微量成分对葛根淀粉凝胶特性的影响

Effects of microconstituents on pueraria starch gels properties

研究了蛋白质、脂肪、灰分、葛根素等微量成分对葛根淀粉凝胶特性的影响。通过TPA测定,发现人的咀嚼并不能识别出微量成分含量对其质构的差异,结合感官评定得出微量成分含量越高的葛根淀粉凝胶所具有的葛根清香和葛根汁色泽也越明显。葛根素的添加量在1%以下对凝胶的硬度和黏度影响较大,但葛根素无色无味,是特殊的功能性成分,适合在新产品中作为特征性物质存在。以上研究结果均为新产品开发和葛根淀粉应用提供理论依据。

Effects of microconstituents,protein,fat,ash,puerarin on pueraria starch gels properties were studied.It found that people＇ chew couldn＇t identify the contents of microconstituents of its difference in texture by TPA.The higher the content of microconstituents,the more obvious the pueraria fragrance and pueraria juice color of pueraria starch gels through sensory evaluation.Adding the amount of puerarin less than 1% in gels,the effect on its hardness and adhesiveness was larger,however puerarin colorless and tasteless was a special functional ingredient for the new product as a characteristic.The above results provided a theoretical basis for new product development and application of pueraria starch.