| 淀粉与瓜尔豆胶复配体系糊化及流变特性研究 |
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| 引用本文： | 张雅媛,顾正彪,洪雁,蔡旭冉.淀粉与瓜尔豆胶复配体系糊化及流变特性研究[J].食品与生物技术学报,2012,31(8):820-825. |
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| 作者姓名： | 张雅媛 顾正彪 洪雁 蔡旭冉 |
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| 作者单位： | 1. 江南大学食品学院
2. 江南大学食品学院;食品科学与技术国家重点实验室,江南大学,江苏无锡214122 |
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| 基金项目： | 国家自然科学基金项目，高等学校博士学科点专项科研基金项目 |
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| 摘 要： | 以玉米淀粉和蜡质玉米淀粉为原料,加入不同配比的瓜尔豆胶,比较两者复配后糊化及流变特性的变化,并采用扫描电镜观察复配体系微观结构。结果表明:添加瓜尔豆胶可使玉米淀粉及蜡质玉米淀粉体系具有更好的增稠性,复配体系表现出更优越的黏弹性。胶体分子与直链淀粉分子间的相互作用是引起玉米淀粉与瓜尔豆胶复配体系流体指数和淀粉成糊温度显著降低,协同作用更为显著的主要原因。微观结构观察表明淀粉与胶体复配体系呈现出更加均一、紧凑的结构。
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| 关 键 词： | 玉米淀粉 瓜尔豆胶 复配 糊化 流变 |
Pasting and Rheological Properties of Starch and Guar Gum Mixed Systems |
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| ZHANG Ya-yuan,GU Zheng-biao,HONG Yan and CAI Xu-ran.Pasting and Rheological Properties of Starch and Guar Gum Mixed Systems[J].Journal of Food Science and Biotechnology,2012,31(8):820-825. |
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| Authors: | ZHANG Ya-yuan GU Zheng-biao HONG Yan and CAI Xu-ran |
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| Affiliation: | 1(1.School of Food Science and Technology,Jiangnan University,2.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | This paper investigated the pasting and rheolgical properties of corn starch/guar gum and waxy corn starch/guar gum mixed systems.Moreover,the microstructures of starch/guar gum mixed systems were also observed by SEM.The results showed that the mixture pastes added with guar gum exhibited a more significant thickening effect and superior viscoelastic properties.The synergistic interaction was much more pronounced in corn starch/guar gum mixed systems.A decrease in the pasting temperature and behavior index of corn starch/guar gum mixed systems has been attributed to interactions between the guar gum molecules and amylose molecules.The SEM images showed the starch/guar gum mixed systems presented a more uniform and tight network. |
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