短链菊粉对玉米磷酸酯双淀粉热力学特性的影响

通过添加不同比例的短链菊粉（inulin，I），研究其对玉米磷酸酯双淀粉（maize distarch phosphate，MDP）质构、糊化特性和热力学性质的影响。采用质构仪、Brabender黏度计和差示扫描量热仪（differentialscanning calorimeter，DSC）分别测定了菊粉、MDP及两者复配物的凝胶质构特性、黏度特性、糊化及相变特性等参数。结果表明：菊粉的添加增加了玉米磷酸酯双淀粉的凝胶强度、黏附力、硬度、回复性及糊化起始温度（To）、峰值温度（Tp）和终止温度（Tc），当I和MDP质量比为3∶7时，复配物凝胶的黏附力、硬度和回复性较MDP依次增加了33%、145%和650%，To和Tp值分别增加了5.06%和5.10%；菊粉的添加降低了MDP的峰值黏度、崩解值、回生值及糊化吸热值，当I和MDP质量比为3∶7时，峰值黏度、崩解值和回生值较MDP依次降低了73.43%、87.35%和79.32%。综合来看，菊粉增强了MDP凝胶的稳定性和强度，提高了MDP的糊化温度、糊液黏度和糊液稳定性，同时有效抑制了MDP的回生。

Effect of Short-Chain Inulin on Thermodynamic Properties of Maize Distarch Phosphate

The effect of adding different amounts of short-chain inulin (I) to maize distarch phosphate (MDP) on its gel
textural properties, Brabender viscosity properties, gelatinization and phase transformation properties, swelling power and
solubility was determined by a texture analyzer, a Brabender viskograph, and a differential scanning calorimeter. The results
showed that the addition of inulin increased the strength, adhesion force, hardness, chewiness, resilience, onset gelatinization
temperature (To), peak temperature (Tp), endset temperature (Tc) and solubility of MDP. Compared with MDP, the chewiness,
hardness and resilience of I:MDP (3:7) mixture increase by 33%, 145% and 650%, respectively, To and Tp of the mixed paste
increased by 5.06% and 5.10%, respectively. On the other hand, inulin addition decreased the peak viscosity, breakdown
value, retrogradation value and endothermic value of MDP. Compared with MDP, the peak viscosity, breakdown value and
retrogradation value of the I:MDP mixture decreased by 73.43%, 87.35% and 79.32%, respectively. Generally, inulin can
enhance the stability and strength of MDP gel, increase gelatinization temperature, viscosity and stability of MDP paste, and
restrain starch retrogradation.