摘要
该文选用KGM为亲水胶体,考察对马铃薯淀粉糊化、流变特性及冻融稳定性的影响,通过对主要参数的统计学分析,探讨其变化规律。淀粉的糊化特性分析结果发现,与单独淀粉体系相比,加入KGM后,复配体系的峰值黏度随着亲水胶体比例的增大而显著增加,而糊化温度降低。KGM的加入能在一定程度上抑制马铃薯淀粉的回生,提高淀粉糊的冷稳定性。动态流变特性分析发现所有样品的贮能模量G'>损耗模量G'',损耗角正切值(tanδ=G"/G')均<1,表现为一种典型的弱凝胶动态流变学谱图。静态流变特性分析结果表明,不同配比的KGM与淀粉复配体系均表现出剪切变稀的现象,即为假塑性流体的性质。同时,Power–law方程适用于本试验样品体系流变曲线的拟合,相关系数均在0.90以上。对复合体系的冻融稳定性考察还发现KGM与马铃薯淀粉复配体系冻融稳定性好适合于加工冷冻食品。
In this study,KGM was selected as hydrophilic colloid,and the influence of KGM on gelatinization,rheological properties and freeze–thaw stability of potato starch was investigated. The result of starch gelatinization characteristics analysis showed that,compared with the single starch system,the peak viscosity of the combined systems increased with the increasing percentage of hydrophilic colloid significantly,but the gelatinization temperature down. The addition of KGM can restrain the retrogradation of potato starch in some certain extent,and increased the cold stability of starch paste. Dynamic rheological properties analysis exhibited that storage modulus G＇ was higher than loss modulus G＇＇ and loss tangent（tanδ=G＇＇/G＇）was lower than 1 for all measured samples, which indicated all measured samples exhibited as a kind of typical dynamic rheological weak gel chromatogram. The rheological properties of the static analysis showed that different ratio of KGM/starch blends displayed the shear thinned phenomenon, namely, pseudoplastic fluid properties. Meanwhile,the power–law equation used for the test sample system rheological curve fitting,the correlation coefficient was above 0.90. The freeze–thaw stability of KGM and potato starch was better than single starch system,which suggested KGM and potato starch composite system was suitable for frozen food processing.
出处
《粮食与油脂》
北大核心
2014年第11期16-20,共5页
Cereals & Oils
基金
福州市科技计划项目(2011–N–44)
