不同食品添加剂对小利马豆淀粉糊化特性的影响

Effects of food additives on paste property of baby lima bean starch

【目的】研究小利马豆淀粉的糊化特性,为小利马豆在食品加工中的应用提供依据。【方法】用湿磨法制备小利马豆淀粉,以小利马豆淀粉乳质量为基准,分别添加不同质量分数的蔗糖、食盐和明矾,利用快速黏度测定仪(RVA)测定小利马豆淀粉的糊化特性。【结果】与马铃薯淀粉和玉米淀粉相比,小利马豆淀粉的黏性较大,糊化温度较低,为63.60℃;随着淀粉乳质量分数的增加,小利马豆淀粉糊的黏度增加,破损值增大,热稳定性变差;添加一定量的蔗糖和食盐,在一定程度上可提高小利马豆淀粉糊的黏度,冷、热稳定性变好;添加一定量的明矾,在一定程度上使小利马豆淀粉糊的谷值黏度和终黏度下降,热稳定性变差,冷稳定性变好。【结论】蔗糖、食盐和明矾等食品添加剂对小利马豆淀粉的糊化特性均会产生不同程度的影响。

[Objective] This study focused on the gelatinization properties of baby lima bean starch. [Method] The starches were prepared with water grinding extraction method, and the milk quality in starch of baby lima bean starch was chosen as the reference. Sucrose, salt and alumen with different mass fractions were added before the gelatinization properties of the baby lima bean starch were measured by Rapid Viscosity Analyser. [Result] Compared with potato starch and corn starch, the viscosity of baby lima bean starch was higher, and baby lima bean starch had lower gelatinization temperature （63.60℃）. With the increase of mass fraction of starch milk, the viscosity and breakdown increased, while thermal stability decreased. Addition of sucrose and salt increased viscosity of baby lima bean starch,and can strengthen the cold-thermo stability. Addition of alumen decreased both trough viscosity and final viscosity of baby lima bean starch, weakened thermal stability, while strengthened cold stability. [Conclusion] Different food additives had significant effects on gelatinization properties of baby lima bean starch.