淀粉凝胶食品质地特性影响因素及调控技术研究

Factors affecting texture of starch-based gel foods and development of modulating technology

为寻求改善淀粉凝胶食品质地特性的安全有效方法,以研究明矾及甲醛次硫酸氢钠对淀粉凝胶质地特性的作用机制为突破口,通过动态流变温度扫描、电镜扫描等手段,探索影响淀粉凝胶质地特性的主要因素。动态流变实验结果表明:明矾或甲醛次硫酸氢钠的添加,提高了加热糊化时淀粉颗粒开始膨胀温度和淀粉颗粒崩溃的温度,使淀粉颗粒向限制性膨胀淀粉转变。扫描电镜观察发现明矾和甲醛次硫酸氢钠改变了凝胶的微观结构,使其凝胶网络结构更加致密。在此基础上,应用α-淀粉酶轻度水解生淀粉的无定形区,增加其结晶区比例,可显著提高淀粉糊化温度,限制淀粉颗粒过度膨胀崩溃,从而改善了淀粉凝胶的弹性。研究成果可为开发安全有效的淀粉凝胶物性调控技术提供理论依据。

The effects of aluminium potassium sulfate and sodium hydroxymethanesulfinate dihydrate on the texture properties of starch gel were investigated by dynamic viscoelasticity,tensile testing and scanning electron microscope（SEM）,in order to develop a method which is safe and effective to improve the textural properties of starch-based gel foods.Dynamic viscoelasticity in a temperature ramp sweep test showed that addition of aluminium potassium sulfate and sodium hydroxymethanesulfinate dihydrate increased swelling starting temperature and temperature at breakdown of starch granules,and restrained the granule over-swelling.The result from SEM showed that gel microstructure has been changed by addtion of both chemicals,the network of gel structure was more compact.Based on this mechanism,hydrolysis of amorphous region of starch granule by ɑ-amylase could achieve similar effect,and improved the starch gel elasticity.