瓜尔豆胶对发酵小麦淀粉结构和理化性质的影响

摘要/Abstract

摘要： 向自然发酵72 h的发酵小麦淀粉（Fermented wheat starch，FS）里添加不同质量分数（0、0.1%、0.3%、0.5%）的瓜尔豆胶（Guar gum，GG），研究FS-GG复合物的结构和理化性质的变化。结果表明，添加GG显著降低了FS的浸出直链淀粉含量和膨胀力，FS-GG复合物的峰值黏度、回生值明显低于FS；GG可导致FS颗粒聚集，形成紧密的网状凝胶结构，其储能模量和损耗角正切值整体增大。傅里叶变换红外光谱（FT-IR)、差式扫描量热法（DSC）和X射线衍射（XRD）结果显示，GG降低了FS的有序度、热焓值和相对结晶度。贮藏期间，FS-GG复合物的凝胶硬度上升缓慢。本研究结果说明，GG通过改变FS的结晶结构和凝胶结构，延缓了FS的老化，其中，添加0.5% GG的FS-GG复合物效果最好。

关键词: 发酵小麦淀粉, 瓜尔豆胶, 结构变化, 理化特性

Abstract: The structure and physicochemical properties of the fermented wheat starch-guar gum (FS-GG) complex were studied by adding different mass fractions (0, 0.1, 0.3, 0.5%, m/m) of guar gum (GG) into wheat starch fermented (FS) for 72 h. The results showed that the addition of GG significantly reduced the leached amylose content and swelling power of FS, and the peak viscosity and setback value of FS-GG complex were lower than the FS. GG clumped FS granules together and formed a tight network structure of FS gel, and the storage modulus (G') and loss tangent (tanδ) values were higher after the addition of GG. Fourier transform infrared spectroscopy (FT-IR), Differential scanning calorimrtry (DSC) and X-ray diffraction(XRD) results indicated that the addition of GG reduced order degree, gelatinization enthalpy and relative crystallinity of FS. The gel firming of FS-GG complex increased slowly during storage. The results of this study indicated that the GG delayed the retrogradation of the FS by changing the crystal structure and gel structure of the FS, and the FS-GG composited with 0.5% GG had the best effect.?

Key words: fermented wheat starch, guar gum, structural changes, physicochemical characteristic

中图分类号:

TS231

丁欣欣范欣蔡启玲李小平. 瓜尔豆胶对发酵小麦淀粉结构和理化性质的影响[J]. 食品科学, 0, (): 0-0.

Xin-Xin DING xin fan Xiaoping LI. Structure and Physicochemical properties on complexes of fermented wheat starches with Guar gum[J]. FOOD SCIENCE, 0, (): 0-0.

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