茶多糖对面包粉及其淀粉糊化和老化特性的影响

Effects of tea polysaccharide on gelatinization and aging properties of bread flour and its starch

为探索茶多糖作为添加剂在面包制品中应用的可行性,该文利用差示扫描量热法(DSC)、X-衍射分析了1%～5%茶多糖的添加对面包粉及其淀粉糊化、老化的影响,结果表明:随茶多糖浓度的增加,面包粉及其淀粉糊化的吸热焓(ΔH1)、峰温不断增加。面包粉及其淀粉胶在4℃下贮藏20d的老化过程中,随贮藏时间的延长,吸热焓、老化速率不断增加;随茶多糖浓度的增加,老化热焓(ΔH2)、老化速率、结晶速率不断减少,但玻璃化温度随茶多糖浓度的增加而不断提高。综合结果表明,面包粉添加1%～2%的茶多糖而面包淀粉添加2%～3%的茶多糖,具有明显抑制样品的老化热焓、老化速率和结晶速率的作用。

In order to explore the feasibility of the addition of TPS in bread,the effects of 1%-5%tea polysaccharide (TPS)on gelatinization and aging of both bread flour and its isolated starch,were analyzed by Differential Scanning Calorimetric and X-diffraction ray.The results showed that the endothermic enthalpies(ΔH1)and peak temperatures of bread flour and its starch increased as the TPS level increased.During 20 days of storage at 4℃,the endothermic enthalpies and aging rates of bread flour gels and its starch gels increased with storage time.The aging enthalpies(ΔH2), aging rates,crystallization rate decreased,and the glass temperatures increased as the TPS level increased.So the results indicated that TPS evidently inhibited the aging enthalpies,aging rates and crystallization rate of the bread flour and its starch supplemented with 1%-2%TPS and 2%-3%TPS,respectively.