食品科学 ›› 2019, Vol. 40 ›› Issue (2): 6-11.doi: 10.7506/spkx1002-6630-20171120-261

• 食品化学 • 上一篇    下一篇

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

周艳青,何璐,向忠琪,赵文静,李安平,杨英*   

  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

摘要: 为探究海藻酸钠与氯化钙对大米淀粉回生的影响机理,采用差示扫描量热仪研究海藻酸钠与氯化钙对大米淀粉回生热力学特性的影响,采用Avrami模型分析大米淀粉的回生动力学参数,并用热重分析法验证影响结果。结果表明:3?mmol/L氯化钙组、质量分数0.9%海藻酸钠组及其混合物分别使大米淀粉的糊化峰值温度提高1.0%、1.1%和2.2%,使糊化焓提高4.7%、14.0%和21.4%;储藏21?d后,氯化钙对大米淀粉的回生没有显著性影响(P<0.05),质量分数0.6%的海藻酸钠及其与氯化钙混合物分别使大米淀粉的回生焓降低23.7%和27.6%,使回生率降低33.9%和36%;氯化钙、海藻酸钠(0.9%)及其混合物使大米淀粉的成核方式由瞬间成核转变成连续成核,并分别使大米淀粉的结晶速率常数降低73.0%、90.1%和95.3%;海藻酸钠(0.6%)与氯化钙混合物使回生大米淀粉的水分损失率减少87.1%,验证海藻酸钠与氯化钙混合物对大米淀粉回生的抑制作用。

关键词: 大米淀粉, 回生, 海藻酸钠, 氯化钙, 热力学性质

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.

Key words: rice starch, retrogradation, sodium alginate, calcium chloride, thermal properties

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