亚麻籽胶对淀粉糊化特性的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 8-12.

亚麻籽胶对淀粉糊化特性的影响

孙健1，冯美琴1,2，王鹏1，徐幸莲1,*，周光宏1

1.南京农业大学食品科技学院 2.金陵科技学院动物科学与技术学院

收稿日期:2012-08-04 修回日期:2012-10-31 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 孙健 E-mail:sunjian01@njau.edu.cn

Effect of Flaxseed Gum on Gelatinization of Maize Starch

sun jian

Received:2012-08-04 Revised:2012-10-31 Online:2012-12-15 Published:2012-12-12
Contact: sun jian E-mail:sunjian01@njau.edu.cn

摘要/Abstract

摘要： 采用差示扫描量热仪(DSC)、傅里叶变换红外光谱分析(FT-IR)、X射线衍射分析(XRD)和扫描电子显微镜(SEM)研究添加亚麻籽胶对玉米淀粉糊化的影响。DSC结果表明，添加亚麻籽胶显著地提高了玉米淀粉的糊化起始温度和熔晶热焓值；FT-IR结果表明，添加或未添加亚麻籽胶玉米淀粉结构没有发生变化，在65℃时，亚麻籽胶和玉米淀粉之间没有发生明显的相互作用，在75℃时添加亚麻籽胶促进了淀粉分子结合水的能力增强；X射线衍射分析显示，糊化前添加亚麻籽胶玉米淀粉相对结晶度没有太明显变化，糊化能显著降低玉米淀粉的结晶度，同时也表明添加亚麻籽胶对玉米淀粉糊化有一定延迟作用；SEM也直观地证明了亚麻籽胶延缓了玉米淀粉的糊化。

关键词: 亚麻籽胶, 差示扫描量热法, 傅里叶变换红外光谱分析, X射线衍射, 扫描电子显微镜, 糊化

Abstract: Differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscope (SEM) were used to explore the effect of flaxseed gum (FG) on the gelatinization of maize starch. DSC results showed that addition of FG to maize starch significantly increased the onset temperature and enthalpy of starch melting. No structural variations were found for maize starch in the presence and absence of FG, as demonstrated by FT-IR analysis. No obvious interactions existed between FG and maize starch at 65 ℃. However, FG could enhance the water-binding capacity of maize starch at 75 ℃. XRD results revealed no obvious changes in relative crystallinity of maize starch with added FG before gelatinization but a significant reduction after gelatinization. Therefore, the presence of FG could delay the gelatinization of maize starch. This result was confirmed by SEM observation.

Key words: flaxseed gum, DSC, FT-IR, XRD, SEM, gelatinization

孙?健1，冯美琴1,2，王?鹏1，徐幸莲1,*，周光宏1. 亚麻籽胶对淀粉糊化特性的影响[J]. 食品科学, 2012, 33(23): 8-12.

sun jian. Effect of Flaxseed Gum on Gelatinization of Maize Starch[J]. FOOD SCIENCE, 2012, 33(23): 8-12.

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