摘要
以小麦淀粉为研究对象,分析不同含量壳聚糖对小麦淀粉糊化特性、凝胶质构、冻融稳定性、吸水指数和可溶性固形物含量等理化性质的影响。结果表明:随着壳聚糖添加量的增加,小麦淀粉糊化温度由90.35℃降低至80.26℃,回生率由46.00%逐渐降低至29.86%,峰值黏度由2587.0mPa·s升高至4893.2mPa·s。添加壳聚糖后的小麦淀粉凝胶的硬度由71.93g降低至42.77g,而弹性略有增加。另外,与原小麦淀粉相比,添加了壳聚糖的小麦淀粉析水率降低,冻融稳定性增强,且吸水指数和可溶性固形物含量明显增加。
In this study we investigated physio-chemical properties of wheat starch including pasting properties, textureproperties, freeze-thaw stability, water absorption index and soluble solid content as a function of the amount of chitosanadded. With increasing chitosan content, the gelatinization temperature and retrogradation rate of wheat starch reducedslightly from 90.35 to 80.26 ℃ and 46.00% to 29.86%, respectively and the peak viscosity significantly increased from2587.0 to 4893.2 mPa·s. Texture analyses showed that the hardness of wheat starch gel decreased from 71.93 to 42.77 gand its elasticity rose gradually with increasing chitosan content. In addition, compared with native wheat starch, the freezethawstability was improved and water absorption index and soluble solid content were increased obviously by addingchitosan, while reducing the syneresis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期87-90,共4页
Food Science
基金
青岛市科技支撑计划项目(12-1-3-36-nsh)
关键词
小麦淀粉
壳聚糖
理化性质
wheat starch
chitosan
physico-chemical properties
