Starch acetate with high DS was prepared by glacial acetic acid and acetic anhydride using methyl sulfonic acid as a catalyst. The influences of reaction temperature, reaction time, ratios of reactants on the esterifi...Starch acetate with high DS was prepared by glacial acetic acid and acetic anhydride using methyl sulfonic acid as a catalyst. The influences of reaction temperature, reaction time, ratios of reactants on the esterification have been examined. The product is characterized by chemical analysis, infrared analysis, intrinsic viscosity and solubility measurements. High linear amylose was found easier to be esterized.展开更多
为研究速冻蒸饺面皮在冻藏和冻融状态的品质,将醋酸酯淀粉(acetylated starch)、可得然胶(curdlan)和卡拉胶(carrageenan)组成亲水胶体与醋酸酯淀粉复合剂(acetate starch composited with curdlan and carrageenan,AsCC)添加入面皮,以...为研究速冻蒸饺面皮在冻藏和冻融状态的品质,将醋酸酯淀粉(acetylated starch)、可得然胶(curdlan)和卡拉胶(carrageenan)组成亲水胶体与醋酸酯淀粉复合剂(acetate starch composited with curdlan and carrageenan,AsCC)添加入面皮,以空白作为对照,经不同冻藏时间和冻融周期处理,分析面皮复蒸后的含水率、可冻结水含量、色泽及质构变化,并通过流变仪、低场核磁共振、傅里叶红外光谱、扫描电子显微镜等检测手段,进一步揭示流变特性、水分状态、蛋白质二级结构以及微观结构的影响机制。结果表明:经28 d冻藏或5次冻融处理后,亲水胶体与醋酸酯淀粉复合剂AsCC有效改善了面皮在冻藏和冻融状态的品质,1)AsCC组面皮的水分流失率相较对照组分别显著下降6.24%及5.03%(P<0.05),可冻结水含量分别以27.21%和26.75%显著低于对照组(P<0.05),提高了速冻蒸饺面皮的保水性;2)AsCC组面皮在冻藏和冻融下的亮度L^(*)分别达到65.84及66.58,相同冻藏冻融条件下显著高于对照组(P<0.05),保证了速冻蒸饺面皮的外部色泽;3)AsCC组面皮冻藏和冻融下的硬度和弹性分别达到12.54 N/cm^(2)及0.87,其胶着性、咀嚼性以及剪切力也均显著高于对照组(P<0.05),有效改善了速冻蒸饺面皮的质构特性;4)AsCC组面皮的储能模量G'和损耗模量G"显著高于对照组(P<0.05),内部强结合水峰比例A_(21)显著提高、自由水峰比例A_(23)显著下降(P<0.05),有效改善了速冻蒸饺面皮的黏弹性及保水能力;5)AsCC组面皮的α-螺旋和β-折叠等蛋白质二级有序结构占比显著高于对照组(P<0.05),微观视野下面皮面筋蛋白网络结构更加致密均匀,极大提升了速冻蒸饺面皮在长期冻藏和反复冻融下的结构稳定性。该研究将亲水胶体与醋酸酯淀粉复用,可为速冻蒸饺及其他速冻预制面食品的冻藏或冻融品质提升提供理论参考。展开更多
文摘Starch acetate with high DS was prepared by glacial acetic acid and acetic anhydride using methyl sulfonic acid as a catalyst. The influences of reaction temperature, reaction time, ratios of reactants on the esterification have been examined. The product is characterized by chemical analysis, infrared analysis, intrinsic viscosity and solubility measurements. High linear amylose was found easier to be esterized.
文摘为研究速冻蒸饺面皮在冻藏和冻融状态的品质,将醋酸酯淀粉(acetylated starch)、可得然胶(curdlan)和卡拉胶(carrageenan)组成亲水胶体与醋酸酯淀粉复合剂(acetate starch composited with curdlan and carrageenan,AsCC)添加入面皮,以空白作为对照,经不同冻藏时间和冻融周期处理,分析面皮复蒸后的含水率、可冻结水含量、色泽及质构变化,并通过流变仪、低场核磁共振、傅里叶红外光谱、扫描电子显微镜等检测手段,进一步揭示流变特性、水分状态、蛋白质二级结构以及微观结构的影响机制。结果表明:经28 d冻藏或5次冻融处理后,亲水胶体与醋酸酯淀粉复合剂AsCC有效改善了面皮在冻藏和冻融状态的品质,1)AsCC组面皮的水分流失率相较对照组分别显著下降6.24%及5.03%(P<0.05),可冻结水含量分别以27.21%和26.75%显著低于对照组(P<0.05),提高了速冻蒸饺面皮的保水性;2)AsCC组面皮在冻藏和冻融下的亮度L^(*)分别达到65.84及66.58,相同冻藏冻融条件下显著高于对照组(P<0.05),保证了速冻蒸饺面皮的外部色泽;3)AsCC组面皮冻藏和冻融下的硬度和弹性分别达到12.54 N/cm^(2)及0.87,其胶着性、咀嚼性以及剪切力也均显著高于对照组(P<0.05),有效改善了速冻蒸饺面皮的质构特性;4)AsCC组面皮的储能模量G'和损耗模量G"显著高于对照组(P<0.05),内部强结合水峰比例A_(21)显著提高、自由水峰比例A_(23)显著下降(P<0.05),有效改善了速冻蒸饺面皮的黏弹性及保水能力;5)AsCC组面皮的α-螺旋和β-折叠等蛋白质二级有序结构占比显著高于对照组(P<0.05),微观视野下面皮面筋蛋白网络结构更加致密均匀,极大提升了速冻蒸饺面皮在长期冻藏和反复冻融下的结构稳定性。该研究将亲水胶体与醋酸酯淀粉复用,可为速冻蒸饺及其他速冻预制面食品的冻藏或冻融品质提升提供理论参考。
