食品科学 ›› 2011, Vol. 32 ›› Issue (3 ): 81-85.doi: 10.7506/spkx1002-6630-201103020

• 基础研究 • 上一篇    下一篇

木薯淀粉- 黄原胶复配体系中淀粉糊化机理

朱 玲,张雅媛,洪 雁* ,顾正彪*   

  1. 食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡 214122
  • 收稿日期:2010-06-07 修回日期:2011-01-10 出版日期:2011-02-15 发布日期:2011-01-13
  • 通讯作者: 顾正彪 E-mail:zhengbiaogu@yahoo.com.cn
  • 基金资助:

    国家自然科学基金项目(21076096);高等学校博士学科点专项科研基金项目(20100093110001)

Gelatinization Mechanisms of Tapioca Starch-Xanthan Gum System

ZHU Ling,ZHANG Ya-yuan,HONG Yan*,GU Zheng-biao   

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,Wuxi 214122, China
  • Received:2010-06-07 Revised:2011-01-10 Online:2011-02-15 Published:2011-01-13

摘要: 采用光学显微镜(LM)及扫描电子显微镜(SEM)观察木薯淀粉、木薯淀粉- 黄原胶复配体系在糊化过程中淀粉颗粒形态的变化。淀粉糊化是淀粉与水分相互作用的过程,利用核磁共振仪(NMR)测定质子自旋- 自旋弛豫时间(T2),来反映体系糊化过程中黄原胶对水分运动性的影响;通过测定渗漏直链淀粉含量,反映黄原胶对木薯淀粉糊化过程中链段运动性的影响,从而探究木薯淀粉在黄原胶为连续相体系中的糊化机理。结果表明:黄原胶一定程度上可抑制升温过程中淀粉颗粒的膨胀,同时SEM图显示黄原胶包裹于木薯淀粉颗粒周围,形成空间位阻使得淀粉颗粒分散均匀,与淀粉糊具有良好的相容性;升温过程中质子自旋- 自旋弛豫时间(T2)的差异体现了糊化过程中水分分布及结合程度的变化,由于黄原胶的吸水及包裹作用使得淀粉糊化温度升高,热糊稳定性提高,表现为T2 先降后升的拐点由50℃升高至60℃及95℃较高的T2;黄原胶的加入使得体系中链段运动性降低,表现为直链淀粉渗漏量随着黄原胶配比增加而减少。

关键词: 木薯淀粉, 黄原胶, 水分, 糊化, 机理

Abstract: The morphological change of starch granules in tapioca starch and xanthan gum during gelatinization process was observed by light microscope (LM) and scanning electron microscope (SEM). The starch gelatinization was an interaction process between starch and water. A low-field NMR technique was used to observe the dynamics of water molecules in biopolymer system. The leakage amount of amylose was measured to monitor the mobility of starch chain. According to spinspin relaxation time (T2) of dynamic water molecule during gelatinization process, the gelatinization mechanism of tapioca starchxanthan gum system was explored. Results indicated that xanthan gum exhibited a reduction of swelling power in tapioca starch. Uniform dispersed steric hindrance was observed in starch granules through LM and SEM. Meanwhile, tapioca starch granules well dispersed in xanthan gum through the observation of SEM. Xanthan gum increased gelatinization temperature and the stability of tapioca starch, which was due to inflection point from 50 to 60 ℃ and higher T2 at 95 ℃. Mobility of starch chains were reduced due to the addition of xanthan gum, which could be explained by the declined leakage of amylose.

Key words: tapioca starch, xanthan gum, water, gelatinization, mechanism

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