摘要
探究不同添加量的普鲁兰多糖(0%、2%、4%、6%、8%)对籼米粉糊化特性、流变特性、凝胶质构以及微观结构的影响。结果表明,普鲁兰多糖的添加使米粉的糊化特性、流变特性、凝胶质构和微观结构发生显著变化。随着普鲁兰多糖添加量的增加,混合粉的峰值黏度、最低黏度、崩解值、回生值、弹性模量、黏性模量均逐渐降低,糊化温度略有升高,表明普鲁兰多糖抑制了大米淀粉的糊化;X-射线衍射的分析表明普鲁兰多糖的添加降低了淀粉的重结晶度,抑制了淀粉老化;普鲁兰多糖添加后的凝胶呈现出多孔状结构,表明淀粉连续性的凝胶结构被破坏,从而导致凝胶的硬度、弹性、黏聚性、胶着度、咀嚼性逐渐降低。
The effects of pullulan(0%,2%,4%,6%,8%)on pasting,rheological properties,gel texture and microstructure of indica rice flour were studied.The results indicated that the pasting properties,rheological properties,gel texture and microstructure of rice flour significantly changed with the addition of pullulan.With the increase of pullulan content,the peak viscosity,through viscosity,breakdown value,setback value,storage modulus and loss modulus of the blended flour decreased,but the pasting temperature increased,indicating that pullulan inhibited gelatinization of rice starch.X-ray diffraction analysis revealed the decrease of recrystallization of the starch,meaning inhibition of starch retrogradation.The gel indicated a porous structure with pullulan addition,indicating continuous gel network structure was destroyed.Thus,a decrease in hardness,springiness,cohesiveness,gumminess and chewiness of the gel was observed.
作者
周剑敏
卞旭
孙佳
孙旭阳
高成成
吴迪
陈凤莲
汤晓智
Zhou Jianmin;Bian Xu;Sun Jia;Sun Xuyang;Gao Chengcheng;Wu Di;Chen Fenglian;Tang Xiaozhi(College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023;College of Food Engineering,Harbin University of Commerce,Harbin 150076)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第5期1-5,共5页
Journal of the Chinese Cereals and Oils Association
基金
江苏省高校自然科学基金(18KJB55004)
哈尔滨科技局应用技术与开发项目(2017RAQXJ030)
江苏高校优势学科建设工程资助项目(苏政办发〔2018〕87号)。
关键词
普鲁兰多糖
籼米粉
凝胶特性
老化特性
pullulan
rice flour
gel properties
retrogradation properties
