食品科学 ›› 2021, Vol. 42 ›› Issue (4): 58-64.doi: 10.7506/spkx1002-6630-20190918-219

• 食品化学 • 上一篇    下一篇

玉米淀粉-玉木耳多糖复配体系理化及结构性质

李妍,崔维建,赵城彬,吴玉柱,王思琪,曹勇,许秀颖,刘景圣   

  1. (吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,吉林?长春 130000)
  • 出版日期:2021-02-25 发布日期:2021-02-25
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400700;2016YFD0400702); 吉林省教育厅“十三五”科学技术项目(JJKH20190929KJ);全国粮食行业领军人才资助项目(LL2018201)

Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends

LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng   

  1. (National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China)
  • Online:2021-02-25 Published:2021-02-25

摘要: 选用不同添加量的玉木耳多糖,制备玉米淀粉-玉木耳多糖复配体系,并对其理化及结构性质进行研究。结果表明:与玉米淀粉相比,复配体系的峰值黏度增大和峰值时间延长,崩解值及回生值降低;峰值温度TP显著增加,热焓值ΔH降低,表明添加玉木耳多糖使体系具有较好的稳定性和抗老化性,且随着多糖添加量增加,效果更加显著。添加玉木耳多糖后,体系稠度系数K增大,流体指数n降低,假塑性增强且更易剪切稀化,储能模量和损耗模量增加,其中添加0.5%玉木耳多糖时体系的储能模量最大。扫描电子显微镜观察表明,玉木耳多糖使体系内部孔隙变小,添加0.5%和1.0%玉木耳多糖的复配体系具有更加均匀、致密的凝胶结构。红外光谱分析可知,体系未形成新的基团,当添加0.5%玉木耳多糖时,淀粉结构的有序程度升高,添加1.0%、2.0%、5.0%和10.0%玉木耳多糖时,淀粉结构的有序程度下降。本研究可为玉木耳多糖在淀粉基食品中的应用提供一定参考。

关键词: 玉木耳多糖;玉米淀粉;理化特性;结构性质

Abstract: In this paper, different concentrations of polysaccharides extracted from Auricularia cornea Ehrenb. were used to prepare corn starch-polysaccharide blends, and their physicochemical and structural properties were studied. The results showed that compared with those of corn starch, the peak viscosity and peak time of blends was increased, the breakdown and setback was decreased, the peak temperature (TP) was increased significantly, and the enthalpy difference (ΔH) was decreased, indicating improved stability and anti-aging capacity. This effect was more significant with increasing level of polysaccharide addition. After the addition of the polysaccharides, the consistency coefficient K was increased, the fluid index n was decreased, the pseudoplasticity was enhanced leading to the easier occurrence of shear thinning, and the storage and loss moduli were increased. The maximum storage modulus was observed with addition of 0.5% A. cornea Ehrenb. polysaccharides. Scanning electron microscopy (SEM) showed that the polysaccharides reduced the size of pores within the microstructure, and the blends with 0.5% and 1.0% A. cornea Ehrenb. polysaccharides had a more uniform and dense gel structure. Infrared spectroscopy showed that no new groups were formed in the starch-polysaccharide blends. The structural orderliness of starch was improved at an addition level of 0.5% but reduced at 1.0%, 2.0%, 5.0% and 10.0%. This study can provide a reference for the application of A. cornea Ehrenb. polysaccharides in starch-based foods.

Key words: Auricularia cornea Ehrenb. polysaccharide; corn starch; physicochemical properties; structural properties

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