摘要
以马铃薯、荸荠、银杏和大米淀粉为研究对象,采用光学显微镜、色度仪、质构仪和示差量热扫描仪分析冻融循环处理的淀粉凝胶的结构和性质,比较不同来源淀粉凝胶的差异。显微观察结果表明:淀粉经过冻融循环处理后出现有序的网状结构,网络空隙随着循环次数的增加而变大,网状结构形成和破坏对应凝胶部分特性的变化。淀粉凝胶的析水率随冻融循环处理次数的增加呈下降趋势。冻融循环处理使淀粉凝胶颜色变白(马铃薯除外),7次冻融循环处理后白度表现为大米>银杏>马铃薯>荸荠。冻融处理使各淀粉凝胶质地硬度上升,弹性和内聚性下降,胶黏性增加。7次冻融循环处理后,淀粉凝胶回生率为荸荠>大米>银杏>马铃薯。
The influence of repeatedly freeze-thawed（FT）treatment on the microstructure and physicochemical properties of four starches（potato, Chinese water chestnut （CWC）, gingko and rice starch）were investigated, using optic microscope, chromameter, texture analyzer and differential scanning calorimeter. The microstructures of starch gels under repeated FT treatment were lacunosis and porous. The size of pores in starch gels grew with the increase of the number of repeated FT cycles. The observations by optics microscope were corresponding with the textural results. By repeatedly freeze-thawing, the syneresis of starch gels decreased. The color L of starch gels were increased by repeating FT treatment, except for potato starch. The sequence of the color L of FT starch gels at 7th cycle were riceginkgopotatoCWC. The textural results showed repeated freeze-thaw treatment made four starch gels higher hardness and gumminess, lower springiness and cohesiveness. At the 7th FT cycle, the retrodegradation ratio of starch gels were CWCrice ginkgopotato.
出处
《食品科技》
CAS
北大核心
2010年第2期177-182,共6页
Food Science and Technology
关键词
冻融循环
淀粉凝胶
微观结构
物化特性
freeze-thawed treatment
starch gel
microstructure
physicochemical properties
