结冷胶对马铃薯淀粉回生特性的影响

Effect of gellan gum on retrogradation properties of potato starch

向马铃薯淀粉中添加不同含量的结冷胶(0.4%、1.0%、2.0%、3.0%,以淀粉干基计),采用差示扫描量热仪、X-射线衍射、全质构和凝沉体积测定方法,研究结冷胶对马铃薯淀粉的热特性、结晶度、凝沉性和质构特性的影响。结果表明:结冷胶在0.4%~3.0%添加量下,显著提高了马铃薯淀粉回生焓值(p<0.05);结冷胶在0.4%~3.0%添加量下,冷藏7 d的样品相对结晶度由10.78%增加到13.91%。此外,结冷胶加速了马铃薯淀粉的凝沉,但在钙离子体系下提高了凝胶的稳定性。结冷胶改变了马铃薯淀粉的回生性质,为其成膜提供了理论依据。

This study was aimed to explore effect of gellan gum on retrogradation of potato starch with different mixing ratios（ 0.4%,1.0%,2.0%,3.0%,respectively in starch dry basis）. The properties including thermal analysis,recrystallinity,retrogradation and texture properties were investigated by differential scanning calorimetry（ DSC）,X-ray diffraction（ XRD）,and texture profile analysis（ TPA）. DSC curves showed that gellan gum significantly improved the retrogradation enthalpy of potato starch with the addition of gellan gum from 0.4% to 3.0%.XRD results showed that recrystallinity of sample（ stored for7 d） increased from 10.78% to 13.91% with the addition of gellan gum from 0.4% to 3.0%.In addition,gellan gum accelerated the retrogradation of the potato starch,but improved texture of gel with calcium ions. The retrogradation properties of potato starch were changed by gellan gum,which provided the theoretical basis for starch based film.