加酶挤压法制备玉米淀粉基脂肪模拟物的性质研究

Study on properites of fat mimetic by extruding corn starch with enzyme

采用现代分析手段对加酶挤压处理的玉米淀粉基脂肪模拟物进行粒径分布、晶体结构和分子量分布范围等微观性质及凝胶性等物理性质进行测定。结果表明:模拟物的凝胶性和表观黏度较原淀粉都有所增加,用扫描电镜观察后发现原淀粉微观结构光滑,挤压处理后,粒子呈无颗粒片状结构。粒径测定结果表明,模拟物平均粒径为7.69μm,可以有很好的模拟脂肪的口感,符合作为脂肪模拟物的标准;X射线衍射表明,玉米淀粉挤压前后晶体结构无明显变化,脂肪模拟物保留了原淀粉的晶体结构;凝胶过滤色谱分析表明,模拟物分子量分布广泛。

Modern analytical tools were used to measure and analysis the corn starch-based properties and micro structure,meanwhile the particle size distribution,crystal structure and molecular weight distribution were measured.The results indicated that compared with the original one,the apparent viscosity and gel of the substitutes increased.It revealed that the micro structure of corn native starch was smooth.The average simulated physical particle size was 7.69 μm,which could be good as fat mimetics.X-diffraction showed that the extrusion of corn starch before and after had no significant change in crystal structure,and retained the crystal structure of the native starch.Gel filtration chromatography analysis showed that the molecular weight distribution of simulated objects was wide distribution.