摘要
以野葛淀粉和木薯淀粉为原料,将木薯淀粉分别以10％、30％、50％和70％的质量分数掺入野葛淀粉.研究了原粉基本成分、原粉和混粉的结构、凝胶特性、抗氧化活性、热特性、冻融稳定性、消化特性、冲调特性.结果表明:随着木薯淀粉比例的增多,可以根据扫描电镜中的颗粒形状明显区别原粉及混粉,混粉平均粒径(10.68～13.05 μm)均比野葛淀粉(9.47 μm)高.野葛淀粉与木薯淀粉分别为C型及A型晶体结构,混粉后并未改变其结构及红外光谱图.混粉的糊化起始温度随添加量增加而显著升高(P＜0.05),更难糊化.混粉抗氧化能力降低、多次冻融后趋于稳定、冲调黏度增大;混粉后硬度增大,最高达到2 410.46 g,质地硬化,凝胶性能变差;混粉的抗性淀粉(质量分数0.37％～1.59％)相对野葛淀粉较低(5.65％).木薯淀粉的掺入对混粉影响较大,有利于从淀粉的结构和理化特性等方面为鉴别野葛淀粉中是否掺有木薯淀粉提供参考.
Abstract
In this paper,Pueraria starch and cassava starch were used as raw materials and cassava starch was blended into Pueraria starch at 10％,30％,50％and 70％,respectively.The basic composition of the raw powder,the structure of the raw and blended powders,gel properties,antioxidant activity,thermal properties,freeze-thaw stability,digestive properties and brewing properties were studied.The results indicated that with the increase in the proportion of cassava starch,it was possible to distinguish clearly between the original powder and the blended powder according to the particle shape in the SEM,and the average particle size of the blended powder(10.68～13.05 μm)was higher than that of the Pueraria starch(9.47 μm).The structure and IR spectra of Pueraria starch and Cassava starch were not altered by mixing.The paste onset temperature of the blended powder increased significantly(P＜0.05)with increasing addition and was more difficult to paste.The blended powder had a lower resistance to oxida-tion,stabilized after repeated freeze-thawing and increased viscosity of the blend;the hardness of the blend in-creased up to 2 410.46 g,with a hardened texture and poor gelation properties;the resistant starch of the blend(0.37％to 1.59％)was lower(5.65％)compared to that of the Pueraria starch.In conclusion,the incorporation of cassava starch had a greater influence on the blended flour,beneficial in providing a theoretical basis for identif-ying whether the wild Pueraria starch was incorporated with cassava starch in terms of the structure and physicochemi-cal properties of the starch.
NETL
NSTL
万方数据