摘要
通过凝胶过滤色谱研究了不同DE值麦芽糊精分子量分布情况和分支化度,并在此基础上通过流变仪和质构仪测定凝胶温度和凝胶强度,研究了麦芽糊精的组成对其凝胶性质的影响。结果表明;随着DE值的增大,样品中高分子量聚合物的含量降低,使得样品的凝胶温度和凝胶强度呈现下降的趋势。同时也表明DE值在5左右的麦芽糊精由于其在常温下具有较好的凝胶性质,可以作为脂肪替代品应用于低脂食品中。
Studies were made on the composition and gelatination properties of low-DE(dextrose equivalent) maltodextrin by using Gel Permeation Chromatography(GPC),and the gelling temperature and strength were determined through a rheometer and a texture-meter.The results showed that as DE increased,the content of the high molecular weight polysaccharide decreased,which made the gelling temperature and gel strength decreased.The results also indicated that the maltodextrin at DE value of 5 could be used as fat substitute for its gelatination properties at the home temperature.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第7期24-26,共3页
Cereal & Feed Industry
关键词
低DE值麦芽糊精
凝胶过滤色谱
凝胶温度
凝胶强度
low-DE maltodextrin
Gel Permeation Chromatography
gelling temperature
gel strength
