Preparation of Rice Starch Malate and Its Improvement on the Quality Characteristics of Noodles
徐悦 1马春敏 1付瑶 1杨杨 1边鑫 1王冰 1王艳 1刘晓飞 1张光 1张娜1
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作者信息
1. 哈尔滨商业大学食品工程学院,黑龙江哈尔滨 150028
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摘要
为探究不同取代度(Degree of Substitution,DS)对苹果酸大米淀粉酯理化特性及对面条品质的影响,制备不同取代度(DS=0～0.603)苹果酸大米淀粉酯,考察了苹果酸大米淀粉酯溶解度、溶胀度、糊化特性和流变特性,以及对面条蒸煮特性、质构特性和感官特性的改善作用.结果表明,苹果酸淀粉酯的红外光谱分析显示在光谱波数约1720 cm-1处出现一个新的吸收峰.淀粉发生酯化反应后溶解度显著升高(P＜0.05),但溶胀度有所下降.糊化和流变实验结果表明,低酯化淀粉(DS=0.141～0.442)的加入显著降低(P＜0.05)了淀粉的峰值黏度,降低了苹果酸淀粉酯的储能模量G'和损耗模量G",高酯化淀粉(DS=0.603)的添加不利于改善苹果酸淀粉酯的糊化和流变特性.利用相关性分析对苹果酸淀粉酯部分理化指标(溶解度、溶胀度和糊化特性)和面条的品质(蒸煮特性、质构特性和感官特性)进行了综合分析.苹果酸大米淀粉酯可以显著提升面条的整体品质,在本实验中,取代度为0.442时,小麦粉制备的面条品质较佳.
Abstract
In order to investigate the effects of different degrees of substitution(DS)on physicochemical properties of rice starch malate and on the quality of noodles,rice starch malate with different degrees of substitution(DS=0～0.603)was prepared.The solubility,swelling,gelatinization and rheological properties of rice starch malate were investigated,as well as its improvement effect on the cooking characteristics,texture characteristics and sensory characteristics of noodles.The results indicated that a new absorption peak appeared at a spectral wavenumber of approximately 1720 cm-1 on the infrared spectrum curve of malic acid starch esters.After esterification,the solubility of starch significantly increased(P＜0.05),while the swelling property decreased.The results of gelatinization and rheological experiments showed that the addition of low-substituted starch(DS=0.141～0.442)significantly reduced(P＜0.05)the peak viscosity,decreased the storage modulus G'and loss modulus G"of malic acid starch esters,while the addition of highly substituted starch(DS=0.603)was not conducive to improving the gelatinization and rheological properties of malic acid starch esters.Correlation analysis was used to comprehensively analyze the relationship between some physicochemical properties of malic acid starch esters(solubility,swelling,and gelatinization characteristics)and the quality of noodles(cooking characteristics,texture characteristics,and sensory characteristics).Rice starch malate could significantly enhance the overall quality of noodles.In this experiment,the best noodle quality was obtained when the degree of substitution was 0.442 for wheat flour preparation.
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