• 食品化学 •

### 海藻酸钠与氯化钙对大米淀粉回生影响机理的热力学分析

1. （稻谷及副产物深加工国家工程实验室，中南林业科技大学食品科学与工程学院，湖南?长沙 410004）
• 出版日期:2019-01-25 发布日期:2019-01-22
• 基金资助:
国家自然科学基金青年科学基金项目（31401646）；湖南省自然科学基金项目（2017JJ3522）； 粮油深加工与品质控制湖南省2011协同创新项目（湘教通[2013]448号）

### Thermodynamic Analysis of the Effect of Sodium Alginate and Calcium Chloride on Rice Starch Retrogradation

ZHOU Yanqing, HE Lu, XIANG Zhongqi, ZHAO Wenjing, LI Anping, YANG Ying*

1. (National Engineering Laboratory for Rice and By-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
• Online:2019-01-25 Published:2019-01-22

Abstract: In order to explore the affecting mechanism of sodium alginate and calcium chloride on the retrogradation of rice starch, the effect of sodium alginate and calcium chloride on the thermodynamic properties of rice starch retrogradation was investigated using a differential scanning calorimeter and confirmed by thermogravimetric analysis. An Avrami model was used to analyze the kinetic parameters. The results showed that 3 mmol/L calcium chloride, 0.9% sodium alginate and their mixture increased the gelatinization peak temperature by 1.0%, 1.1% and 2.2%, and the gelatinization enthalpy by 4.7%, 14.0% and 21.4%, respectively. There was no significant effect of calcium chloride on the retrogradation of rice starch stored for 21 days (P < 0.05); while 0.6% sodium alginate and its mixture with calcium chloride decreased the retrogradation enthalpy by 23.7% and 27.6%, and the retrogradation rate by 33.9% and 36%, respectively. The crystallization mode of rice starch was transformed from instantaneous nucleation to continuous nucleation in the presence of calcium chloride, sodium alginate (0.9%) or their mixture, and correspondingly, the crystallization rate constant was decreased by 73.0%, 90.1% and 95.3%. The moisture loss rate of retrograded rice starch was decreased by 87.1% with the addition of a mixture of sodium alginate (0.6%) and calcium chloride, confirming the inhibitory effect of the mixture on the retrogradation of rice starch.