谷朊粉对不同淀粉糊化特性和质构特性的影响

Effects of Gluten on Pasting and Texture Properties of Different Starches

研究了谷朊粉对马铃薯淀粉、红薯淀粉、玉米淀粉、绿豆淀粉、小麦淀粉、大米淀粉、大米粉的糊化特性、质构特性及回生性的影响。通过RVA数据分析表明,谷朊粉添加量为0%～25%时,淀粉的糊化温度没有显著变化,峰值黏度、低谷黏度、最终黏度、衰减值和回生值均随谷朊粉添加量的增加而升高。通过TPA分析,淀粉凝胶的弹性无显著变化,硬度均呈现下降,马铃薯淀粉、红薯淀粉、玉米淀粉、绿豆淀粉、大米淀粉、大米粉的硬度分别下降了50.45%、6.58%、5.71%、54.97%、78.26%、59.90%。添加了谷朊粉后,随着贮藏时间的延长,淀粉样品的硬度增加,回生性升高,其中绿豆淀粉、马铃薯淀粉、大米淀粉和大米粉的回生性显著升高。

The effects of gluten on the pasting,texture properties and retrogradation of potato starch,sweet potato starch,corn starch,mung bean starch,wheat starch,rice starch and rice flour were studied.Results： By analysis of RVA data,when gluten addition dosage is between 0% and 25%,there is few change for pasting temperature of starch,while peak viscosity,trough viscosity,final viscosity,breakdown and setback decrease.By analysis of TPA data,the springiness of starch gel does not change much,while starch gel hardness decreases for potato starch,sweet potato starch,corn starch,mung bean starch,rice starch and rice flour by 50.45%,5.71%,5.71%,54.97%,78.26%,59.90%,respectively.After adding gluten,with extending storage time,the starch hardness and retrogradation increase.Among these samples,retrogradation of mung bean starch,potato starch,rice starch and rice flour increase significantly.