摘要
本研究旨在探究罗望子多糖(TSP)对大米淀粉(RS)凝胶理化特性的影响。通过反复冻融、流变仪和质构仪分别测定了RS和RS+TSP凝胶的冻融稳定性、流变特性和质构特性。结果表明,TSP提高了RS凝胶的冻融稳定性;RS凝胶和RS+TSP凝胶都呈现出非牛顿流体特性,并且RS+TSP凝胶黏性高于RS凝胶。冻融7次,TSP增加了RS凝胶的硬度,增加了咀嚼性,而弹性无明显变化,其中TSP-0 h或TSP-4 h对于提高RS凝胶的理化特性起到了更好的效果。综上所述,TSP改善了RS凝胶的理化特性,为其在食品工业中的应用提供了理论依据。
The aim of this study was to investigate the effect of tamarind polysaccharide(TSP)on the physicochemical properties of rice starch(RS)gels.The freeze-thaw stability,rheological properties and textural properties of RS and RS+TSP gels were determined by repeated freeze-thaw,rheometer and textural apparatus,respectively.The results showed that TSP improved the freeze-thaw stability of RS gels;both RS and RS+TSP gels showed non-Newtonian fluid properties,and RS+TSP gel has higher viscosity than RS gel.Freezing and thawing 7 times,TSP increased the hardness and chewiness of RS gels without significant changes in elasticity,TSP-0 h or TSP-4 h having better effects on improving the physicochemical properties of RS gels.In conclusion,TSP improved the physicochemical properties of RS gels and provided a theoretical basis for their application in the food industry.
作者
任小龙
郑维琦
李琳
郑丽圆
张汇
艾连中
谢凡
REN Xiaolong;ZHENG Weiqi;LI lin;ZHENG Liyuan;ZHANG Hui;AI Lianzhong;XIE Fan(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品与发酵科技》
2023年第6期1-6,21,共7页
Food and Fermentation Science & Technology
基金
国家自然科学基金杰出青年基金(32025029)。
关键词
罗望子多糖
大米淀粉
凝胶特性
理化特性
tamarind polysaccharide
rice starch
gel properties
physicochemical properties
