多糖类食品添加剂抑制鲜湿面老化机理研究

Mechanism Research on Inhibition of Fresh-noodle Retrogradation by Polysaccharides Food Additives

探讨3种不同亲水多糖的添加量和储藏时间对鲜湿面淀粉热力学行为产生的影响。利用差示量热扫描(differential scanning calorimeter,DSC)、Avrami方程和Hyperchem 8.0软件对分别添加瓜尔胶、卡拉胶、魔芋胶3种亲水多糖的鲜湿面老化动力学方程与分子结构模型进行分析。结果表明:多糖/鲜湿面体系的糊化温度范围(T_(01)~T_(c1))为55.30~72.82℃,多糖/鲜湿面体系的糊化焓(ΔH_0)高于空白组;多糖/鲜湿面体系的融化支链淀粉重结晶所需的老化焓(ΔH)低于空白组;多糖/鲜湿面体系的成核方式(n_1)变化范围为:n_1=0.742~0.816,均大于空白组(n=0.732)且不断趋近于自发成核;多糖/鲜湿面体系的重结晶的变化速率常数(k_1)变化范围为0.251~0.309,且均小于空白组(k=0.388)。Hyperchem 8.0软件模拟图像显示:淀粉分子上的羟基和多糖分子上的羟基竞争性聚集大量水分子而延缓水分子在淀粉分子周围重新分布。添加0.4%的瓜尔胶抑制老化效果最好,储藏21d时最大老化度仅为45.21%(CK组为68.25%),老化动力学方程为Y=0.816x-1.382(R^2=0.947)。

This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch.By using differential scanning calorimetry（DSC）,Avrami equation and Hyperchem 8.0software,we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum,Carrageenan and Konjac Glucomannan.Meanwhile,build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch.Results showed that the temperature range（T（01） ~T（c1））of the pasting of the polysaccharide and freshnoodle system is from 55.30 ℃to 72.82 ℃;the dextrinize enthalpy of the polysaccharide and fresh-noodle system（ΔH0）are greater than blank group;the retrogradation enthalpy value（ΔH）which Melting and recrystallization amylopectin of the polysaccharide and fresh-noodle system needs are smaller than that of blank group;The range of ucleation mode（n1）of the polysaccharide and fresh-noodle system is：n1=0.742~0.816.They are greater than blank group（n=0.732）,and constantly tend to be spontaneous nucleation;The changed range of growth（k1）of the recrystallization of the polysaccharide and fresh-noodle system is k1=0.251~0.309 and are smaller than that of blank group（k=0.388）;After using Hyperchem 8.0software can found the hydroxyl of the starch molecule and the hydroxyl of the polysaccharide molecules competitive gather a large number of water molecules and then delay the water molecules around the starch molecules to distribution.Adding 0.4%Guargum（relatively to the quality of the flour）inhibition of retrogradation is the best,The storage of 21 dthe maximum degree of retrogradation：45.21%（CK：68.25%）,The equation of aging kinetic is Y=0.816x-1.382（R^2=0.947）.