玉木耳多糖对杂粮粥糊化、流变及老化特性的影响

doi:10.7506/spkx1002-6630-20191024-253

食品科学 ›› 2021, Vol. 42 ›› Issue (8): 46-51.doi: 10.7506/spkx1002-6630-20191024-253

玉木耳多糖对杂粮粥糊化、流变及老化特性的影响

孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣

（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 130118）

出版日期:2021-04-25 发布日期:2021-05-14
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400700；2016YFD0400702）；全国粮食行业领军人才项目（LL2018201）

Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge

SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng

(National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Online:2021-04-25 Published:2021-05-14

摘要/Abstract

摘要： 以糯玉米、燕麦、小米、红豆、绿豆、芸豆为原料，玉木耳多糖为稳定剂，研制一款罐装杂粮粥。通过快速黏度分析仪、流变仪、差示扫描量热仪结合Avrami模型对杂粮粥进行测定分析，研究玉木耳多糖对杂粮粥加工过程中糊化特性、流变特性和贮藏期间老化特性的影响。结果表明：玉木耳多糖添加量与杂粮粥体系峰值黏度、最终黏度呈正相关，与回生值和衰减值呈负相关；随着玉木耳多糖添加量增加，剪切应力显著增加（P＜0.05），但玉木耳多糖并未改变杂粮粥的流体性质，杂粮粥仍为假塑性流体；玉木耳多糖使杂粮粥样品重结晶温度（T0和TC）的上升速率减缓，老化焓值ΔH降低了46%；建立老化动力学Avrami模型表明，玉木耳多糖添加量与结晶速率k值呈负相关。玉木耳多糖添加量为9%杂粮粥加工和贮藏品质最佳。?

关键词: 玉木耳多糖；杂粮粥；贮藏期；老化；流变

Abstract: A canned coarse cereal porridge was made from waxy corn, oats, millet, red beans, mung beans, and cowpea with added Auricularia cornea polysaccharide (ACP) as a stabilizer. The effects of A. cornea polysaccharide on the gelatinization, rheological, and retrogradation characteristics of porridge were measured by rapid visco analyzer (RVA), rheometer, and differential scanning calorimeter (DSC) combined with Avrami model. The results showed that the addition of ACP was positively correlated with the peak viscosity and final viscosity of porridge, but negatively correlated with the setback and breakdown values. The shear stress was significantly (P < 0.05) increased with increasing ACP addition, while ACP did not change fluid properties of the porridge. The porridge with ACP was still a pseudoplastic fluid. The increase in recrystallization temperature (T0 and TC) of the porridge samples was slowed down with the addition of ACP, and the aging ΔH was decreased by 46%. The Avrami model of aging kinetics showed that the amount of A. cornea polysaccharide added to the porridge was negatively correlated with the crystallization rate k. The porridge with 9% ACP had the best processing and storage quality.

Key words: Auricularia cornea polysaccharide; coarse cereal porridge; storage period; retrogradation; rheology

中图分类号:

TS202.3

孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.

SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng. Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge[J]. FOOD SCIENCE, 2021, 42(8): 46-51.

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玉木耳多糖对杂粮粥糊化、流变及老化特性的影响

Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge

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