临界熔融协同冻融处理对木薯淀粉/魔芋胶复配物理化及结构特性的影响
Effect of Critical Melting Combined with Freeze-thawing Treatment on Physicochemical and Structural Properties of Cassava Starch/Konjac Gum Composite
吴楚云 1陈慧敏 1吴颖 1徐梦蝶 1李菁菁 1李欣雨 1张琛1
作者信息
- 1. 扬州大学食品科学与工程学院,江苏扬州 225127
- 折叠
摘要
以木薯淀粉(cassava starch,CS)和魔芋胶(konjac gum,KGM)为原材料,以"临界熔融-冻融"(critical melting and freeze-thawing,CMFT)为主要手段制备 CS/KGM复配物,研究了临界熔融协同冻融处理对CS/KGM复配物理化性质及结构特性的影响.结果表明:CMFT有效促进了可溶性淀粉组分的释放,显著增加了其与KGM相互作用的位点.所制备的复配物耐热加工特性显著提升(溶解度、膨胀度显著降低),其中熔融起始温度从 64.13℃(天然)增加至 69.73℃(0.7%KGM,P<0.05).CMFT还显著改善了复配物的糊化特性,其中崩解值从 1246.00 mPa·s(天然)显著下降至 949.12 mPa·s(0.7%KGM),而最终黏度从 2182.00(天然)显著提高至2447.00 mPa·s(0.7%KGM,P<0.05).此外,CMFT显著增加了复配物的相对结晶度(从22.19%增加到25.50%,P<0.05),表明复配物内部结构相对致密.较高浓度的KGM添加一定程度上促进了CMFT处理中CS与KGM间的协同作用.综上,该研究证明CMFT可通过部分弱化淀粉颗粒结构和释放可溶性淀粉组分增强CS/KGM协同作用,使所制备的复配物具有显著提高的耐热加工特性及糊化特性,并有望作为功能性复配材料应用到食品加工中.
Abstract
In present study,cassava starch(CS)and konjac gum(KGM)were used as the raw materials,and critical melting combined with freeze-thawing(CMFT)was employed as the main treatment for the preparation of CS/KGM composites.The study aimed to investigate the effects of CMFT on the physicochemical and structural properties of CS/KGM composites.The results demonstrated that CMFT effectively facilitated the release of soluble starches,which significantly increased the interaction sites with KGM.The prepared composite had a significantly increased thermal stability(significantly decreased water solubility and swelling power),in which the onset melting temperature of the CS/KGM composite after CMFT was increased significantly from 64.13℃(native)to 69.73℃(0.7%KGM,P<0.05).CMFT significantly improved the pasting properties of the composite,which decreased the breakdown viscosity from 1246.00(Native)to 949.12 mPa·s(0.7%KGM),and increased the final viscosity from 2182.00(Native)to 2447.00 mPa·s(0.7%KGM,P<0.05).In addition,CMFT contributed to a significant increase in the relative crystallinity of the composite from 22.19%to 25.50%(P<0.05),indicating the formation of a more compacted internal structure of the composite.The higher addition of KGM further promoted the CS/KGM synergistic effect during CMFT.Overall,the study suggested that CMFT enhanced the synergistic interaction of CS/KGM by partially weakening the granular structure and releasing soluble starches.The prepared composite by CMFT had significantly increased thermal stability and improved pasting properties,which are expected to be used as a functional material in food processing.
关键词
木薯淀粉/魔芋胶/理化特性/临界熔融/冻融Key words
cassava starch/konjac gum/functional properties/critical melting/freeze-thawing引用本文复制引用
基金项目
国家自然科学基金-青年基金(32202070)
扬州大学大学生科技创新基金(X20220887)
江苏省自然科学基金青年项目(BK20200926)
中国博士后自然科学基金面上项目(2020M671627)
江苏省博士后自然科学基金(2020Z326)
扬州大学"青蓝工程"优秀青年骨干教师人才培养计划()
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据