摘要
将马铃薯淀粉分别与瓜尔胶和黄原胶以一定的比例复配,探讨两种胶体对马铃薯淀粉黏度、热稳定性、凝沉性、冻融稳定性和质构特性等糊化特性的影响。结果表明:瓜尔胶提高了淀粉糊的黏度和冻融稳定性,降低了淀粉糊的热稳定性、凝沉性、硬度、黏附性、胶黏性和咀嚼性;而黄原胶增加了淀粉糊的热稳定性和冻融稳定性,但降低了糊的黏度、凝沉性、硬度、黏附性、胶黏性和咀嚼性;且随着两种胶体含量的不同淀粉糊化特性也不同。
This study was aimed to explore effects of guar gum and xanthan gum on pasting properties of potato starch with different mixing ratios. The properties including viscosity,thermostability,retrogradation,freeze- thaw stability and texture properties were considered.The results showed that guar gum could enhance the viscosity and freeze- thaw stability while decrease the thermostability and retrogradation of potato starch; xanthan gum improved the thermostability and freeze- thaw stability and at the same time decreased the viscosity and the retrogradation;hardness,adhensiveness,glueyness and chewiness of the mixed systems were all reduced by these two gums and the effects of xanthan gum were evident. Moreover,pasting properties of potato starch were different with different mixing ratios of these two kinds of gums.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第21期280-284,共5页
Science and Technology of Food Industry
基金
合肥师范学院校级科研机构专项(2015JG13)
安徽省教育厅自然科学研究项目(产学研)(KJ2013B222)
关键词
瓜尔胶
黄原胶
马铃薯淀粉
糊化特性
guar gum
xanthan gum
potato starch
pasting properties
作者简介
蔡旭冉（1988-），女，硕士，助教，研究方向：碳水化合物资源的开发与利用，E—mail：eaixuran1988@sina．com。
通讯作者：蔡治华（1963-），男，硕士，教授，研究方向：家畜品种遗传多样性与开发利用，E—mail：caizhihua86@sohu．com。
