黄原胶对马铃薯淀粉回生影响

The effect of xanthan gum on the retrogradation of potato starch

为改善马铃薯淀粉回生引起的食物品质下降,改良马铃薯制品口感,以马铃薯淀粉为研究对象,以黄原胶为改良剂添加到马铃薯淀粉中,糊化后分析其短期回生和长期回生情况,对黄原胶/马铃薯淀粉体系进行质构分析、水分运动分析、电镜扫描分析、x-衍射分析及短期流变学分析。结果表明:添加黄原胶后,硬度降低、黏附力和内聚性增高;自由水含量降低、结合水含量增高;淀粉连接更紧密;相对结晶度降低;贮能模量G′上升缓慢。证实黄原胶不仅可以抑制马铃薯淀粉短期回生,同时也能抑制马铃薯淀粉长期回生。

In order to improve the decline of food quality caused by potato starch retrogradation, modified potato products taste, potato starch was used as the research object in this experiment and xanthan gum as a modifier added to potato starch, analysis of the short-term and long-term retrogradation conditions after gelatinization. Qualitative analysis, water motion analysis, electron microscopy analysis, x-diffraction analysis and short-term rheological analysis were carried out on the system of xanthan gum/potato starch. The results showed that after adding xanthan gum, the hardness decreased, the adhesion and cohesiveness increased; the free water content decreased, the bound water content increased; the starch connection became closer; relative crystallinity was reduced and the storage modulus G ‘increased slowly. Xanthan gum confirmed not only to inhibit short-term retrogradation of potato starch, but also inhibit longterm retrogradation of potato starch.