黄原胶对变性淀粉冻融稳定性的影响

采用正交实验确定在复配体系中黄原胶与木薯羟丙基二淀粉磷酸酯b淀粉(变性淀粉)质量浓度分别为0.2%和2.0%时,稠度适宜,具有较好流动性。通过对比复配体系与对照组的析水率、稠度、透明度、热稳定性、老化程度、微观结构等结果研究黄原胶对变性淀粉冻融稳定性的影响。结果表明,随冻融次数增加,添加黄原胶的复配体系较变性淀粉糊的理化性质出现显著差异。变性淀粉在6次冻融前后稠度差值为120.68 g·s,添加黄原胶后,其稠度差值为4.14 g·s。添加黄原胶的变性淀粉在冻融循环后透明度从1.17%提高至1.53%、析水率由8.34%降低至6.75%且微观孔洞减少、结构更加紧密。因此,添加黄原胶有效地改善了变性淀粉的冻融稳定性。

Effect of Xanthan Gum on Freeze-thaw Stability of Modified Starch

An orthogonal experiment was used to confirm that the consistency of the compound system was appropriate and the fluidity was good when the mass concentration of xanthan gum and cassava hydroxypropyl distarch phosphate b starch (modified starch) in the compound system were respectively 0.2% and 2%. The effect of xanthan gum on the freeze-thaw stability of modified starch was studied by comparing the water extraction rate, consistency, transparency, thermal stability, aging rate, and microstructure of the compound system with the control group. The results showed that there were significant differences in the physicochemical properties between the compound system with xanthan gum and those of modified starch paste when the freeze-thaw times increased. The consistency of modified starch was 120.68 g·s before and after six freeze-thaw cycles, and 4.14 g·s after xanthan gum was added. After freeze-thaw cycles, the transparency of modified starch with xanthan gum increased from 1.17% to 1.53%, the water extraction rate decreased from 8.34% to 6.75%, and there were fewer microscopic pores and tighter structures. In conclusion, the freeze-thaw stability of modified starch could be effectively improved by xanthan gum.