摘要
以马铃薯淀粉为原料,与果胶、海藻酸钠、琼脂进行不同比例复配,考察不同食用胶对马铃薯淀粉静态流变、凝胶质构以及冻融稳定性的影响。静态流变学试验表明,马铃薯淀粉与食用胶共混体系属于非牛顿流体,具有假塑性流体特征;3种胶体均能提高共混体系的表观黏度,添加果胶和海藻酸钠显著降低共混体系的触变性,琼脂的加入则导致触变性增强。随着食用胶添加比例的增加,共混凝胶的硬度和弹性呈上升趋势,在配比为8.0∶2.0(g/g)时达到最大值;黏着性和回复性则有所降低。添加果胶和海藻酸钠可提高共混体系的冻融稳定性,且析水率随添加量的增加而减小;琼脂的加入则略微提高淀粉凝胶的析水率。
The effects of different edible gum on static rheology,gel texture and freeze-thaw stability of potato starch were investigated by mixing potato starch with pectin,alginate sodium and agar,respectively,in different proportions.Static rheology results showed that the potato starch/edible gum mixed system was a pseudoplastic non-Newtonian fluid;all three colloids improved apparent viscosity of the mixed system,and pectin and sodium alginate significantly reduced the system's thixotropy,while agar enhanced the thixotropy.With the increase of the proportion of edible gum,gel hardness and elasticity showed an upward trend,reaching the maximum when the ratio was 8.0∶2.0(g/g);gel adhesion and resilience was reduced.Pectin and sodium alginate improved freeze-thaw stability of the mixed system,and the syneresis rate decreased with the increase of the amount of pectin and sodium alginate;addition of agar slightly increased the syneresis rate of starch gel.
作者
陈金玉
张坤生
王轻
许时慧
闫怡君
CHEN Jin-yu;ZHANG Kun-sheng;WANG Qing;XU Shi-hui;YAN Yi-jun(College of Biotechnology and Food Science,Tianjin Key Laboratory of Food and Biotechnology,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第11期17-22,共6页
Food Research and Development
基金
国家自然科学基金项目(31701612、31671873)
天津市自然科学基金项目(17JCQNJC06000)
国家级大学生创新创业训练计划项目(201910069001)。
关键词
马铃薯淀粉
食用胶
流变
质构
冻融稳定性
potato starch
edible gum
rheology
texture
freeze-thaw stability
