食品科学 ›› 2011, Vol. 32 ›› Issue (7 ): 21-24.doi: 10.7506/spkx1002-6630-201107005

• 基础研究 • 上一篇    下一篇

核磁共振技术研究普通玉米淀粉与玉米抗性淀粉对肉糜持水性的影响

成 昕,张锦胜,钱 菲,刘玉环,彭 红,阮榕生*,赵琴琴,王兆龙   

  1. 南昌大学 食品科学与技术国家重点实验室,生物质转化教育部工程研究中心
  • 收稿日期:2010-06-29 修回日期:2011-02-18 出版日期:2011-04-15 发布日期:2011-03-30
  • 通讯作者: 阮榕生 E-mail:nhgsypszdmj@yahoo.com.cn
  • 基金资助:
    国家重点实验室自由探索课题(SKLF-TS-2008014)

Effect of Maize Resistant Starch and Normal Corn Starch on Water-holding Properties of Minced Pork

CHENG Xin,ZHANG Jin-sheng,QIAN Fei,LIU Yu-huan,PENG Hong,RUAN Rong-sheng*,#br# ZHAO Qin-qin,WANG Zhao-long   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Engineering Research Center for Biomass Conversion,
    Ministry of Education, Nanchang 330047,China
  • Received:2010-06-29 Revised:2011-02-18 Online:2011-04-15 Published:2011-03-30
  • Contact: RUAN Rong-sheng*, E-mail:nhgsypszdmj@yahoo.com.cn

摘要: 将玉米抗性淀粉、普通玉米淀粉按不同比例添加于猪肉肉糜中,利用磁共振技术研究肉糜中水分状态及含量的变化。结果表明:玉米抗性淀粉与普通玉米淀粉均能提高猪肉肉糜的保水性能。当抗性淀粉的添加量为4%时,肉糜保水性最强,而玉米淀粉的最佳添加量为6%,且添加4%玉米抗性淀粉的肉糜其保水性较添加6%普通玉米淀粉的要好。

关键词: 抗性淀粉, 肉糜, 水分, 磁共振

Abstract: Minced pork samples containing maize resistant starch (RS) and normal corn starch with different proportions were investigated using low field nuclear magnetic resonance (NMR). NMR and MRI results showed that both maize RS and normal corn starch could improve the water-holding properties of minced pork. The optimal contents of RS and corn starch were 4% and 6%, respectively. The retention of water in 4% RS samples was better than that in 6% corn starch samples.

Key words:  resistant starch, minced pork, water, nuclear magnetic resonance

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