预糊化淀粉制备、性质及其在食品工业中应用

预糊化淀粉是一种物理变性淀粉,具有冷水可溶、保水性强等特点,用途广泛。该文综述预糊化淀粉原料、制备方法和性质,并介绍预糊化淀粉在食品工业中应用,为食品用预糊化淀粉开发和应用提供依据。     

淀粉糊化及其检测方法

淀粉糊在食品工业具有重要应用价值,淀粉糊性质直接影响食品品质。该文介绍淀粉糊化特性及其检测方法,详述各种检测方法在淀粉糊中应用实例,并指出其中优缺点;提出今后淀粉糊检测方法发展方向,为淀粉糊在食品工业广泛应用奠定基础。     

膳食纤维对淀粉性质的影响研究进展

膳食纤维因其独特的功能性而被广泛应用于淀粉基食品中。大量研究表明,膳食纤维能够显著影响淀粉性质,与膳食纤维和淀粉的种类、结构密切相关。本文综述了膳食纤维对淀粉糊化、流变、冻融稳定性等性质影响的研究进展,并对膳食纤维影响淀粉性质的机理进行分析,为膳食纤维在淀粉基食品工业中的应用及品质控制提供参考。     

蛋白质及其水解物对谷物淀粉糊化、回生及消化性的影响研究进展

谷物是我国主要粮食作物,淀粉作为谷物的主要成分,对食品的品质有着重要影响。蛋白质作为人们日常摄取能量的来源之一,往往和淀粉共存于食品体系中。在加工和储藏等过程中,蛋白质与淀粉发生相互作用,从而对淀粉的糊化、回生以及消化性等产生重要影响。本文总结了蛋白质对谷物淀粉糊化、回生以及消化性的影响,可能影响机制以及研究进展,以期为后续功能性食品的研究与开发提供理论支持。     

预糊化淀粉在食品中的应用

本文介绍了预糊化淀粉的性质及其在食品中的应用。糊化度是预糊化淀粉的一个重要质量指标 ,因此同时简要介绍了检测和提高产品糊化度的方法。     

肉制品成分对玉米淀粉糊化黏度的影响

玉米淀粉是肉制品生产中常用的黏结剂,对改善肉制品的组织结构有重要作用。通过对玉米淀粉的糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品中主要成分对玉米淀粉的糊化黏度的影响研究,为玉米淀粉在肉制品中的应用提供理论基础。     

预糊化淀粉在食品中应用的研究进展

随着改性淀粉的不断发展,近年来人们对安全、环保、营养及便捷的改性淀粉需求显著增强,而预糊化淀粉(pre-gelatinized starch, PGS)是一种由物理方法改性的淀粉,其具有绿色环保和使用便捷的特点,更具备冷水可溶性、强保水性及黏弹性等。PGS作为一种性能优良且资源丰富的可降解生物改性原料,在面制品、米制品、烘焙食品及休闲食品等领域都有着广泛的应用。文章简述了PGS的制备方法、性质特点及开发应用,重点介绍了其在食品工业中应用的研究现状,并对其未来的研究方向及应用领域进行展望,旨在为推进PGS在食品工业中的应用提供参考。     

超高压对植物淀粉影响研究进展

非热力处理技术中的超高压处理技术已被认为是目前国际上食品领域的高新技术,其特点是能最大限度地保持食品中营养成分,具有广阔的应用前景。本文主要综述了超高压对植物淀粉的糊化特性、表观粘度、结晶结构以及淀粉酶活性的影响,为超高压淀粉改性技术的深入研究提供有益的借鉴。     

γ-聚谷氨酸对玉米淀粉糊化性质的影响

淀粉是食品工业发展的基础原料,淀粉糊的性质直接影响食品的品质和加工特性,适当的添加物可以对淀粉糊的性质产生影响。通过分析γ-聚谷氨酸对玉米淀粉凝沉性的影响,确定了γ-聚谷氨酸的最适浓度为0.08%,进而研究了γ-聚谷氨酸对糊化淀粉膨胀度、溶解度、冻融稳定性、颗粒形状、黏度的影响。结果表明,γ-聚谷氨酸使糊化后淀粉的上清液体积减少,延缓了淀粉的老化;淀粉中添加0.08%的γ-PGA之后,改变了淀粉颗粒的形态,淀粉颗粒体积变大并呈现出不规则形状;淀粉的溶解度升高,增强了淀粉的溶解能力;膨胀度增大,淀粉颗粒吸水能力增强;降低了淀粉糊的析水率,增强了淀粉糊的结构稳定性;γ-聚谷氨酸的添加显著提高了淀粉糊的谷值黏度和最终黏度。综上所述,γ-聚谷氨酸对淀粉的糊化性质有较大的影响。γ-聚谷氨酸可作为一种食品改良剂,在淀粉制品和含淀粉食品中具有很好的应用前景。     

热处理对荞麦淀粉糊化特性的影响研究

研究了热处理及食品添加剂对荞麦淀粉糊化特性的影响,结果表明,荞麦淀粉经过热处理后,易糊化,易凝沉,透明度降低,冻融稳定性差。添加蔗糖、食盐、磷酸盐、乳化剂后荞麦淀粉较难糊化,透明度降低,但蔗糖、乳化剂阻止荞麦淀粉凝沉,而食盐、磷酸盐则相反;添加维生素C、溴酸钾对荞麦淀粉的糊化特性影响不大。     

Effects of oat lipids on groat meal pasting properties

The Australian oat cultivar Yarran is unacceptable for human food use due to poor flavour, colour and texture. It has a high lipid content which contains a high proportion of oleic acid. It was compared with an acceptable variety, Mortlock, which has a characteristically lower lipid content with a lower proportion of oleic acid, to study the effect of lipid content on pasting properties of the oat meal. The lipids of both varieties were extracted with petroleum ether and were added back into the defatted meals in sequential amounts. These meals were then tested for viscosity parameters. Both lipid content and composition significantly influenced the meal pasting properties. The peak viscosity and time to peak viscosity were negatively correlated with lipid content whereas setback and pasting temperature increased with increased lipid content. The lipids from Yarran and Mortlock had different effects on the pasting properties. The Mortlock lipid increased the final viscosity (FV) of the defatted meal of Yarran but showed little effect on the FV of its own cultivar. However, the results indicated that the lipid content/composition, although affecting pasting characteristics substantially, were not as important as other meal properties in controlling acceptability for human food use. © 1999 Society of Chemical Industry     

河南省主要种植小麦品种淀粉特性研究

采用小麦籽粒湿法分离淀粉技术，分离提取河南省种植的36种小麦和4种国外商品小麦的淀粉，计算出淀粉提取率．小麦淀粉提取率与品种有关；分析了这些淀粉样品的水分、脂类、蛋白质和直链淀粉含量，采用快速粘度分析仪(RVA)测定淀粉糊特性，测定了淀粉糊流变学特性，进行了回归分析和聚类分析，以淀粉的流变学特性为基础，进行了分类对比。发现安农98005与澳洲商品软麦具有相近的淀粉特性。     

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch,potato starch,or rice flour

The development of new production lines of extruded ready-to-eat (RTE) snacks often results in high losses of edible food due to the trial-and-error approach in industry. Being able to predict extrudate characteristics of new formulations before having to run trials on industrial scale would be beneficial for reducing waste and having a more efficient development process. With this study, the correlation between pasting properties of seven blends of flours/starches and extrudate characteristics was investigated (100% corn grits, 25% and 50% replacement of corn grits with high amylose starch, potato starch, and rice flour). The predictive power of pasting characteristics on extrudate's moisture content, water absorption and solubility index, sectional expansion index (SEI) and hardness was studied. Results indicated the potential of predicting SEI, water solubility index (WSI), and water absorption index (WAI) of RTE-snacks. WSI and WAI were, respectively, negatively correlated with peak temperature (R² = 0.897), and positively with peak temperature and positively with trough viscosity (R² = 0.855). One can conclude that the rheometer can be a useful tool to gain insight into the characteristics of the extrudate, although further research with enlargement of the dataset is necessary to make the rheometer effectively deployable for potentially other extrudate characteristics.     

Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives

The influence of additives on the pasting characteristics of wheat flour was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat flours. Incorporation of potassium bromate or ascorbic acid did not influence the pasting characteristics. Reducing agents like L -cysteine hydrochloride however, reduced the peak viscosity from 263 to 255 RVU when 0.060 g kg⁻¹ was added. On the other hand, the reduction in the peak viscosity was 79.03% in weak flour having a protein content of 81 g kg⁻¹ and a falling number of 545 s as compared with 49.0% for medium strong flour having a protein content 108 g kg⁻¹ and a falling number of 426 s when 1 g kg⁻¹ fungal α-amylase was used. Use of this enzyme reduced the cold paste viscosity, breakdown and total setback value in both the flours but to a greater extent in weak flour than in medium strong flour. Sodium stearoyl lactylate (SSL) increased the peak viscosity as well as hot paste viscosity in both flours. Emulsifiers like glyceroyl monostearate (GMS) or surfactants like sodium stearoyl lactylate (SSL) or diacetyl tartaric acid esters of monoglycerides (DATEM) alter the pasting properties of flour. Of the surfactants, greater change was observed with SSL followed by GMS and DATEM, of the flours, the weak flour responded more than the medium strong flour. © 1999 Society of Chemical Industry     

不同品种荞麦糊化特性与直链淀粉含量关系的研究

本实验采用快速黏度分析仪(RVA)研究了中国西部及南部四个地区42个荞麦品种的糊化特性的差异以及和直链淀粉含量之间的关系。RVA测试结果显示,荞麦淀粉的糊化温度、糊化最终黏度、低谷黏度、回生值、衰减度与其直链淀粉含量均呈现不同程度的正相关。     

The pasting behaviour of lactic‐fermented and dried uji (an East African sour porridge)

The effects of sun‐, cabinet‐, and drum‐drying on the behaviour of submerged culture lactic‐fermented pure cassava, maize and finger millet and composites of maize–finger millet and cassava–finger millet were investigated in a Brabender amylograph. The cereal flours and maize–finger millet composite had higher onset and peak gelatinization temperatures but lower peak viscosities than cassava or cassava–finger millet composites. Fermentation alone or in combination with drying increased the viscosity of the flours, except for the fermented and drum‐dried cassava–finger millet composite flour. This increased viscosity of uji on fermentation and drying makes it more difficult to cook. Fermented and drum‐dried flours recorded high initial viscosities, at 30 °C, when the amylograph was switched on. Copyright © 2003 Society of Chemical Industry     

不同品种小米淀粉理化性质的比较研究

以碱法提取的10种小米淀粉为原料,通过与玉米和马铃薯淀粉对比,对其理化性质进行研究,旨在为小米及其淀粉的深加工利用提供参考。结果表明,小米淀粉的直链淀粉含量在19．77％-35．69％之间,品种之间存在显著性差异;溶解度显著低于马铃薯及玉米淀粉,其中九谷11号的溶解度最高;膨胀度在12．43％-18．77％之间,介于马铃薯淀粉和玉米淀粉之间;透明度显著低于马铃薯淀粉,品种之间存在显著性差异;冻融稳定性显著优于玉米淀粉,比马铃薯淀粉差;凝沉性试验表明其稳定性显著优于玉米淀粉。     

用RVA仪分析玉米淀粉的糊化特性

以玉米淀粉为原料,利用RVA(快速黏度分析仪),研究了不同浓度玉米淀粉以及在同一浓度下氯化钠、蔗糖以及转速对淀粉糊化特性的影响,并且在此基础上将RVA糊化程序改为多重RVA程序,然后观察对淀粉的特性的影响。结果表明:随着玉米淀粉溶液浓度的增加,起始成糊温度降低,淀粉糊的热稳定性降低,凝胶性增强。随氯化钠浓度增大,起始成糊温度逐渐升高,到达峰值时间有所延长,热稳定性明显提高,但凝胶性降低。当蔗糖浓度增加时,淀粉成糊温度、峰值黏度、最低黏度和最终黏度都随之增加,热稳定性增强,冷却过程中淀粉糊形成凝胶的能力减弱。玉米淀粉在多重RVA程序中,淀粉胶体反复形成并且溶解。添加油脂后的玉米淀粉的黏度曲线的变化是复杂的,由淀粉和油脂之间的相互作用引起,油脂的水溶性以及淀粉颗粒与蛋白质的关系影响着它们的相互反应。     

食盐对普通玉米杂交种淀粉糊化性质的影响

采用快速粘度分析仪（RVA）研究了食盐对18种普通玉米杂交种淀粉糊化性质的影响。结果表明：食盐显著降低了所有普通玉米杂交种淀粉的峰值、破损值和回生值;提高了谷值、终粘度、出峰时间和成糊温度。但对不同的普通玉米杂交种淀粉的糊化性质的影响程度有显著差别。随着食盐溶液质量分数的增加,普通玉米杂交种淀粉的谷值、终粘度、出峰时间和成糊温度也逐渐增加,破损值和回生值则显著降低,峰值受食盐溶液质量分数的影响很小。