摘要
本文通过测定湿热处理前后大米淀粉的流变学特性,旨在研究湿热处理对大米淀粉稳态流变、动态流变及温度流变学行为的变化。结果表明,湿热处理后大米淀粉均呈现剪切稀化的现象,且湿热处理增强了大米淀粉的凝胶强度;在动态流变测定中发现,所有大米淀粉样品的弹性模量(G′)都大于黏性模量(G″),且湿热处理后大米淀粉的弹性模量(G′)和黏性模量(G″)均增加,损耗角正切值tanδ降低,表明大米淀粉的凝胶强度增强;在温度流变测定中发现,湿热处理大米淀粉的糊化温度升高,弹性模量(G′)的峰值温度增加,表明湿热处理增强了淀粉分子链之间的相互作用,从而使大米淀粉凝胶具有较强的凝胶强度。
In the present study,the rheological properties of rice starch before and after heat-moisture treatment(HMT)were determined.The purpose of this study was to study the steady-state rheological behavior,dynamic rheological behavior and temperature rheological behavior of rice starch subjected to heat-moisture treatment.The results showed that rice starches showed shear thinning after HMT,which suggested that HMT increased their gel strength.In the dynamic rheological measurement,it was found that the elastic modulus(G′)of starch samples was greater than the viscosity modulus(G″),and the elastic modulus(G′)and viscosity modulus(G″)of rice starch samples increased after HMT,while the loss tangent(tanδ)decreased.In the determination of temperature rheology,it was found that the gelatinization temperature of rice starch treated with HMT increased,also the peak temperature of elastic modulus.The results showed HMT strengthened the interactions of starch molecular chains,thereby forming an strengthened gel network structure.
作者
王艳
王宏伟
王凯旭
张艳艳
刘兴丽
张华
WANG Yan;WANG Hongwei;WANG Kaixu;ZHANG Yanyan;LIU Xingli;ZHANG Hua(College of Food and Bioengineering Department,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Collaborative Innovation Center for Food Production and Safety,Zhengzhou 450002,China;Sanquan Foods Co.,Ltd.,Zhengzhou 450044,China)
出处
《食品工业科技》
CAS
北大核心
2021年第3期48-52,共5页
Science and Technology of Food Industry
基金
郑州市2018年度重大科技创新专项(188PCXZX805)
河南省高等学校重点科研项目(19B550009)。
关键词
湿热处理
大米淀粉
流变学特性
heat-moisture treatment
rice starch
rheological properties
作者简介
王艳(1993-),女,硕士研究生,研究方向:速冻食品加工,E-mail:15896767600@163.com;通信作者:张华(1975-),男,博士,教授,研究方向:速冻食品加工与安全控制,E-mail:2009046@zzuli.edu.cn。
