发酵乳中抗性淀粉的变化及对凝胶过程的影响

Changes of Resistant Starch in Fermented Milk and Its Effect on Gelation Process

研究抗性淀粉在发酵乳中的作用,选用RS2型玉米抗性淀粉(G)和微波-湿热法制备的RS3型马铃薯抗性淀粉(W),研究它们在发酵乳加工、贮藏过程中含量和形态的变化。以未添加抗性淀粉的发酵乳为对照,观察其微观结构,分析发酵乳凝胶过程的流变学特性与稳定性。结果表明:W相对于G残留量较高且维持在60%左右;2种抗性淀粉均保留着淀粉颗粒形态,有不同程度的损耗,主要集中在发酵后期与贮藏期;W更有利于发酵乳形成完整、均一的微观结构;含W的发酵乳微观弹性较强且有利于酪蛋白颗粒结合形成更加坚固的结构;含W发酵乳的微观稳定性优于含G的发酵乳。

To explore the role of resistant starch in fermented milk,RS2 type potato resistant starch(G)and microwave-wet heat method were used to prepare RS3 potato resistant starch(W),and their content and morphology during fermented milk processing and storage were observed.The change was observed.The fermented milk without added resistant starch was used as a control to observe the microstructure and analyze the rheological properties and stability of the fermented milk gel process.The results showed that the residual amount of W relative to G was higher and maintained at about 60%;both resistant starch retained the morphology of starch granules,but there were different degrees of loss,mainly concentrated in the late fermentation and storage period.W was more helpful for the fermented milk to form a complete and uniform microstructure;the fermented milk containing W had strong micro-elasticity and contributed to the combination of casein particles to form a more robust structure;the micro-stability of the fermented milk containing W was superior to that of fermented milk containing G.