纳米纤维素对豌豆淀粉糊化特性和质构特性影响

Effects of cellulose nanoparticles on pasting and texture properties of pea starch

该文研究了小麦纳米纤维素对豌豆淀粉糊化特性和质构特性的影响。快速黏度分析仪（RVA）分析表明：小麦纳米纤维素添加量为0%~20%时，豌豆淀粉的糊化温度无明显变化，峰值黏度、谷值黏度、末值黏度、衰减值和回生值均随小麦纳米纤维素添加量的增加而升高。TA.XT Plus物性测定仪（TPA）结果表明：小麦纳米纤维素的添加对豌豆淀粉凝胶的弹性无影响，小麦纳米纤维素的添加量为5%时，豌豆淀粉的凝胶硬度下降；添加量为10%~20%，豌豆淀粉的凝胶硬度增加，最大达到927.29 g。

The effects of wheat cellulose nanoparticles on pasting and texture properties of pea starch were investigated. By analysis of RVA data,when wheat cellulose nanoparticles addition dosage was increased from 0%to 20%,there were few changes for pasting temperature of pea starch,while peak viscosity,trough viscosity,final viscosity,breakdown and setback increased. By analysis of TPA data, the springiness of gel did not change much when adding wheat cellulose nanoparticles. When wheat cellulose nanoparticles addition dosage was 5%,the hardness of pea starch decreased;while the wheat cellulose nanoparticles addition dosage was 10%to 20%,the hardness of pea starch increased and the biggest hardness of pea starch was 927.29 g.