木糖对糯米淀粉糊化性质的影响

The effect of xylose on the gelatinization properties of waxy rice starch

以糯米淀粉为原料,探究不同添加量木糖对糯米淀粉糊化性质的影响。结果表明:木糖的添加使糯米淀粉的谷值黏度、最终黏度、回生值大幅降低,崩解值和成糊温度升高;随着木糖添加量的增加,糯米淀粉的硬度逐渐升高,胶黏性逐渐降低;木糖使糯米淀粉的糊化温度和糊化焓值升高,当木糖添加量为10%时(以糯米淀粉质量计),糯米淀粉的起始糊化温度从61.44℃增至66.06℃,峰值糊化温度从68.25℃增至74.32℃,糊化焓值从11.31 J/g上升至14.77 J/g;木糖使糯米淀粉的透光率升高,当木糖添加量为10%时,淀粉的透光率提升了3倍。

Using waxy rice starch as raw material,the effects of different amounts of xylose on the gelati-nization properties of waxy rice starch were studied.The results showed that the addition of xylose signifi-cantly reduced the valley viscosity,final viscosity and retrogradation value of waxy rice starch,and in-creased the disintegration value and gelatinization temperature.With the increase of xylose content,the hardness of waxy rice starch gradually increased and the stickiness gradually decreased.Xylose increased the gelatinization temperature and enthalpy of waxy rice starch.When the amount of xylose was 10%(based on the mass of waxy rice starch),the initial gelatinization temperature of glutinous rice starch increased from 61.44℃ to 66.06℃,the peak gelatinization temperature increased from 68.25℃ to 74.32℃,and the gelatinization enthalpy increased from 11.31 J/g to 14.77 J/g.Xylose increased the light transmittance of waxy rice starch paste.When the amount of xylose was 10%,the light transmittance of starch increased by 3 times.