana starch film. Despite the differences in the microstructure of the flour and starch films, the former was slightly soluble in water, and its water vapor permeability was similar to that of the starch film. Regarding the optical properties, the flour film was yellowish, which can be attributed to its protein content and the presence of phenolic compounds. The starch film, on the other hand, was lighter and less opaque. The FTIR spectra revealed the presence of the amide I group related to proteins only in the case of the flour film. Both plantain banana films displayed a C-type X-ray pattern and one glass transition temperature each, which was higher for the starch film (46.4 °C) as compared to the flour film (30.2 °C). The presence of other components (protein, lipids, and fiber) in the flour film had important effects on its properties. In general, the banana flour and starch are very promising materials for the formulation of coatings and films.     

Isolation and Partial Characterization of Amaranth and Banana Starches

Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.