坛紫菜多糖对3种晶型淀粉流变特性的影响

Effects of Porphyra haitanensis polysaccharides on rheological properties of 3 kinds of crystalline starches

目的 研究坛紫菜多糖(Porphyra haitanensis polysaccharides, PHP)对玉米淀粉(corn starch, CS)、马铃薯淀粉(potato starch, PS)和莲子淀粉(lotus seed starch, LS)流变特性的影响。方法 通过流变仪测定不同浓度PHP对CS、PS和LS流变特性的影响。结果 PHP的加入提高了CS、PS和LS的剪切应力,使得CS和LS的恢复力增强但PS减弱,同时能显著降低CS滞后面积而显著增大LS的滞后面积,但只有添加0.8%和1.2%PHP才能显著降低PS的滞后面积;振幅扫描结果表明PHP的加入提高了CS和LS的储能模量(storage modulus, G’)和损失模量(loss modulus, G”),而只有0.4%和0.8%PHP的加入降低了PS的G’和G”;频率扫描结果表明PHP使PS和LS的G’和G”明显增大,而0.8%和1.2%PHP使CS的G’和G”降低;温度扫描结果表明PHP的加入使得CS和PS的G’增大,而使LS的G’降低。结论 PHP的加入提高了CS、PS和LS的抗剪切稀化作用,增强了CS和LS的结构恢复,添加0.8%和1.2%PHP促进了PS结构恢复;PHP的加入提高了CS和LS结构稳定性,而只有1.2%PHP促进了PS结构稳定性;PHP的加入增强了PS和LS的凝胶强度,而0.4%PHP增强了CS的凝胶强度。PHP的加入在温度变化时增强了CS和PS凝胶强度且降低了LS的凝胶强度。本研究为PHP与CS、PS和LS混合体系的流变特性研究以及坛紫菜淀粉基新产品的开发提供一定的理论依据。

Objective To investigate the effects of Porphyra haitanensis polysaccharides(PHP) on the rheological properties of corn starch(CS), potato starch(PS) and lotus seed starch(LS). Methods The effects of different concentrations of PHP on the rheological properties of CS, PS and LS were measured by rheometer. Results The shear stress of CS, PS and LS were increased, and the restoring force of CS and LS were enhanced but PS was weakened with the addition of PHP. At the same time, the lag area of CS was reduced and that of LS was increased, but the lag area of PS was reduced only when 0.8% and 1.2% PHP were added. The amplitude scanning results showed that the storage modulus(G’) and loss modulus(G”) of CS and LS were increased with the addition of PHP, while the G’ and G” of PS were reduced only when 0.4% and 0.8% PHP was added. And the frequency scanning results demonstrated that the G’ and G” of PS and LS were increased, while the G’ and G” of CS were decreased only when 0.8% or 1.2% PHP was added. Finally, the temperature scanning results illustrated that the G’ of CS and PS were increased, while the G’ of LS was decreased with PHP was added. Conclusion The addition of PHP improves the shear thinning resistance of CS, PS and LS enhances the structural recovery of CS and LS, and the addition of 0.8% and 1.2% PHP promotes the structural recovery of PS. The addition of PHP improves the structural stability of CS and LS, while only 1.2% PHP promotes the structural stability of PS. The addition of PHP enhance the gel strength of PS and LS, while 0.4% PHP enhances the gel strength of CS. The addition of PHP enhances the gel strength of CS and PS and decreases the gel strength of LS when the temperature changes. This study provides a theoretical basis for the study of rheological properties of the mixed system of PHP with CS, PS and LS, and the development of new products based on laver and starch.