糯米淀粉凝胶的老化特性分析

以传统加热糊化法制备的糯米淀粉凝胶为研究对象,通过测定凝胶老化过程中的9项品质特性指标,分析糯米淀粉凝胶老化过程中各指标的变化规律及其相关性。利用主成分分析法确定影响糯米淀粉凝胶老化的主要因素及时间拐点。结果表明,随着储藏时间的延长,糯米淀粉凝胶硬度、胶着性呈逐渐增加的趋势,回复性、弹性、水分、持水性、碘蓝值和酶解力呈递减的趋势,除碘蓝值外的其他理化指标均与质构指标有一定的相关性。主成分分析表明,第7 d是糯米淀粉凝胶老化过程中质构品质变化的拐点,硬度和胶着性可以作为糯米淀粉凝胶评价体系的主要指标。     

小麦纤维对绿豆淀粉理化特性影响

以绿豆淀粉为原料,研究添加不同量小麦纤维对绿豆淀粉溶胀度、可溶指数、糊化特性、凝胶质构、消化性等理化指标影响。结果表明,添加小麦纤维后,绿豆淀粉溶胀度和可溶指数增加;其峰值粘度、谷值粘度、末值粘度、衰减值也增加;绿豆淀粉凝胶硬度随小麦纤维添加量增加而增大;且添加小麦纤维绿豆淀粉,其快速消化淀粉含量和抗性淀粉含量明显低于对照组,但慢速消化淀粉含量高于对照组。     

3种杂豆淀粉回生过程的理化特性研究

采用酶解法、全质构、RVA、XRD和DSC方法分析蚕豆、豌豆和绿豆淀粉回生过程中消化特性、质构特性、糊化特性、结晶特性和热特性,以探讨主要豆类淀粉凝胶的回生特性,为豆类淀粉凝胶的生产及品质调控提供参考。结果表明:在4℃储藏7 d内,淀粉凝胶抗性淀粉含量增加,硬度、黏性和咀嚼度增加。凝胶在储藏过程中,蚕豆和豌豆淀粉的峰值黏度、最终黏度低于绿豆淀粉,而糊化温度高于绿豆淀粉。淀粉在回生过程中衍射峰强度增加,但未出现吸热峰。     

栓皮栎橡子淀粉的加工特性研究

本文以市售马铃薯、红薯、绿豆、玉米淀粉为对照,采用电子显微镜、粘度分析仪、质构仪研究了秦巴山区栓皮栎橡子淀粉的颗粒形貌、直支链淀粉含量、糊化特性、冻融稳定性、凝胶特性。结果表明:栓皮栎橡子淀粉颗粒呈肾形、三角形、卵圆形、球形等,平均粒径9.4μm,均小于对照淀粉颗粒;栓皮栎橡子淀粉糊化温度71.23℃,糊化粘度值大于玉米而小于马铃薯、绿豆和红薯淀粉,热糊稳定性优于红薯、绿豆、马铃薯而劣于玉米淀粉,回生速度快于马铃薯、玉米、红薯而慢于绿豆淀粉,冻融稳定性优于马铃薯淀粉而劣于绿豆、玉米、红薯淀粉;在同浓度下,栓皮栎橡子淀粉凝胶的硬度、胶着性、咀嚼性小于绿豆淀粉而大于玉米、马铃薯、红薯淀粉,其凝胶弹性大于马铃薯淀粉凝胶,而与玉米和绿豆淀粉凝胶相当,小于红薯淀粉凝胶,粘聚性和恢复性均大于对照淀粉凝胶,宜作为面条、粉条、粉皮、凉粉和等凝胶类食品的辅助品质改良材料以及作为稳定剂应用于糖果和烘焙工业当中,不宜用于冷冻食品。     

不同种类淀粉与黑米粉复配体系的理化性质和分子结构特性研究

为了改善黑米粉的凝胶特性,分别将绿豆淀粉、马铃薯淀粉和玉米淀粉与黑米粉进行复配。对复配体系的糊化特性及凝胶质构特性进行测定,并结合低场核磁共振分析仪、傅里叶变换红外光谱和X射线衍射仪进一步分析复配体系的分子结构特性。结果表明：随着淀粉浓度的增加,淀粉-黑米粉复配体系的峰值黏度均显著增加,糊化时间和温度降低。绿豆淀粉和马铃薯淀粉显著增强了复配体系的持水力和膨润力,马铃薯淀粉和玉米淀粉显著降低了复配体系的溶解度。三种淀粉均可以促进复配体系凝胶网络结构的形成,改善凝胶的质构特性,包括凝胶的硬度、弹性、咀嚼性和回复性。此外,三种淀粉增强了复配体系淀粉链间的氢键相互作用,降低了凝胶的持水性,增强了体系的分子短程结构有序性和相对结晶度。上述研究表明,三种淀粉都可以改善黑米凝胶的品质,且绿豆淀粉的改善效果更佳。     

马铃薯全粉对酥性饼干品质风味及消化特性的影响

将马铃薯全粉以0%～50%(质量分数)的比例替代低筋小麦粉,研究马铃薯全粉替代对面团及饼干质构特性、感官特性、色度、挥发性风味物质以及消化特性的影响。结果表明,随着马铃薯全粉添加量的增加,面团及饼干的质构特性先降低后升高,饼干色泽不断加深,感官评分先升高后降低。当马铃薯全粉添加量为20%(质量分数)时,面团的硬度、胶着性和回复性降为最低,制得的饼干硬度、脆度、咀嚼性、胶着性和内聚性均最低,口感最酥脆,感官评分最高。采用电子鼻对挥发性风味物质进行比对,发现添加马铃薯全粉20%、30%(质量分数)时饼干风味最为浓郁,芳香成分、有机硫类和烷烃类等风味物质更为突出。同时随着马铃薯全粉添加量的增加,混合粉和饼干的快消化淀粉(rapidly digestible starch, RDS)含量逐渐增加,慢消化淀粉(slowly digestible starch, SDS)含量逐渐降低,饼干整体消化速率随马铃薯全粉含量的增加而增大。综上所述,适量添加马铃薯全粉可以有效改善饼干感官品质、质构特性、色泽风味,提高消化速率,添加量为20%(质量分数)时制作的酥性饼干酥松、品质最佳。该研究为马铃薯全粉在饼干...     

黑米品种特性对鲜湿黑米米粉品质的影响

以5种黑米为研究对象,通对测定黑米基础理化性质、米粉蒸煮品质、质构特性、老化程度和体外消化特性等指标,研究不同品种黑米对鲜湿米粉品质的影响,并通过相关性分析建立原料指标与米粉品质之间的关系。结果表明：黑米中直链淀粉含量与黑米米粉的硬度、咀嚼性、水分等指标呈显著的正相关,而与蒸煮损失呈显著负相关;黑米的蛋白质含量与米粉的相对结晶度、老化焓值呈显著正相关。黑米米粉的抗性淀粉含量高出普通大米米粉30%以上,而快消化淀粉降低了5%以上,其中稻花香和珍珠黑2种黑米米粉抗性淀粉含量较高,快消化淀粉含量较低。综合米粉的质构、蒸煮、老化程度和消化特性,稻花香黑米米粉的品质最优。     

不同来源淀粉凝胶质构特性的比较研究

不同来源的淀粉具有不同的加工特性,其质构特性在食品工业上有较大的影响,尤其是在淀粉质食品的口感、速食性能等方面。论文选取了谷类淀粉(小麦淀粉和玉米淀粉)、薯类淀粉(马铃薯淀粉、木薯淀粉和红薯淀粉)、豆类淀粉(绿豆淀粉和豌豆淀粉)和其他类淀粉(马蹄淀粉)等4种类型的8种常见的市售淀粉为原料,采用质构仪测定其凝胶强度和TPA质构特性值(包括硬度、黏性、弹性、内聚性、咀嚼性、回复性等),并探究了直链淀粉含量对质构特征值的影响。结果表明,豆类淀粉有较大的凝胶强度、硬度、弹性和咀嚼性,较小的黏性;薯类淀粉有较大的黏性,较小的凝胶强度、硬度、弹性和咀嚼性;马蹄淀粉有最大的内聚性和回复性;谷类淀粉的各质构特征值偏中等。在不同来源淀粉的TPA质构特征值的线性相关性中,硬度与咀嚼性有极显著的线性相关性,弹性与回复性的相关性不显著。不同来源淀粉的凝胶强度与硬度、咀嚼性呈正相关。不同来源淀粉的凝胶强度、硬度、胶着力和咀嚼性与其各自的直链淀粉含量呈较好的正相关。     

马铃薯淀粉添加量对混合粉面团特性及发酵面条消化性的影响

为促进马铃薯主食化战略,本文通过添加不同含量的马铃薯淀粉,对面团特性及发酵面条的蒸煮特性、质构特性及消化特性等指标进行测定,探究马铃薯淀粉添加量对其的影响。结果显示：随着马铃薯淀粉添加量的增加（0%～55%）,混合粉的糊化起始温度降低,热焓值增加,终止温度无明显变化;混合粉面团的吸水率、形成时间和稳定时间均呈下降趋势,使得发酵面条的硬度、弹性和咀嚼性均显著下降（P<0.05）。模拟淀粉体外消化发现淀粉水解速率随马铃薯淀粉添加量的增加而升高,与对照组相比,添加马铃薯淀粉后血糖生成指数预测值显著降低（P<0.05）。结论：马铃薯淀粉添加量为45%时,混合粉面团及发酵面条的糊化、质构特性和消化特性较好。     

谷朊粉对不同淀粉糊化特性和质构特性的影响

研究了谷朊粉对马铃薯淀粉、红薯淀粉、玉米淀粉、绿豆淀粉、小麦淀粉、大米淀粉、大米粉的糊化特性、质构特性及回生性的影响。通过RVA数据分析表明,谷朊粉添加量为0%～25%时,淀粉的糊化温度没有显著变化,峰值黏度、低谷黏度、最终黏度、衰减值和回生值均随谷朊粉添加量的增加而升高。通过TPA分析,淀粉凝胶的弹性无显著变化,硬度均呈现下降,马铃薯淀粉、红薯淀粉、玉米淀粉、绿豆淀粉、大米淀粉、大米粉的硬度分别下降了50.45%、6.58%、5.71%、54.97%、78.26%、59.90%。添加了谷朊粉后,随着贮藏时间的延长,淀粉样品的硬度增加,回生性升高,其中绿豆淀粉、马铃薯淀粉、大米淀粉和大米粉的回生性显著升高。     

TEXTURAL PROPERTIES OF STARCH GELS FILLED WITH COLLAGEN AND CHITIN

Chitin and collagen powders were added as fillers to various starches (potato, sweet potato, kudzu, corn, wheat, and mung bean), heated at 100C for 10 min with stirring to make a hot paste and allowed to gel quiescently at 5C for 2 h in order to investigate the effects of the filler particle on the texture of the gels. The parameters of hardness, cohesiveness and adhesiveness were determined instrumentally and compared. The filler particles of collagen and chitin were effective in increasing hardness of corn starch gels but had no effects on hardness of the potato, sweet potato, kudzu, wheat and mung bean starch gels except at the lower starch concentrations. Cohesiveness was increased slightly in all starch gels by addition of collagen whereas chitin addition only increased the cohesiveness of sweet potato and mung bean starch gels. Collagen and chitin addition increased adhesiveness all of starch gels, but the intensity of the effect was most remarkable for collagen. The observed differences in effects was apparently due to differences in the interactions between starches and filler particles arising from differences in the surface properties of the filler particles.     

不同淀粉对饼干口感润滑质地的影响

目的 探究不同植物源淀粉对饼干口感润滑质地的影响规律。方法 以不同植物源淀粉和面粉进行配比加入配料研制不同植物源淀粉饼干,结合流变学、感官评价、摩擦学参数考察其对饼干质地、口腔润滑及感官属性的影响。结果 不同淀粉饼干的润滑性结果为:马铃薯淀粉饼干>豌豆淀粉、红薯淀粉饼干>绿豆淀粉饼干,其结果与感官差异分析结果一致。结论 淀粉作为润滑质地调节剂,可以提高饼干产品口腔润滑性能,同时该研究也为口腔摩擦学用于主观感官分析提供参考。     

超声波处理对马铃薯全粉理化性质和消化特性的影响

以马铃薯全粉为原料,研究超声处理对马铃薯全粉理化性质和消化特性的影响。结果表明:超声处理使得马铃薯全粉的结晶度增大,晶体结构明显改变,溶解度、膨胀度、吸油性、崩解值、糊化温度和消化特性显著降低。随着超声波处理时间的延长,马铃薯全粉的结晶度、峰值黏度、谷值黏度和最终黏度先升高后降低。随着超声波处理时间的延长,快消化淀粉(RDS)含量降低,慢消化淀粉(SDS)和抗性淀粉(RS)含量升高。研究表明,超声处理显著影响马铃薯全粉的理化性质和消化特性(P0.05)。     

甘薯淀粉对山药凝胶肠理化特性的影响

为研究甘薯淀粉对山药凝胶肠理化特性的影响,对不同甘薯淀粉添加量下山药凝胶肠的质构特性、色度、热特性、水分状态、微观结构以及结晶特性进行了测试。结果表明：甘薯淀粉的添加显著增强了山药凝胶肠的硬度、胶着性、咀嚼性、内聚性和回复性,但黏性、弹性和白度下降;当甘薯淀粉添加量达到20%时,凝胶肠硬度达到7 060.65 g,胶着性为5 263.38 g,咀嚼性为4 623.80 g,内聚性为0.75,回复性为0.42,接近市售火腿肠的质地。甘薯淀粉的添加降低了山药凝胶肠的含水量和水分子的自由度,导致淀粉分子运动受限从而使相对结晶度和回生焓降低,凝胶肠质地更为致密。     

Digestibility and physicochemical properties of granular sweet potato starch as affected by annealing

The effects of annealing on the digestibility, morphology, and physicochemical characteristics of four types of granular sweet potato starches [Yulmi (YM), Yeonwhangmi (YHM), sweet potato starch from Samyang Genex (SSPS), and commercial sweet potato starch (CSPS)] were investigated. Annealing was performed at 55°C and 90% moisture content for 72 h. Morphology, the branched chain distribution of amylopectin, and the X-ray diffraction pattern remained unchanged during the annealing process. The slowly digestible starch content in annealed YM, YHM, and SSPS starches increased, but did not change in annealed CSPS. The gelatinization temperatures increased, but the gelatinization temperature range decreased with annealing. The swelling factor and amylose leaching decreased, while the close packing concentration increased. Rapid Visco Analyser analysis revealed that annealed starches possessed thermal stability and higher pasting temperatures. It is suggested that the enhanced packing arrangement formed during annealing impacts the digestibility and physicochemical properties of sweet potato starches.     

Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

The potential of tropical starchy plants such as plantain (Musa paradisiaca), breadfruit (Artocarpus communis), and sweet potato (Ipomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch. The amylolytic lactic acid bacteria (ALAB) Lactobacillus plantarum A6 and Lactobacillus fermentum Ogi E1 were able to change the consistency of thick sticky gelatinized slurries of these starchy fruits and tubers into semiliquid to liquid products. Consequently, a decrease in apparent viscosity and an increase in Bostwick flow were observed. These changes and the production of maltooligosaccharides confirmed starch hydrolysis. Sucrose in sweet potato was not fermented by strain A6 and poorly fermented by strain Ogi E1, suggesting possible inhibition of sucrose fermentation. In all 3 starchy plants, rapidly digestible starch (RDS) was higher than slowly digestible starch (SDS) and resistant starch (RS) represented between 17% and 30% dry matter (DM). The digestibility of plantain was not affected by fermentation, whereas the RDS content of breadfruit and sweet potato decreased and the RS content increased after fermentation. Practical Application: The characteristics resulting from different combinations of gluten free starchy plants (plantain, breadfruit, sweet potato) and amylolytic lactic acid bacteria (ALAB) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics.     

Starch noodles: History,classification, materials,processing, structure,nutrition, quality evaluating and improving

Starch noodles, produced from purified starch of various plant sources, are a major category of Asian noodles. This review summarizes the current knowledge on: (1) Definition, naming, history and categories of starch noodles. (2) The morphological, physico-chemical, thermal, rheological characteristics and molecular structure of materials including mung bean starch, pea starch, sweet potato starch, potato starch and corn starch. (3) Processing technology of starch noodles including dropping, extruding and cutting. (4) Structure of starch noodles: it is composed of hydrolysis-resistant crystalline zone, network-like framework and filler mass. (5) Nutrition of starch noodles: it could be evaluated by the digestibility of starch, hydrolysis properties of gelatinized and retrograded starches, hydrolysis property of starch noodles. (6) Quality evaluating of starch noodles: it includes sensory, cooking and texture property. Correlation between the physical properties of starch, processing variables and the sensory, cooking and texture property of starch noodles are summarized. (7) Quality improving for non-mung bean starch noodles: (a) using other materials such as red bean starch, pigeonpea starch, potato starch, sweet potato starch, corn starch, to substitute totally or partly mung bean starch; (b) adding chemically modified starch; (c) adding physically modified starch; (d) biologically treating starch; (e) using additives such as chitosan, polysaccharide gums.     

葡萄籽原花青素对不同淀粉理化性质影响的研究

以绿豆淀粉、小麦淀粉和土豆淀粉为原料,研究了葡萄籽原花青素的添加(1%、2%、3%、4%),对不同淀粉理化性质(溶解度、膨胀度、耐酶解淀粉含量、硬度和冻融稳定性)的影响。结果表明:葡萄籽原花青素的添加使三种淀粉的膨胀度均有所升高,硬度显著降低,耐酶解淀粉的含量明显增多。在添加量3%时,土豆淀粉的冻融稳定性显著提高。此外,原花青素的添加使绿豆淀粉的溶解度提高,土豆淀粉的溶解度降低,但对小麦淀粉的溶解度影响不显著。     

Effect of repeated freezing-thawing on structural,physicochemical and digestible properties of normal and waxy starch gels

The normal and waxy corn starch gels were subjected to repeated freeze–thaw treatment at 0, 1, 2, 3, 4,5 and 6 cycles with an interval of 24 h, and the effects on structural, physicochemical and digestible properties were investigated. The normal starch gels formed a honeycomb structure while waxy starch gels exhibited a lamellar structure, and the number of holes and lamellas increased with increasing cycles. The X-ray analysis showed that the A-type pattern of starches was converted into the B-type after treatment, and their relative crystallinity increased with the number of increased freeze–thaw cycles. The hardness increased in both normal and waxy starch. The solubility and pasting breakdown viscosity decreased in normal starch while they increased in waxy starch. The pasting peak time, peak viscosity, and setback viscosity increased in normal starch but decreased in waxy starch. The rapidly digested starch (RDS) and slowly digested starch (SDS) content in normal starch increased and non-digestible starch (RS) content decreased whereas the RDS, SDS and RS content in waxy starch was almost unchanged as the freeze–thaw cycles increased. In the meantime, the molecular weight of both normal and waxy starch decreased with freeze–thaw treatment. Therefore, the repeated freeze–thaw treatment can change the physicochemical and digestible properties which could be a basis for starch-based food processing.