α-环糊精对糯米淀粉凝胶特性的影响
Effect of α-cyclodextrin on Gel Characteristics of Glutinous Rice Dtarch
韩嵊峻 1吴宗俊 1胡尧 1郝宗围 1王宇 1李超 1谷宗艳 1肖亚庆 1刘英男 1刘抗 1郑明明 1周裔彬 1余振宇1
作者信息
- 1. 安徽农业大学食品加工研究院;安徽省农产品加工工程实验室;农业农村部江淮农产品精深加工与资源利用重点实验室;安徽农业大学茶与食品科技学院,合肥 230036
- 折叠
摘要
为探究α-环糊精对糯米淀粉凝胶特性的影响.以糯米淀粉为原料,将α-环糊精(质量分数0％～10％)与糯米淀粉共混,测定淀粉凝胶的微观结构、流变特性、糊化特性、质构特性和短程有序性.结果表明:随着α-环糊精的添加,淀粉凝胶网络结构中的孔洞分布变得均匀.此外,α-环糊精的存在降低了淀粉凝胶的G'、硬度、回生值,但显著提高了凝胶的弹性和透明度.傅里叶红外结果表明,糯米淀粉的短程有序性随着α-环糊精添加量的增加而逐渐下降,α-环糊精与糯米淀粉之间并未发生化学反应.
Abstract
To investigate the effect of α-cyclodextrin on the gel properties of glutinous rice starch.In this pa-per,α-cyclodextrin(0％-10％)was blended with glutinous rice starch as the raw material to determine the mi-crostructure,rheological properties,pasting properties,textural properties and short-range ordering of the starch gel.The results indicated that with the addition of α-cyclodextrin,the distribution of pores in the network structure of starch gel became uniform.In addition,the presence of α-cyclodextrin decreased the G',hardness,and re-growth values of starch gels,but significantly increased the elasticity and transparency of the gels.The FTIR results indicated that the short-range ordering of the glutinous rice starch gradually decreased with the increase of α-cyclo-dextrin addition,and there was no chemical reaction between α-cyclodextrin and glutinous rice starch.
关键词
糯米淀粉/α-环糊精/凝胶特性Key words
glutinous rice starch/α-cyclodextrin/gel properties引用本文复制引用
基金项目
国家自然科学基金项目(32172162)
国家自然科学基金项目(32201972)
安徽农业大学稳定与人才引进项目(rc352008)
安徽农业大学自然科学青年基金项目(K2135002)
安徽省高校科学研究项目(KJ2020A0135)
出版年
2024
NETL
NSTL
万方数据