不同改良剂对豌豆淀粉凝胶化及凝胶特性的影响

Effects of Different Modifiers on Gelation and Gel Properties of Pea Starch

研究黄原胶、复合磷酸盐、魔芋粉及复合稳定剂对豌豆淀粉糊化、热及凝胶特性的影响。结果表明,黄原胶和魔芋粉显著增加了豌豆淀粉的峰值黏度、最终黏度等黏度参数,复合磷酸盐和复合稳定剂对豌豆淀粉这些特性表现出相反的作用。黄原胶和魔芋粉对凝胶化温度没有显著影响,但降低了豌豆淀粉凝胶化焓值,复合磷酸盐和复合稳定剂升高了豌豆淀粉凝胶化温度及凝胶化焓值。四种改良剂均降低了豌豆淀粉凝胶的强度和可塑性。黄原胶和魔芋粉对豌豆淀粉凝胶中水分流动性没有影响,而复合磷酸盐和复合稳定剂显著增加了豌豆淀粉凝胶中结合水和半结合水的比例。不同改良剂对豌豆淀粉凝胶的微观结构均有显著影响,其中魔芋粉的影响相对较小。

The present study investigated the effects of xanthan gum, compound phosphate, konjac flour and compound stabilizer on gelatinization, thermal and gel properties of pea starch. The results showed that xanthan gum and konjac flour significantly increased the peak viscosity, final viscosity and other viscosity parameters of pea starch, while compound phosphate and compound stabilizer presented the opposite effects. Xanthan gum and konjac flour had no significant effect on the gelation temperature, but decreased the gelation enthalpy of pea starch. Compound phosphate and compound stabilizer increased the gelation temperature and gelation enthalpy of pea starch. The strength and plasticity of pea starch gel were reduced by the four modifiers. Xanthan gum and konjac flour had no effect on the water mobility in pea starch gel, while compound phosphate and compound stabilizer significantly increased the ratio of bound water and semi-bound water in pea starch gel. These modifiers all had significant effects on the microstructure of pea starch gel, among which the effect of konjac flour was the weakest.