粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
11期
16-20
,共5页
魔芋葡甘聚糖%马铃薯淀粉%冷稳定性%流变特性
魔芋葡甘聚糖%馬鈴藷澱粉%冷穩定性%流變特性
마우포감취당%마령서정분%랭은정성%류변특성
KGM%potato starch%cold stability%rheological properties
该文选用KGM为亲水胶体，考察对马铃薯淀粉糊化、流变特性及冻融稳定性的影响，通过对主要参数的统计学分析，探讨其变化规律。淀粉的糊化特性分析结果发现，与单独淀粉体系相比，加入KGM后，复配体系的峰值黏度随着亲水胶体比例的增大而显著增加，而糊化温度降低。KGM的加入能在一定程度上抑制马铃薯淀粉的回生，提高淀粉糊的冷稳定性。动态流变特性分析发现所有样品的贮能模量G'＞损耗模量G''，损耗角正切值（tanδ=G"/G'）均＜1，表现为一种典型的弱凝胶动态流变学谱图。静态流变特性分析结果表明，不同配比的KGM与淀粉复配体系均表现出剪切变稀的现象，即为假塑性流体的性质。同时，Power–law方程适用于本试验样品体系流变曲线的拟合，相关系数均在0.90以上。对复合体系的冻融稳定性考察还发现KGM与马铃薯淀粉复配体系冻融稳定性好适合于加工冷冻食品。
該文選用KGM為親水膠體，攷察對馬鈴藷澱粉糊化、流變特性及凍融穩定性的影響，通過對主要參數的統計學分析，探討其變化規律。澱粉的糊化特性分析結果髮現，與單獨澱粉體繫相比，加入KGM後，複配體繫的峰值黏度隨著親水膠體比例的增大而顯著增加，而糊化溫度降低。KGM的加入能在一定程度上抑製馬鈴藷澱粉的迴生，提高澱粉糊的冷穩定性。動態流變特性分析髮現所有樣品的貯能模量G'＞損耗模量G''，損耗角正切值（tanδ=G"/G'）均＜1，錶現為一種典型的弱凝膠動態流變學譜圖。靜態流變特性分析結果錶明，不同配比的KGM與澱粉複配體繫均錶現齣剪切變稀的現象，即為假塑性流體的性質。同時，Power–law方程適用于本試驗樣品體繫流變麯線的擬閤，相關繫數均在0.90以上。對複閤體繫的凍融穩定性攷察還髮現KGM與馬鈴藷澱粉複配體繫凍融穩定性好適閤于加工冷凍食品。
해문선용KGM위친수효체，고찰대마령서정분호화、류변특성급동융은정성적영향，통과대주요삼수적통계학분석，탐토기변화규률。정분적호화특성분석결과발현，여단독정분체계상비，가입KGM후，복배체계적봉치점도수착친수효체비례적증대이현저증가，이호화온도강저。KGM적가입능재일정정도상억제마령서정분적회생，제고정분호적랭은정성。동태류변특성분석발현소유양품적저능모량G'＞손모모량G''，손모각정절치（tanδ=G"/G'）균＜1，표현위일충전형적약응효동태류변학보도。정태류변특성분석결과표명，불동배비적KGM여정분복배체계균표현출전절변희적현상，즉위가소성류체적성질。동시，Power–law방정괄용우본시험양품체계류변곡선적의합，상관계수균재0.90이상。대복합체계적동융은정성고찰환발현KGM여마령서정분복배체계동융은정성호괄합우가공냉동식품。
In this study,KGM was selected as hydrophilic colloid,and the influence of KGM on gelatinization,rheological properties and freeze–thaw stability of potato starch was investigated. The result of starch gelatinization characteristics analysis showed that,compared with the single starch system,the peak viscosity of the combined systems increased with the increasing percentage of hydrophilic colloid significantly,but the gelatinization temperature down. The addition of KGM can restrain the retrogradation of potato starch in some certain extent,and increased the cold stability of starch paste. Dynamic rheological properties analysis exhibited that storage modulus G' was higher than loss modulus G"and loss tangent(tanδ=G"/G')was lower than 1 for all measured samples, which indicated all measured samples exhibited as a kind of typical dynamic rheological weak gel chromatogram. The rheological properties of the static analysis showed that different ratio of KGM/starch blends displayed the shear thinned phenomenon,namely,pseudoplastic fluid properties. Meanwhile,the power–law equation used for the test sample system rheological curve fitting,the correlation coefficient was above 0.90. The freeze–thaw stability of KGM and potato starch was better than single starch system,which suggested KGM and potato starch composite system was suitable for frozen food processing.
