食品科学 ›› 2013, Vol. 34 ›› Issue (1): 146-149.

• 基础研究 • 上一篇    下一篇

单甘酯对马铃薯淀粉物化特性的影响

张书光1,孟俊祥1,张 艳2,常瑞红1,陈从贵1,*   

  1. 1.合肥工业大学生物与食品工程学院 2.洽洽食品股份有限公司
  • 收稿日期:2012-05-06 修回日期:2012-12-13 出版日期:2013-01-15 发布日期:2013-01-07
  • 通讯作者: 陈从贵 E-mail:ccg1629@163.com

Effect of Monoglycerides on Physico-chemical Properties of Potato Starch

CHEN Cong-Gui   

  • Received:2012-05-06 Revised:2012-12-13 Online:2013-01-15 Published:2013-01-07
  • Contact: CHEN Cong-Gui E-mail:ccg1629@163.com

摘要: 考察分子蒸馏单甘酯(MON)对马铃薯淀粉(PS)糊的流变特性、淀粉凝胶析水特性及其硬度的影响,并借助差示扫描量热仪(DSC)和扫描电子显微镜(SEM)方法,分析PS与PS-MON的热特性和凝胶微结构的变化。结果表明:添加MON可显著提高PS的起始糊化温度、最大黏度值下的温度和糊化过程的焓值;显著降低淀粉糊的最大黏度值和凝胶老化过程的析水率(P<0.05);并增强凝胶内部结构的致密性,提高淀粉老化凝胶的硬度(P<0.05)。

关键词: 分子蒸馏单甘酯, 马铃薯淀粉, 凝胶, 物化特性

Abstract: The effect of monoglycerides (MON) on paste rheological properties and gel syneresis and hardness of potato starch (PS) was investigated. In addition, thermal properties and gel microstructure of PS alone or with added MON were analyzed by differential scanning calorimetry and scanning electron microscopy (SEM). Addition of MON caused a significant increase in the onset gelatinization temperature, temperature for maximum viscosity and gelatinization enthalpy of PS, and a significant decrease in the maximum viscosity of starch paste and gel syneresis after retrogradation (P<0.05). Moreover, the gel structural compactness was significantly enhanced and as a result, the gel hardness after retrogradation was improved (P<0.05).

Key words: monoglycerides, potato starch, gel, physico-chemical properties

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