不同离子胶对玉米磷酸酯双淀粉性质的影响

Effect of Different Ionic Gums on Properties of Maize Distarch Phosphate

研究了离子胶(羧甲基纤维素钠、海藻酸钠、卡拉胶、壳聚糖)不同添加量(0∶1、1∶9、3∶7)对玉米磷酸酯双淀粉糊化特性、凝胶质构特性、溶胀度和吸油率等性质的影响。结果表明,阴离子胶(羧甲基纤维素钠、海藻酸钠、卡拉胶)降低了玉米磷酸酯双淀粉的峰值黏度、衰减值;而阳离子胶(壳聚糖)使玉米磷酸酯双淀粉的峰值黏度、衰减值显著增加。阴离子胶使玉米磷酸酯双淀粉凝胶硬度下降,而壳聚糖则使其凝胶硬度上升。阴离子胶能促进玉米磷酸酯双淀粉的溶胀,但壳聚糖抑制其溶胀。壳聚糖使玉米磷酸酯双淀粉吸油率增加。离子胶对玉米磷酸酯双淀粉性质的影响,不仅与离子胶自身性质有关,而且可能与二者之间的静电作用密切相关。

The effect of gums （carboxymethyl cellulose, sodium alginate, carrageenan, amounts （0： 1, 1：9, 3：7） on pasting properties, gel textural properties, swelling, range rate phate have been investigated. The results showed that anionic gums reduced peak viscosity chitosan） with different of maize distarch phos- , attenuation values of maize distarch phosphate; however, when adding cationic gum （chitosan）, the peak viscosity, attenuation values in- creased significantly. Adding ionic gums could make maize distarch phosphate gel hardness to be decreased, while adding chitosan the gel hardness increased. The anionic gums could promote maize distarch phosphate swelling, but chitosan could inhibit the swelling of maize distarch phosphate. Chitosan had a good impact on the oil absorption of maize distarch phosphate. The effects of gums on the maize distarch phosphate not only related to nature property of i- onic gums, but also possibly related to the electrostatic interactions between maize distarch phosphates.