纳米纤维素对小麦淀粉糊化和流变特性的影响

将不同比例微晶纤维素(microcrystalline cellulose,MCC)、纳米晶体纤维素(nanocrystaline cellulose,NCC)、纳米纤化纤维素(nanofibrillated cellulose,NFC)与小麦淀粉(wheat starch,WS)复配,对比研究纳米纤维素对小麦淀粉糊化...

Effect of Nanocellulose on Wheat Starch Gelatinization and Rheological Properties

Compounding microcrystalline cellulose(MCC),nanocrystal cellulose(NCC),nanofibrillated cellulose(NFC)with wheat starch(WS)in different proportions,to compare and study the influence of nanocellulose on the gelatinization and rheological properties of wheat starch. The results showed that the addition of NCC and NFC would reduce the gelatinization starting temperature,increased the peak and final viscosity,promoted starch gelatinization,and the effect of NFC was more obvious;MCC would hinder starch gelatinization and inhibit starch short-term rebirth. NCC and NFC would promote the exudation of more soluble amylose during gelatinization of wheat starch,and significantly improved the water holding capacity of wheat starch gel compared with MCC. The Power-Law equation fitting static rheological data found that after adding MCC,NCC,and NFC,the wheat starch gel was still a pseudoplastic fluid. NCC and NFC could significantly increased the K value of its wheat starch gel,and it was a good thickener. Dynamic rheological experiments found that the addition of NCC and NFC enhanced the elasticity of wheat gel,the structure of the gel was denser and the texture was harder.