黑木耳胶质对豌豆淀粉黏度和质构性质的影响

Effect of Auricularia Auricula Colloid on the Pasting and Texture Properties of Pea Starch

以黑木耳为原料,采用RVA和质构仪分别测定了黑木耳全粉、黑木耳多糖及黑木耳胶质对豌豆淀粉糊化黏度和质构的影响,发现黑木耳胶质对豌豆淀粉的影响效果明显好于黑木耳全粉和黑木耳多糖;然后与卡拉胶和明胶进行了比较并测定了溶解度和溶胀度。研究结果表明:添加8%黑木耳胶质的淀粉糊峰值黏度、谷值黏度、末值黏度和衰减值均显著提高,分别达到819、568、861、250 RVU,约是原淀粉的3倍;与添加卡拉胶和明胶相比,添加黑木耳胶质对提高豌豆淀粉糊黏度效果更明显,且添加黑木耳胶质的豌豆淀粉凝胶硬度、回复力和内聚力均较高;黑木耳胶质的添加使得豌豆淀粉的溶解度降低,并显著提高了豌豆淀粉的溶胀度。

In this paper, pasting properties, texture properties and swelling power of pea starch were determined in the presence of auricularia auricular colloid. The results showed that the peak viscosity, trough viscosity, final viscosity,breakdown and setback of the pea starch with 8% auricularia auricular colloid were 819 RVU,568 RVU, 861 RVU and 250 RVU respectively ,which were about three times than the control. The effect of auricularia auricular colloid had added more obviously than solubility of starch decreased while the gelatin and carrageenan, and the hardness of starch gel was also higher. The swelling power increased obviously with adding auricularia auricular colloid.