马铃薯淀粉和豌豆淀粉复配体系的流变与凝胶特性研究

以马铃薯淀粉和豌豆淀粉按照一定的比例进行复配,采用动态流变仪和质构仪测定复配体系的糊化、流变特性及凝胶强度。结果表明:复配体系的糊化温度随着马铃薯淀粉比例的增大而有所下降,由70.1℃降低到64.6℃;在淀粉质量分数为6%的体系中,马铃薯淀粉和豌豆淀粉的比例为1∶5和1∶11时复配体系的弹性模量G′较大(分别为810.1 Pa和814.7 Pa),而在比例为1∶3或1∶5时复配体系的粘性模量G″较大(分别为41.0 Pa和41.6 Pa);马铃薯淀粉和豌豆淀粉的比例为1∶5和1∶11时复配体系的Tanδ较小,此配比的两个复配体系具有较好的凝胶形成能力,且凝胶强度较大(98.5~100.1 g)。 

Rheological and gel properties of potato starch and pea starch blends

Potato starch was mixed with pea starch at different proportion. The pasting properties,rheological properties and gel strength of the blends were investigated by dynamic rheometer and texture analyzer. The results indicated that the pasting temperature of blends decreased with increasing of potato starch ratio,which decreased from 70.1 ℃ to 64.6 ℃. When total starch concentration was 6%,the storage modulus G′ of blends were the largest(810.1 and 814.7 Pa) with 1∶5 and 1∶11 ratio of potato starch and pea starch. However,the loss modulus G″ of blends were the maximum(41.0 and 41.6 Pa) at 1∶3 or 1∶5 ratio. As the ratio of potato starch and pea starch was 1∶11 and 1∶5,the blends had smaller Tanδ,better gel forming ability and larger gel strength(98.5~100.1 g) than those of other ratios.