| 海藻酸钠结合超低温冷冻处理对甘薯淀粉颗粒结构和性质的影响 |
| |
| 引用本文： | 李鑫,王雨生,陈海华.海藻酸钠结合超低温冷冻处理对甘薯淀粉颗粒结构和性质的影响[J].食品科学,2022,43(3):47-53. |
| |
| 作者姓名： | 李鑫 王雨生 陈海华 |
| |
| 作者单位： | （1.青岛农业大学食品科学与工程学院，山东 青岛 266109；2.青岛农业大学学报编辑部，山东 青岛 266109；3.青岛农业大学巴瑟斯未来农业科技学院，山东 青岛 266109） |
| |
| 基金项目： | 山东省自然科学基金项目（ZR2016CM17）；山东省高等学校优秀中青年骨干教师国际合作培养项目（SD20130825）；
青岛农业大学研究生创新立项项目（QYC201921） |
| |
| 摘 要： | 为改善甘薯淀粉耐低温、耐热和抗剪切稳定性,通过测定甘薯淀粉颗粒的粒度分布、观察微观结构并测定结晶特性、热力学特性以及糊化特性,研究不同冷冻温度和添加海藻酸钠处理对甘薯淀粉颗粒尺寸、结晶结构、表面结构、糊化性质和热性质的影响.结果表明,冷冻温度由-20℃降至-80℃时,甘薯淀粉颗粒粒径减小,淀粉颗粒表面由数量少的大孔洞转...
|
| 关 键 词： | 甘薯淀粉 冷冻处理 海藻酸钠 微观结构 |
Effect of Sodium Alginate Combined with Ultra-low Freezing Treatment on the Granular Structure and Properties of Sweet Potato Starch |
| |
| LI Xin,WANG Yusheng,CHEN Haihua.Effect of Sodium Alginate Combined with Ultra-low Freezing Treatment on the Granular Structure and Properties of Sweet Potato Starch[J].Food Science,2022,43(3):47-53. |
| |
| Authors: | LI Xin WANG Yusheng CHEN Haihua |
| |
| Affiliation: | (1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2. Editorial Department of Journal of Qingdao Agricultural University, Qingdao 266109, China; 3. Barthurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao 266109, China) |
| |
| Abstract: | In order to improve the freeze, heat and shear stability of sweet potato starch, the effects of freezing temperature and sodium alginate on the particle size, crystalline structure, surface morphology, gelatinization and thermal properties of sweet potato starch granules were investigated. The results indicated that the particle size of starch granules decreased with decreasing the freezing temperature from ?20 to ?80 ℃. The surface morphology transformed from few big holes into many pits. After adding sodium alginate, the holes on the surface of starch granule gradually diminished and even disappeared. Adding sodium alginate strikingly increased the relative crystallinity and peak temperature and significantly decreased the breakdown value of frozen starch. The above results suggested that sodium alginate could protect starch granules from freeze damage and increase its heat and shear stability, which will provide theoretical reference for further research to improve the quality of frozen starchy foods. |
| |
| Keywords: | sweet potato starch freezing treatment sodium alginate microstructure |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
