摘要
研究L-半胱氨酸与具有絮凝活性的发酵酸浆协同分离玉米淀粉(starch isolated by L-cysteine and fermented acid liquid,LFS)的结构以及直链淀粉含量、凝沉性、透明度、质构特性等理化性质。同时测定了SO2和发酵酸浆分离玉米淀粉(starch isolated by SO2 and fermented acid liquid,SFS)和商业玉米淀粉(commercial starch,CS)的结构和理化性质,比较不同分离方法对理化性质的影响。结果表明:LFS产生了许多分子间的羟基,SFS中的部分C—O伸缩振动的结构遭到破坏;LFS的直链淀粉含量低于SFS和CS;LFS的沉降体积小于CS;LFS的冻融稳定性好、透明度最高,有较好的弹性与内聚性。
The structure and physico-chemical properties including amylose content, retrogradation, transparency and texture properties of corn starch separated by a combination of L-cysteine and fermented acid liquid(LFS) with flocculating activity were studied. Also, we compared the effects of different separation methods on starch properties by determining the structure and physico-chemical properties of corn starch separated by SO2 and fermented acid liquid(SFS) and commercial corn starch(CS). The results showed that LFS could form many intermolecular hydroxyls and the C—O stretching vibration of SFS was partially destroyed. Amylose content of LFS was lower than that of SFS and CS. The sedimentation volume of CS was higher than that of LFS. The freeze-thaw stability and transparency of LFS was greatest. LFS had a good gumminess and cohesiveness. These results provide a theoretical basis for the application of LFS.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第7期1-5,共5页
Food Science
基金
国家自然科学基金面上项目(31171782)
关键词
L-半胱氨酸
酸浆
玉米淀粉
结构
理化性质
L-cysteine
fermented acid liquid
corn starch
structure
physico-chemical properties
