摘要
将预糊化淀粉以不同的比例(0%～8%)分别添至糯米粉中,通过测定预糊化淀粉-糯米粉复合体系的糊化、流变特性并分析其微观结构,旨在改善糯米粉的加工及品质特性。结果表明:预糊化淀粉的添加能够显著提高糯米粉复合体系的峰值黏度、回生值、稠度系数(K)、触变回复率及弹性模量(G’),降低其损耗角正切值(tanδ),且随着添加量的增加,其凝胶结构特性变化更明显,从而证实了预糊化淀粉的添加有利于糯米粉形成稳定高的强凝胶结构。此外,预糊化淀粉的添加能够增强预糊化淀粉-糯米粉复合体系颗粒表面结构的致密性,提高其相对结晶度,从而有利于糯米粉糊形成三维网状凝胶结构,显著改善其凝胶性能。
The pre-gelatinized starch was added to glutinous rice flour in different proportions(0%~8%).Our aim was to investigate the effect of PG on the processing properties and quality of glutinous rice flour after the pasting properties,rheological properties and microstructures of glutinous rice flour were determined in the presence of pre-gelatinized starch(PG)with different addition level.The results showed that pre-gelatinized starch could significantly improve the peak viscosity,setback value,consistency coefficient,thixotropic recovery rate,and storage modulus of glutinous rice flour.And with the increase of addition amount,changes on gel structure were more obvious,indicating that the addition of pre-gelatinized starch facilitated the formation of stable gel structure in pre-gelatinized starch and glutinous rice flour.Also,the microstructures showed that the addition of pre-gelatinized starch was able to enhance the density of the particle surface structure of the composite system of pre-gelatinized starch and glutinous rice flour,which was conducive to form three-dimensional network gel structure of glutinous rice flour paste and improve its gel performance.
作者
王宏伟
王新天
肖乃勇
张艳艳
张宁
张华
Wang Hongwei;Wang Xintian;Xiao Naiyong;Zhang Yanyan;Zhang Ning;Zhang Hua(Food and Bioengineering Department,Zhengzhou Institute of Light Industry,Zhengzhou 450002;Collaborative Innovation Center for Food Production and Safety,Zhengzhou 45000;Key Laboratory for Quality and Safety Control of Cold Chain Food,Zhengzhou 450002)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2019年第4期57-62,共6页
Journal of the Chinese Cereals and Oils Association
基金
2016年河南省重大专项(151100110100)
关键词
预糊化淀粉
糯米粉
糊化性能
流变特性
微观结构
pre-gelatinized starch
glutinous rice flour
pasting properties
rheological characteristics
microstructures
