壳聚糖对米粉条质构特性的影响

Effect of Chitosan on the Texture Properties of Rice Flour Noodles

实验以米粉条为研究对象,通过改变壳聚糖的添加量,研究壳聚糖对米粉条质构特性的影响。结果表明,在壳聚糖浓度为5 g/L时,米粉条的硬度、黏性、弹性及咀嚼性显著减小。傅里叶变换红外光谱谱图中没有出现新的吸收峰,说明米粉条中添加壳聚糖没有生成新的官能团,籼米粉末与壳聚糖之间发生的是物理反应,米粉条保持原有的性质。X-射线衍射分析表明,将籼米粉末制作成米粉条,结晶形式从A型转变为B型,在壳聚糖浓度为5 g/L时结晶度最小,因此具有抑制米粉条老化的作用。扫描电镜分析表明,添加壳聚糖的米粉条微观结构呈块状结构,结构更加均匀紧实。

In this experiment,taking rice flour noodles as the research objects,the effect of chitosan on the texture properties of rice flour noodles is studied by changing the additive amount of chitosan.The results show that when the concentration of chitosan is 5 g/L,the hardness,viscosity,elasticity and chewiness of rice flour noodles are decreased significantly.There's no new absorption peak in the Fourier transform infrared spectrogram,indicating that there's no new functional group generated when chitosan is added into the rice flour noodles.The physical reaction is happened between the indica rice powder and chitosan,and the rice flour noodles maintain their original properties.X-ray diffraction analysis shows that make indica rice powder into rice flour noodles,the crystallization form of rice flour noodles is changed from type A to type B,the crystallinity degree of rice flour noodles is the minimum when the concentration of chitosan is 5 g/L,so it can inhibit the aging of rice flour noodles.The SEM analysis shows that the microstructure of rice flour noodles added with chitosan is blocky,and the structure is more uniform and compact.