摘要
为探讨桄榔淀粉的老化机理,采用示差扫描量热仪、X-射线衍射仪、低场核磁共振仪、质构仪、流变仪和扫描电镜对桄榔淀粉的老化特性进行研究。结果表明,老化淀粉的起始温度和终止温度均高于原桄榔淀粉,吸热焓增大;沸水处理使桄榔淀粉的晶体结构消失;水分流动性随着桄榔淀粉老化时间的延长变得缓慢;老化的桄榔淀粉凝胶硬度和弹性增大。
The retrograded characteristics of Arenga pinnata starch were studied by differential scanning calorimeter(DSC), X-ray diffractometer (XRD), low field nuclear magnetic resonance spectrometer(LF-NMR), texture analyzer(TA), rheometer and scanning electron microscope(SEM).The results showed that the initial temperature and the conclusion temperature of retrograded starch were higher than that of the native Arenga pinnata starch, and the endothermic enthalpy increased.The boiling water treatment made the crystal structure of native Arenga pinnata starch disappear;the water mobility became slow with the retrograding time of starch.The retrograded Arenga pinnata starch gel had increased hardness and elasticity.
作者
张露
符珍
林莹
尹秀华
ZHANG Lu;FU Zhen;LIN Ying;YIN Xiu-hua(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Guangxi, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第18期25-30,共6页
Food Research and Development
基金
广西自然科学基金项目(2016GXNSFBA380231)
关键词
桄榔淀粉
老化
核磁共振
流变
质构
Arenga pinnata starch
retrogradation
nuclear magnetic resonance
rheology
texture
