籼米为基质的脂肪替代品的凝胶性质

Gel Properties of Long-Grain Rice Based Fat Substitute

利用AR10 0 0流变仪和TA .XTZI质构仪研究了籼米为基质脂肪替代品的凝胶性质。随着脂肪替代品的DE值的下降 ,胶凝温度上升 ,这表明DE值越低 ,可在较高的温度下形成凝胶 ;不同DE值脂肪替代品的凝胶强度随DE值降低而增加 ,相同DE值产品的凝胶强度随样品制备时酶水解温度升高而增强 ;并用凝胶过滤色谱测定了不同DE值脂肪替代品的分子量分布 ,从而在分子水平上探讨胶凝机理。

Gel properties of a long-grain rice based fat substitute were investigated using AR 1000 rheometer and TA.XTZI texturer.Temperature of the gel formation became higher when DE value of the fat substitutes decreased,which meant the fat substitute with lower DE value could form gel at higher temperature.Gel strength of the product with lower DE value was stronger than that of high DE product.Gel strength of the product with the same DE value became stronger when the product was prepared in higher hydrolytic temperature.The molecular weight distributions of components of the fat substitutes with different DE value were measured by GPC,as exploring the mechanism of the gel formation at molecular level.