摘要
研究碳酸钠(Na_(2)CO_(3))和沙蒿胶(ASKG)对小麦淀粉糊化特性、热力学特性、流变学特性和微观结构的影响。结果显示:ASKG增加了Na_(2)CO_(3)存在下淀粉凝胶的峰值黏度、谷值黏度和最终黏度,降低了其衰减值。热力学分析表明,高添加量的ASKG抑制了Na_(2)CO_(3)存在下淀粉的糊化,增加了糊化焓值。Na_(2)CO_(3)降低了淀粉凝胶体系的储能模量(G′)和损耗模量(G″),而ASKG增加了Na_(2)CO_(3)存在下淀粉凝胶体系的G′和G″。此外,ASKG增加了Na_(2)CO_(3)存在下淀粉的短程有序度和相对结晶度,促进了淀粉的短期回生和重结晶。总体表明,添加ASKG能改善Na_(2)CO_(3)存在下小麦淀粉的凝胶特性,促进淀粉分子重排。
The effects of sodium carbonate(Na_(2)CO_(3))and Artemisia sphaerocephala Krasch gum(ASKG)on the pasting properties,thermodynamic properties,rheological properties and microstructure of wheat starch were investigated.The results showed that peak,valley and final viscosities of the starch gel in the presence of Na_(2)CO_(3) were increased and its decay value was decreased by ASKG.Thermodynamic analysis showed that the pasting of starch in the presence of Na_(2)CO_(3) was inhibited by the high addition of ASKG and the enthalpy of pasting was increased.The energy storage modulus(G')and loss modulus(G″)of the starch gel system were decreased by Na_(2)CO_(3),while G'and G″of the starch gel system in the presence of Na_(2)CO_(3) were increased by ASKG.In addition,the short-range ordering and relative crystallinity of starch in the presence of Na_(2)CO_(3) were increased by ASKG,and short-term regeneration and recrystallisation of starch were promoted.Overall,it was shown that the gel properties of wheat starch in the presence of Na_(2)CO_(3) could be improved by the addition of ASKG,as well as the rearrangement of starch molecules.
作者
柴欣言
严凯
金伟平
纪执立
沈汪洋
李芳
CHAI Xin-yan;YAN Kai;JIN Wei-ping;JI Zhi-li;SHEN Wang-yang;LI Fang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430048,Hubei,China)
出处
《粮食与油脂》
北大核心
2024年第11期20-26,共7页
Cereals & Oils
基金
湖北省重点研发计划项目(2023BBB068)
湖北省高等学校优秀中青年科技创新团队计划(T201911)。
关键词
小麦淀粉
碳酸钠
沙蒿胶
理化性质
微观结构
wheat starch
sodium carbonate
Artemisia sphaerocephala Krasch.gum
physicochemical property
microstructure
