低聚半乳糖-豌豆淀粉复配体系理化及加工特性研究

Study on Physicochemical and Processing Characteristics of Compound System of Galactooligosaccharides-Pea Starch

文章以不同浓度的低聚半乳糖与豌豆淀粉进行复配,制备低聚半乳糖-豌豆淀粉复配体系,研究复配体系的糊化及热力学等理化特性,并分析低聚半乳糖与豌豆淀粉间的相互作用。结果表明,低聚半乳糖-豌豆淀粉复配体系的黏度、崩解值、回生值显著增加。热力学特性结果表明,与纯豌豆淀粉相比,复配体系的起始温度、峰值温度、终止温度显著增加,热焓值降低,表明添加低聚半乳糖使得体系具有较好的稳定性,且随着多糖浓度的增加,效果更加显著。通过复配体系的傅里叶红外光谱分析实验发现,添加了不同浓度低聚半乳糖的复配体系并没有形成新的共价键。X-射线衍射实验分析结果显示低聚半乳糖的添加使得复配体系在17°处的衍射峰强度更大。该研究旨在为推动豌豆淀粉基食品的广泛应用与发展提供参考。

In this paper,different concentrations of galactoologosaccharides and pea starch are mixed to prepare the compound system of galactoologosaccharides-pea starch,the physicochemical characteristics such as gelatinization and thermodynamics of the compound system are studied,and the interaction between galactoologosaccharides and pea starch is analyzed.The results show that the viscosity,disintegration value and retrogradation value of the galactoologosaccharides-pea starch compound system significantly increase.The results of thermodynamic characteristics show that compared with pure pea starch,the initial temperature,peak temperature and termination temperature of the compound system increase significantly,while the enthalpy value decreases,indicating that the addition of galactoologosaccharides makes the system have better stability,and the effect is more significant with the increase of polysaccharide concentration.Through Fourier transform infrared spectroscopy(FT-IR)analysis experiment of the compound system,it is found that no new covalent bond is formed in the compound system with different concentrations of galactooligosaccharides.The analysis results of X-ray diffraction experiment show that the addition of galactoologosaccharides makes the diffraction peak intensity of the compound system at 17°greater.The aim of this study is to provide references for promoting the wide application and development of pea starch-based foods.