绿豆淀粉凝胶的质构特性和超微结构研究

Textural Properties and Microstructure of Starch Gel from Mung Bean

研究了绿豆淀粉的颗粒形态等基本性质;探讨了绿豆淀粉凝胶的质构特性和超微结构.结果表明,淀粉颗粒大多呈椭圆形,平均长轴直径为16.8 μm,长轴直径范围为6.5～30.8 μm.淀粉糊化的终了温度Tc为73.21 ℃.淀粉凝胶的质构特性受淀粉浓度、蔗糖和柠檬酸添加量影响.随着淀粉浓度或蔗糖浓度增加,凝胶硬度和弹性均显著增加;在柠檬酸质量分数为0.1％～0.2％时,淀粉凝胶的硬度和弹性均达到最大.获得凝胶质构特性的最佳条件为：淀粉质量分数8％、蔗糖质量分数12％、柠檬酸质量分数0.2％.影响凝胶硬度的主次因素依次为：淀粉浓度、柠檬酸浓度、蔗糖浓度;影响凝胶弹性的主次因素为：淀粉浓度、蔗糖浓度、柠檬酸浓度.添加蔗糖后凝胶的三维网变得致密、有序.

Some basic properties as particle morphology of starch from mung bean have been studied in the paper.Textural properties and microstructure of the starch gel have been investigated as well.The results showed that the starch particles were oval with major axis diameter of the starch particles of 16.8 μm in average,their range of 6.5 ～ 30.8 μm.The end gelatinization temperature TC of the starch was 73.21 ℃.The textural properties of the starch gel were influenced by concentration of starch,additions of sucrose and citric acid.Both hardness and springiness of the gel have siginificantly increased in line with the increase of the concentration of starch or sucrose.The hardness and springiness of the gel reached the maximun values when the concentration of citric acid was in range of 0.1％～0.2％.The optimal conditions of the gel with the optimum textural properties were mass fraction of starch of 8％,mass fraction of sucrose of 12％,and mass fraction of citric acid of 0.2％.The factors which affected the hardness of the gel were in the order of concentration of starch,concentration of citric acid,concentration of sucrose.The factors which affected the hardness of the gel were in the order of concentration of starch,concentration of sucrose,concentration of citric acid.The three-dimensional network of the starch gel became dense and orderly after addition of sugar.