| 甜味料和亲水胶体对酸改性淀粉凝胶粘度及质构的影响 |
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| 引用本文： | 曾婷婷,张立彦.甜味料和亲水胶体对酸改性淀粉凝胶粘度及质构的影响[J].现代食品科技,2011,27(12):1432-1436,1450. |
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| 作者姓名： | 曾婷婷 张立彦 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 广东省科技计划农业攻关项目 |
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| 摘 要： | 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＞...
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| 关 键 词： | 甜味料 亲水胶体 酸改性淀粉 流变特性 |
Effect of Sweetening Agents and Hydrocolloids on Rheological Properties of Acid Modified Wheat Starch |
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| ZENG Ting-ting,ZHANG Li-yan.Effect of Sweetening Agents and Hydrocolloids on Rheological Properties of Acid Modified Wheat Starch[J].Modern Food Science & Technology,2011,27(12):1432-1436,1450. |
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| Authors: | ZENG Ting-ting ZHANG Li-yan |
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| Affiliation: | (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The effect of several sweetening agents(sucrose,glucose,sorbitol,maltitol,isomaltitol) and hydrocolloids(konjac gum,agar,gellan gum,alginic acid sodium,tamarind gum,pectin,Arabic gum) on viscidity,gel strength and gel texture of acid modified wheat starch were studied.The results showed that the sequence of cooperating effect of interaction between sweetening agents or hydrocolloid and acid modified wheat starch respectively was: sorbitol>isomaltitol>maltitol>sucrose>glucose;agar>gellan gum>konjac gum>alginic acid sodium>tamarind gum>pectin>Arabic gum.Sorbitol and isomaltitol had higher effects on gel strength of acid modified wheat starch than other sweetening agents.Agar,gellan gum and konjac gum and carrageenan increased the gel strength.The gel texture analysis of acid modified wheat starch showed that the starch had the highest hardness and cohesiveness by adding agar,while it had the best springiness by adding gellan gum. |
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| Keywords: | sweetening agent hydrocolloid acid modified wheat starch rheological properties |
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