改良剂延缓糯米淀粉制品老化特性的研究

Study on delaying the aging properties of glutinous rice starch products by additives

为了探讨复配改良剂对糯米淀粉老化特性的影响,以低温储存后凝胶硬度的变化为评价指标,通过单因素实验,研究改良剂对糯米淀粉老化的抑制效果;采用响应面法确定复配改良剂的最佳添加量。结果表明,复配改良剂的最佳添加量为:黄原胶0.53%、单甘脂0.43%、β-淀粉酶0.18%。延缓糯米淀粉老化效果的改良剂顺序为β-淀粉酶>黄原胶>单甘脂。对糯米淀粉凝胶进行TPA、FT-IR和DSC分析,结果表明,添加复配改良剂的凝胶硬度、红外吸光度比值、热焓△H均显著低于空白样品。说明复配改良剂能有效控制水分迁移,抑制直链淀粉双螺旋结构形成和分子交联聚合,缩短直链淀粉及支链淀粉直线分支长度,降低支链淀粉晶种源浓度,阻碍其重结晶,有效延缓糯米淀粉凝胶的老化。

The inhibitory effect of compound modifiers on aging property of glutinous rice starch was re- searched by single factor experiment with the hardness of glutinous rice starch gel after being stored at low temperature as evaluation index. The amount of compound modifiers was optimized by response surface methodology. The results showed that the optimal formula of compound modifiers was as follows ： xanthan gum 0.53 %, monoglyceride 0.43%, β - amylase 0.18 %. The order of the effect of modifiers to delay the aging properties of glutinous rice starch products was as follows ： β - amylase 〉 xanthan gum 〉 mono- glyceride. TPA, DSC, FT - IR were carried out for the study of anti - aging of glutinous starch gel. The results revealed that the hardness index, infrared absorbance ratio and enthalpy of compound modifiers were notablely lower than the control group, which indicated that the compound modifiers could control moisture migration, and inhibit the formation of the double helix structure of amylase and molecular cross -linking polymerization, shorten the length of amylose and the length of the straight branches of amyl- opectin, reduce the crystal seed concentration of amylopectin to hinder amylopectin recrystallization. The compound modifiers could inhibit the aging of glutinous rice starch.