摘要
为探究油酸和麦芽糖醇混合物抑制玉米淀粉老化的效果,通过快速黏度分析、差示扫描量热分析、质构分析、动态流变分析、低场核磁共振分析、红外光谱分析和X射线衍射分析等方法比较不同复配比例的油酸和麦芽糖醇混合物对玉米淀粉糊化特性、老化特性、流变学特性、质构及结晶结构等的影响。结果显示:添加油酸和麦芽糖醇混合物后,玉米淀粉的糊化温度升高,回生值和老化速率降低,且当油酸和麦芽糖醇质量比为0.5∶1.5时,糊化温度最高(77.80℃),回生值最低(1 218 cP),老化速率比原淀粉降低了60%;油酸和麦芽糖醇混合物的添加能增大玉米淀粉的损耗角正切值和横向弛豫时间(T_(2)),形成较弱的凝胶结构,降低玉米淀粉凝胶的硬度、短程有序度和相对结晶度;当油酸和麦芽糖醇为0.5∶1.5质量比复配时,混合物对延缓玉米淀粉老化存在协同作用。这可能与麦芽糖醇能抑制淀粉体系中水分子运动、油酸能与淀粉形成淀粉-脂质复合物从而有效抑制淀粉重结晶有关。研究结果可为改善玉米淀粉加工特性、提高淀粉基食品品质提供一定的理论依据。
In order to explore the retardant effect of adding oleic acid and maltitol mixtures on the retrogradation properties of corn starch, rapid viscosity analysis(RVA), differential scanning calorimetric analysis(DSC), texture analysis, dynamic rheological analysis, low-field nuclear magnetic resonance(LF-NMR), Fourier transform infrared spectroscopy(FTIR) and X-ray diffraction(XRD) were used to evaluate the gelatinization, retrogradation, rheological, texture and crystallization structure properties of corn starch gels with different proportions of oleic acid and maltitol mixtures. The results suggested that adding oleic acid and maltitol mixtures could increase the gelatinization temperature, and decrease the setback value and retrogradation rate of corn starch. Upon addition of a 0.5:1.5 mixture of oleic acid and maltitol, the gelatinization temperature was the highest(77.80 ℃), while the setback value was the lowest(1 218 cP). The retrogradation rate of corn starch gels decreased by 60% lower than that of native starch gel. Adding oleic acid and maltitol increased the tangent of loss angle and transverse relaxation time(T_(2)) of corn starch gels, which resulted in the formation of a weak gel structure as well as a reduction in the firmness, short-range order and relative crystallinity of corn starch gels. The 0.5:1.5 mixture had a synergistic effect on retarding the retrogradation of corn starch. These results may be related to the fact that maltitol could inhibit water molecule movement in starch system and that oleic acid could form a complex with starch to prevent the recrystallization of starch. The present study provides a theoretical basis for improving the processing properties of corn starch and the quality of starch-based foods.
作者
房子蔚
王雨生
于真
陈海华
FANG Ziwei;WANG Yusheng;YU Zhen;CHEN Haihua(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Barthurst Future Agri-Tech Institute of Qingdao Agricultural University,Qingdao 266109,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第20期109-116,共8页
Food Science
基金
山东省自然科学基金项目(ZR2016CM17)
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825)
青岛农业大学研究生创新立项(QNYCX20029)。
关键词
玉米淀粉
麦芽糖醇
油酸
老化
特性
结构
corn starch
maltitol
oleic acid
retrogradation
properties
structure
