摘要
利用离心法研究了5次冻融循环过程中食盐及pH对5种水溶性多糖—马铃薯淀粉共混体系冻融稳定性的影响。结果表明:食盐能显著增强共混体系的冻融稳定性,而柠檬酸或碳酸钠则破坏共混体系的冻融稳定;与添加介质的马铃薯淀粉相比,添加食盐的亚麻多糖、卡拉胶、黄原胶、魔芋胶—马铃薯淀粉糊的冻融稳定性显著增强,添加柠檬酸的亚麻多糖、黄原胶—马铃薯淀粉糊的冻融稳定性显著增强,添加碳酸钠的共混体系的冻融稳定性均显著提高;冻融循环次数显著影响共混体系的冻融稳定性,且冻融循环次数对添加氯化钠的共混体系的影响高于对添加柠檬酸或碳酸钠共混体系的影响。
The effect of salt concentration and pH value on the freeze -thaw stability of water- soluble polysaccharides - potato starch mixture was studied by centrifugation and freeze - thaw cycle methods. The results showed that addition of salt improved the freeze - thaw stability of soluble polysaccharides - potato starch mixture, while citric acid or sodium carbonate destroyed the stability. Compared with the potato starch with the same additive, the freeze - thaw stability of the mixture with flaxseed polysaccharides - po- tato starch, carrageenan gum- potato starch,xanthan gum- potato starch, konjac gum -potato starch was improved with addition of salt, as well as the mixture of flaxseed polysaccharides - potato starch, xanthan gum- potato starch with citric acid and soluble polysaccharides -potato starch mixture with sodium car- bonate. The freeze - thaw stability of the mixture was affected significantly by freeze - thaw cycles. The effect of freeze - thaw cycles number on the freeze - thaw stability of the mixture with addition of salt was more significant than that with addition of citric acid or sodium carbonate.
出处
《粮油食品科技》
北大核心
2013年第5期116-121,共6页
Science and Technology of Cereals,Oils and Foods
基金
2012年度国家级大学生创新创业训练计划项目资助(201210435010)
山东省高等学校优秀中青年骨干教师项目(2013-8-75)
2011年度青岛农业大学第五届大学生创新教育立项资助(青农大201202)
关键词
水溶性多糖
马铃薯淀粉
食盐
PH
冻融稳定性
water - soluble polysaccharide
potato starch
salt
pH
freeze - thaw stability
