湿热处理对羟丙基淀粉结构特性及凝胶性能的影响

羟丙基淀粉制备的水凝胶与普通淀粉相比具有更好的拉伸性,但凝胶的力学性能较差。本文主要探究湿热处理对羟丙基淀粉物理和化学性质及凝胶性能的影响。湿热处理后,羟丙基淀粉的热稳定性与对照相比有所提高,焓值从12.55 J/g降低至6.58 J/g;从X-射线多晶衍射图谱（XRD）分析看出,湿热处理使羟丙基淀粉的结晶度从30.4%降至19.6%,说明湿热造成羟丙基淀粉内部双螺旋的解旋,结晶被破坏;羟丙基淀粉的峰值粘度先上升到5 000 cP左右,后下降到3 000 cP左右;质构仪（TPA）和流变分析发现,湿热处理后,羟丙基淀粉凝胶的硬度从223.51 g增至463.50 g,提高了储能模量,表明湿热处理提高了凝胶的机械性能。     

交联羟丙基淀粉在蚝油中的应用

以木薯淀粉和蜡质玉米淀粉为原料,对其进行交联羟丙基改性,研究改性前后淀粉在蚝油中的应用效果,结果表明,未改性的原淀粉在蚝油中的应用效果不理想,而交联羟丙基木薯淀粉和交联羟丙基蜡质玉米淀粉都具有良好的稳定性、粘稠度和感官效果.     

淀粉对鱿鱼滑反复冻融后品质特性的影响

为了提高鱿鱼滑在加工中的冻融稳定性和产品品质,以秘鲁鱿鱼为原料,选用不同淀粉(玉米淀粉、木薯淀粉、木薯羟丙基淀粉、木薯羟丙基二淀粉磷酸酯、蜡质玉米乙酰化双淀粉己二酸酯)与鱿鱼鱼糜进行复配,制备成鱿鱼滑,研究添加量为2%时不同淀粉对0、4、8、12次冻融处理后鱿鱼滑冻融稳定性的影响。结果表明,随着冷冻-解冻次数的增加,鱿鱼滑挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量显著升高(P<0.05),持水性、凝胶强度、储能模量(G′)等显著下降(P<0.05)。添加玉米淀粉和蜡质玉米乙酰化双淀粉己二酸酯的鱿鱼滑在反复冻融12次时,TVB-N含量超过GB 2733—2015标准(30 mg/100 g),为35.81和30.35 mg/100 g。添加木薯羟丙基淀粉的鱿鱼滑反复冻融12次时的TVB-N值显著低于其他组(P<0.05),为25.10 mg/100 g。添加木薯羟丙基淀粉可显著减少鱿鱼滑冻融过程中的水分损失,反复冻融12次时鱿鱼滑的持水性为86.37%,在提高鱿鱼滑的质构特性和抗冻融性能的同时,维持了冻融过程中鱿鱼滑微观...     

等离子体活化水韧化处理对蜡质玉米淀粉和玉米淀粉结构及性能的影响

本文研究了等离子体活化水（plasma-activated water,PAW）协同韧化处理对蜡质玉米淀粉（waxy maize starch,WMS）和玉米淀粉（maize starch,MS）结构及性能的影响。结果表明,与常规韧化处理相比,PAW韧化没有改变WMS和MS的结晶类型,但降低了相对结晶度。WMS的相对结晶度从37.1%降低到25.9%,MS的相对结晶度从30.3%降低到27.7%。PAW韧化没有使淀粉分子产生新的官能团,但导致WMS和MS的短程有序性降低。PAW韧化降低了WMS和MS的糊化焓（WMS:13.33~12.10 J/g、MS:10.76~10.26 J/g）、峰值黏度和黏弹性,提高了淀粉糊的凝胶强度。PAW协同韧化处理提供了一种淀粉双重物理改性的新方法,在淀粉基凝胶领域具有潜在的应用。     

亚麻多糖对薯类改性淀粉糊化特性和冻融稳定性的影响

利用快速黏度分析法、质构分析法、冻融循环等方法探讨自然条件下食盐、糖、酸或碱等环境中亚麻多糖对3种薯类改性淀粉糊化特性及冻融稳定性的影响。试验结果表明:自然条件下,亚麻多糖显著增强马铃薯醋酸酯淀粉、木薯醋酸酯淀粉、木薯羟丙基二磷酸酯淀粉的膨胀力,降低热稳定性,使木薯羟丙基二磷酸酯淀粉的凝胶结构更加紧密,提高木薯羟丙基二磷酸酯淀粉的冻融稳定性。在盐、糖环境中,亚麻多糖均能增强马铃薯醋酸酯淀粉、木薯醋酸酯淀粉、木薯羟丙基二磷酸酯淀粉的膨胀力,降低热稳定性,提高冻融稳定性。亚麻多糖可提高薯类改性淀粉在酸性或碱性条件下的膨胀力,改善薯类改性淀粉在酸性条件下的冻融稳定性。     

不同类型变性淀粉的理化特性比较

以8种类型变性淀粉为研究对象,对其冻融稳定性、糊化特性、透明度、凝沉性、凝胶强度等理化特性进行研究。结果表明,预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的冻融稳定性最好;蜡质玉米氧化淀粉的透明度最佳;乙酰化二淀粉磷酸酯马铃薯淀粉、羟丙基二淀粉磷酸酯蜡质玉米淀粉、羟丙基二淀粉磷酸酯木薯淀粉、预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的凝沉性较强,而蜡质氧化淀粉几乎无凝沉性;乙酰化二淀粉己二酸酯木薯淀粉的凝胶强度最大;羟丙基二淀粉磷酸酯蜡质玉米淀粉的最高黏度值最大,消减值最大;乙酰化二淀粉磷酸酯玉米淀粉的糊化温度最高;乙酰化二淀粉磷酸酯玉米淀粉的冻融稳定性、凝沉性优于乙酰化二淀粉磷酸酯马铃薯淀粉,且凝胶强度较高;羟丙基二淀粉磷酸酯蜡质玉米淀粉的黏度明显高于羟丙基二淀粉磷酸酯木薯淀粉,而后者的冻融稳定性、透明度、凝沉性优于前者。     

变性淀粉对速冻水饺质量的影响

分析不同原料(蜡质玉米淀粉、木薯淀粉和马铃薯淀粉)制备的羟丙基淀粉的性能,并将羟丙基蜡质玉米淀粉,羟丙基木薯淀粉和羟丙基马铃薯淀粉分别添加到面粉中,研究其对速冻水饺品质的影响。实验表明:变性淀粉添加量为3%～4%(以面粉干基计),面团含水量为44%～45%时,速冻水饺的冷藏稳定性最好。其中添加羟丙基蜡质玉米淀粉在减少速冻水饺的冻裂率,改善速冻水饺的透明度、光泽和色泽方面效果最明显。     

木薯改性淀粉对鹅血凝胶特性的影响

为研究木薯改性淀粉对鹅血凝胶特性的影响,将不同浓度的木薯改性淀粉与鹅血混合,测定鹅血凝胶的保水性、质构、色泽、流变特性、热特性和感官评价等指标。结果表明,木薯改性淀粉添加浓度为0.2%时,保水性与未添加木薯改性淀粉的鹅血相比提高11.14%;咀嚼性是未添加木薯改性淀粉的鹅血的2.07倍;鹅血凝胶的感官评分与未添加木薯改性淀粉的鹅血相比提高45.83%;弹性值是未添加木薯改性淀粉的鹅血的2.71倍。静态流变学分析表明,添加0.2%的木薯改性淀粉,凝胶的表观黏度和触变环面积较小,说明凝胶的塑性和流变稳定性得到改善。通过热力学分析,木薯改性淀粉添加浓度为0.2%时,鹅血凝胶的变性温度与未添加木薯改性淀粉的鹅血相比增加9.2 ℃,热焓是未添加木薯改性淀粉的鹅血的1.03倍,使得鹅血凝胶更稳定。可见0.2%的木薯改性淀粉与鹅血混合能够较好提高鹅血的凝胶特性。     

淀粉对南极磷虾复合虾糜凝胶品质的影响

为确定淀粉对南极磷虾及南美白对虾复合虾糜凝胶品质的改善作用,以白度值、持水性、弛豫时间T₂、质构特性、凝胶强度、动态流变学特性、微观结构为指标,探究5种淀粉(木薯淀粉、蜡质玉米淀粉、羟丙基二淀粉磷酸酯、乙酰化双淀粉己二酸酯和磷酸酯双淀粉)对复合虾糜凝胶品质的影响。结果表明,随着淀粉添加量的增加,复合虾糜凝胶的白度值、自由水含量显著下降(P<0.05),持水性、凝胶强度、硬度等显著升高(P<0.05)。当淀粉添加量为6%时,对复合虾糜凝胶的改善效果最佳。其中,添加木薯淀粉和乙酰化双淀粉己二酸酯的复合虾糜凝胶强度分别比空白组提高了703.26和580.67 g·mm,特别是添加乙酰化双淀粉己二酸酯使复合虾糜凝胶的持水性提高20.27%,显著改善了复合虾糜凝胶的质构特性并维持了其微观结构的有序性及均一性。综合各项指标,添加6%的乙酰化双淀粉己二酸酯可用于改善南极磷虾复合虾糜的凝胶品质。     

木薯淀粉水凝胶的微波合成表征及性能测试

以木薯淀粉为原料,丙烯酰胺为单体,N,N-亚甲基双丙烯酰胺为交联剂,过硫酸钾为引发剂,采用微波辐射技术辅助制备木薯淀粉基水凝胶。探究单体、交联剂、引发剂用量等因素对水凝胶溶胀性能的影响。当淀粉与丙烯酰胺用量比为1∶3,N,N-亚甲基双丙烯酰胺为0.02 g,过硫酸钾0.05 g时,微波400 W,60 s制得的木薯淀粉水凝胶达最高吸水倍率。通过傅里叶红外光谱仪(fourier transform infrared spectrometer,FTIR)、场发射扫描电子显微镜(field emission scanning electronic microscope,FESEM)等分析测试手段对其进行表征,结果表明已成功制备木薯淀粉基水凝胶。该水凝胶溶胀平衡比在35℃时达到最大,且在室温条件下保水性良好。该研究为淀粉水凝胶的制备应用提供了实验依据,提高了木薯淀粉的附加值。     

不同木薯淀粉对冻融魔芋葡甘聚糖凝胶特性的比较分析

为探究不同木薯淀粉对冻融魔芋葡甘聚糖凝胶的影响,采用木薯淀粉（cassava starch,CS）、木薯醋酸酯淀粉（starch acetate,SA）、木薯乙酰化二淀粉己二酸酯淀粉（acetylated di-starch adipate,ADA）、木薯乙酰化二淀粉磷酸酯淀粉（acetylated di-starch phosphate starch,ADP）四种市售淀粉代替37.5%魔芋葡甘聚糖（konjac glucomannan,KGM）,制备冻融脱乙酰KGM/淀粉复合凝胶。通过质构仪、傅里叶红外光谱仪、热重分析仪、冷场扫描电镜分析其凝胶特性的变化。结果表明,4种木薯淀粉可以改善冻融KGM凝胶的凝胶特性,但不同木薯淀粉间存在差异,KGM/ADP凝胶表现出最优的保水性和热稳定性,与KGM凝胶相比,其析水率从29.75%下降至8.71%,持水率从73.68%提高至87.42%,硬度从274.36 g下降至176.33 g,弹性、内聚性及回复性无显著差异;不同木薯淀粉均未影响葡甘聚糖的脱乙酰行为和结晶形态,但ADP可以改变冻融KGM凝胶微观形貌,提高其抗脱水收缩能力。综合分析,ADP代替部分魔芋葡甘聚糖改善冻融KGM凝胶特性效果最佳,为其在魔芋凝胶食品的应用提供指导。     

不同种类淀粉对罗非鱼鱼糜凝胶品质的影响

为了改善淡水鱼鱼糜制品的品质,以冷冻罗非鱼鱼糜为原料,分别添加4%木薯原淀粉、3种木薯变性淀粉（磷酸酯淀粉、羟丙基淀粉和乙酰化二淀粉磷酸酯）及复配木薯变性淀粉（乙酰化二淀粉磷酸酯与羟丙基淀粉质量比为3∶2）,考察淀粉添加对鱼糜凝胶质构、流变学特性、持水性及水分分布和微观结构等的影响,探讨不同种类淀粉对鱼糜凝胶品质的改善。结果表明,与对照组相比,添加5种淀粉均会显著降低罗非鱼鱼糜凝胶的白度（P<0.05）,但其凝胶强度、硬度和咀嚼性显著增大,凝胶持水性显著提高（P<0.05）,蒸煮损失率显著下降（P<0.05）,结合水含量显著增加（P<0.05）,凝胶微观结构更加均匀致密,且添加了复配木薯变性淀粉的凝胶质构特性最好,持水性最高。低场核磁共振成像和光学显微镜观察结果显示,不同种类的淀粉均能有效锁住鱼糜凝胶基质中的水分;升温过程中淀粉吸水膨胀,在鱼糜凝胶网络结构中起浓缩和填充作用;添加了复配木薯变性淀粉的鱼糜凝胶结构最致密均匀。因此,添加复配木薯变性淀粉可以有效改善罗非鱼鱼糜制品的品质,为淡水鱼鱼糜制品的开发提供了理论支撑。     

不同添加物对羟丙基木薯淀粉流变特性的影响

淀粉糊流变特性是影响淀粉类食品加工品质的主要因素。利用流变仪测定了不同添加物质对羟丙基木薯淀粉流变特性的影响,结果表明:添加不同的物质均未改变羟丙基木薯淀粉糊的流体类型,各流变参数经Herschel-Bulkley模型进行拟合,拟合系数接近1。单甘酯、食盐、柠檬酸使羟丙基木薯淀粉糊的剪切应力不同程度降低,黏稠系数减小,流变特性指数增加;蔗糖酯、酪朊酸钠、黄原胶、CMC、瓜尔豆胶、蔗糖使羟丙基木薯淀粉糊的剪切应力明显提高,黏稠系数增加,流变特性指数减小。     

不同添加物质对羟丙基木薯淀粉流变特性的影响

淀粉糊流变特性是影响淀粉类食品加工品质的主要因素。本文利用C-LTD80 RheolabQC流变仪测定了不同添加物质对羟丙基木薯淀粉流变特性的影响,结果表明：添加不同的物质均未改变羟丙基木薯淀粉糊的流体类型,各流变参数经Herschel-Bulkley模型进行拟合,拟合系数接近1。单甘酯、食盐、柠檬酸使羟丙基木薯淀粉糊的剪切应力不同程度降低,黏稠系数K减小,流变特性指数n增加;蔗糖酯、酪朊酸钠、黄原胶、CMC、瓜尔豆胶、蔗糖使羟丙基木薯淀粉糊的剪切应力明显提高,黏稠系数K增加,流变特性指数n减小。该结果对羟丙基木薯淀粉类食品深加工开发具有较大的指导意义。     

硼酸交联对挤出吹塑变性淀粉/聚乙烯醇复合膜性能的影响

为了提高淀粉基复合膜的阻水性,拓宽淀粉膜的应用范围,以羟丙基二淀粉磷酸酯与聚乙烯醇(PVA)为成膜原料,硼酸为交联剂,采用挤出吹塑工艺制备了淀粉/PVA复合膜。分析了粒料的流变性能,研究了淀粉膜的交联密度、力学性能、阻隔性能、疏水性能以及微观形貌等性质。结果表明,随着硼酸添加量的增加,淀粉/PVA复合材料的熔体流动性下降,淀粉/PVA复合膜的阻氧、阻水性能增强,而淀粉膜的抗拉强度和拉伸模量呈降低趋势,断裂伸长率先升高后降低。添加1%的硼酸,淀粉/PVA复合膜的表面更加均匀平整,疏水性最强,具有最小的溶胀度、最大的凝胶质量和最高的交联密度。     

Effect of Sago Starch Addition and Steaming Time on Making Cassava Cracker (Keropok)

This work was aimed at investigating the effects of steaming time and different fractions of sago starch (0, 6, 12, 18 and 24%) in mixtures with cassava starch on the properties of crackers as compared to cassava crackers. In the hydrothermal process, the steaming period was varied from 25 to 120 min. The properties of raw starches, half‐finished crackers (HFC) and puffed crackers (PC) were determined. Raw cassava starch had lower amylose content, smaller granule size, lower gelatinization and lower swelling power than sago starch. The properties of the raw starch mixtures varied according to the mixing proportions. Both sago starch content and steaming time influenced cracker quality, especially its expansion, which was related to the degree of gelatinization (DG). Increasing sago starch content caused decreased DG of HFC and hence decreased cracker expansion. Two groups of HFC were obtained; low DG (55–65%, 25‐45 min steaming time) and high DG (>80%, 60‐120 min steaming time) HFC. Generally the expansion increased as the DG increased – however, a too long steaming period (> 75 min) again reduced expansion, apparently the thinner starch gel allowed collapse of the air cells. No treatment gave complete gelatinization; which could be due to insufficient water for starch to gelatinize.     

Synthesis and Characterization of Cross‐linked Carboxymethyl Potato Starch Ether Gels

Hydrogels were synthesized by cross‐linking of potato starch (PS) with dichloroacetic acid (DCA) in the presence of monochloroacetic acid (MCA) to form etherified carboxymethyl starch (CMS) gels, to be used for ultrasonic medical examinations. By etherification cross‐linked CMS‐hydrogels can be produced, that are stable in contrast to the in the long‐term unstable esterified gels, that were presented in the last paper. The rheological benchmarks for the CMS‐hydrogels were set in comparison with synthetic ultrasonic gels. Gels with potato starch contents in the reaction batch ranging from 12.5% to 20% showed the best compliance with the benchmark parameters. The DS values of these CMS‐hydrogels vary from 0.42 to 0.49, increasing with decreasing amount of starch in the reaction mixture. The free swelling capacities (FSC) vary between 77 g/g for the 12.5% PS‐gel and 34 g/g for 20% PS‐gel, the turbidities of the samples being in the range from 14.5 NTU (Nephelometric Turbidity Units) (12.5% PS) up to 20.5 NTU (20% PS). The variation of the PS fraction in the reaction mixture showed that with an increased amount of PS in the reaction batch the number of cross‐links of the CMS‐gels increases, too. At a higher number of cross‐links the swelling capacity is reduced and the concentration needed to form stable hydrogels is greatly increased. Thus a hydrogel of a polymer concentration of 5 mass‐% from a 12.5% PS batch was produced, that showed the best accordance with the rheological benchmark parameters such as gelatinization time, visco‐elastic and pseudoplastic properties and long‐term stability. The ultrasonic pictures taken with this CMS‐gel were not different from those taken with the synthetic gels. This hydrogel was then subjected to long‐term‐stability measurements performed over one year and to rheological temperature cycle tests. The tests showed that the long‐term stability of the gels is sufficient for their use as ultrasonic gel.     

Thermal and rheological properties of hydrogels prepared with retrograded waxy rice starch powders

Waxy rice starch dispersed in water (50% solids) was gelatinized by heating the dispersion at 121°C for 20 min, and retrograded by storing the paste at 4°C for 2 days. The starch gel was then freeze-dried and ground into powders. The retrograded starch powders were hydrated at 20–30% solid concentration at different temperatures (4 and 23°C), and then thermal and rheological properties were analyzed using the hydrogels. The gel hydrated at 4°C had an onset temperature of melting at 34.9°C, which was approximately 10°C lower than that observed for the gel hydrated at 23°C. The enthalpy value was greater for the gel hydrated at 4°C (14.2 J/g) than the gel hydrated at 23°C (8.8 J/g). The yield stress and consistency of the hydrogels were proportional to the solid concentration. The hydrogel prepared with 30% retrograded starch powders at 4°C displayed a thick creamy texture with retrograded starch crystals that could melt at a temperature range of 35–51°C. The thermal and rheological properties of the hydrogels exhibited the possibility for the retrograded starch powders to be used as fat mimetic in foods.     

自然发酵对小米淀粉分子结构及凝胶特性的影响

研究自然发酵对小米淀粉凝胶特性及分子结构的影响,旨在为发酵小米淀粉改性机理的研究提供理论基础,为实现机械化、产业化生产发酵小米制品提供科学依据。采用内蒙古黄金苗小米自然发酵144 h,研究发酵对小米淀粉分子结构的影响,分析小米淀粉凝胶特性的变化,结果:自然发酵使小米淀粉的颗粒表面遭到侵蚀,但发酵未改变淀粉的A型结晶;发酵后淀粉的基团峰位未发生变化,但峰强减弱;发酵后Ⅰ区(支链淀粉)、Ⅱ区(直链淀粉)的重均分子质量降低,数均分子质量升高,未发酵小米淀粉的重均分子质量为2.5×10~4~5.9×10~5 g/mol,发酵后小米淀粉重均分子质量为2.2×10~4~5.4×10~5 g/mol。发酵后小米淀粉的回生值、最终黏度较未发酵小米淀粉降低425、470 m Pa·s;糊化温度、热焓值分别上升1.62℃、7.05 J/g;发酵后淀粉凝胶的硬度降低60.735 g,弹性降低0.707,且发酵96 h后,淀粉的凝胶特性基本趋于平稳。自然发酵后小米淀粉的分子结构发生变化,淀粉的凝胶特性改变,更适宜生产利用淀粉抗老化特性制得的产品。