食品胶体添加对黑米全粉凝胶特性的影响

Effect of Food Colloid Addition on Gel Properties of Black Rice Powder

试验选用黑米全粉与5种食品胶体添加剂进行混合制胶后放置2~6天,采用质构仪、扫描电子显微镜测定淀粉凝胶的质构特性、微观结构,分析不同添加剂对黑米全粉凝胶质构的变化及对凝胶抗老化作用的影响。在试验范围内,5种添加物都能使黑米全粉复配体系的硬度不同程度降低,使凝胶体系内部的柔软度更好;大豆分离蛋白的添加对硬度平均下降率不明显;放置6天时5种物质的添加都能延缓淀粉的短期回生,起到抗老化的作用;明胶(0.5%添加量)抗老化最明显。相较于空白组,加入鸡蛋蛋白粉和卡拉胶后,凝胶结构出现结构松散破碎化。综合分析5种食品胶体的抗老化性能,以期为黑米为主要原料的食品开发和品质控制研究提供借鉴。

The black rice powder was mixed with β-glucan,carrageenan,gelatin,egg white protein powder and soybean proteinisolatebefore gelatinizing,and then placed for 2~6 days to compare and explore the changes of the characteristics and anti-retrogradation of gel by texture analyzer and scanning electron microscopy.The experiments showed thatfive kinds of addition could reduce the hardness of the black rice flour composite system to varying degrees,making the gel system more flexiblewithin the test range;the average decline rate of the added hardness of soy protein isolate was not obvious;the addition of five substances can delay the short-term retrogradation of starch and plays an anti-retrogradation role when placed for six days;the most obvious anti-retrogradation order among the five substancesis:gelatin(0.5% addition)>egg white powder(0.1% and 0.3% addition)>carrageenan(0.5% addition)>egg white powder(0.5% addition).Compared to the blank group,the gel structure was loosed and broken after adding egg white powder and carrageenan in terms of microstructure.The anti-retrogradation properties of various food colloids were comprehensively analyzed in order to provide reference for the development of food and quality control of black rice as the main raw material through the experiment.