磁场对小麦淀粉凝胶老化特性的影响

doi:10.7506/spkx1002-6630-20251210-100

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 258-265.doi: 10.7506/spkx1002-6630-20251210-100

• 食品工程 • 上一篇

磁场对小麦淀粉凝胶老化特性的影响

张艳艳，肖倩，李敏，王宏伟，张华，申慧珊

（1.郑州轻工业大学食品与生物工程学院，河南郑州 450001；2.面制食品国家地方联合工程研究中心（河南），河南郑州 450001；3.河南省速冻米面与调制食品重大校企研发中心，河南郑州 450001）

发布日期:2026-07-02
基金资助:
河南省高校科技创新人才支持计划项目（26HASTIT064）；河南省重点研发专项（231111113200）；中原科技创新领军人才项目（254000510024）

Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel

ZHANG Yanyan, XIAO Qian, LI Min, WANG Hongwei, ZHANG Hua, SHEN Huishan

(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China; 3. Henan Province Major University-Enterprise Joint R&D Center for Quick-Frozen Rice, Flour, and Prepared Foods, Zhengzhou 450001, China)

Published:2026-07-02

摘要/Abstract

摘要： 为了延缓淀粉凝胶食品老化，提升淀粉凝胶食品品质，本研究通过测定淀粉凝胶贮藏过程中的硬度、凝胶强度、失水率、水分分布、老化度、结晶结构、短程有序结构及微观结构的变化，研究了磁场对小麦淀粉凝胶老化特性的影响。结果表明，磁场可显著抑制淀粉凝胶的老化，且抑制效果与磁场强度呈正相关。贮藏第8天时，与对照组（0 mT）相比，15 mT磁场处理组的硬度、凝胶强度和老化度分别降低了26.38%、23.12%和65.57%，表明磁场抑制了淀粉凝胶的老化。同时，磁场显著降低了淀粉凝胶的失水率，抑制了贮藏期间淀粉凝胶中强结合水向自由水的迁移，表明磁场增强了淀粉凝胶在贮藏过程中的水分保留能力，更好地维持了体系的水分分布状态。此外，在贮藏第8天，随着磁场强度从0 mT增加至15 mT，淀粉凝胶的相对结晶度由32.95%降低至27.39%，短程有序度由0.906降低至0.824，表明磁场阻碍了贮藏过程中淀粉分子的有序重排，有效延缓了淀粉凝胶的老化进程。本研究为淀粉凝胶食品在贮藏过程中品质控制与货架期延长提供了一种具有潜力的新方法。

关键词: 磁场；小麦淀粉凝胶；老化特性；结构分析

Abstract: To retard the retrogradation of starch gel foods and enhance their quality, this study investigated the effect of magnetic field on the retrogradation characteristics of wheat starch gel. Changes in hardness, gel strength, water loss rate, water distribution, retrogradation degree, crystalline structure, short-range order, and microstructure were determined during the storage of starch gel. The results indicated that the magnetic field significantly inhibited the retrogradation of starch gels, and this inhibitory effect was positively correlated with magnetic field intensity. On the 8th day of storage, compared with the control group (0 mT), the hardness, gel strength, and retrogradation degree of the starch gel treated with 15 mT magnetic field were reduced by 26.38%, 23.12%, and 65.57%, respectively. These results demonstrate that the magnetic field effectively suppresses the retrogradation of starch gels. Meanwhile, the magnetic field significantly reduced the water loss rate of starch gel, and inhibited the transformation of strongly bound water into free water in the gel. This indicated that the magnetic field enhanced the water retention capacity of starch gel during storage, and maintained the water distribution in the system. Moreover, on the 8th day of storage, as the magnetic field intensity increased from 0 to 15 mT, the relative crystallinity of the starch gel decreased from 32.95% to 27.39%, and the degree of short-range order decreased from 0.906 to 0.824. This indicated that the magnetic field inhibited the ordered rearrangement of starch molecules during storage, thereby delaying the retrogradation of starch gels. This study offers a promising new approach for the quality control and shelf-life extension of starch gel foods during storage.

Key words: magnetic field; wheat starch gel; retrogradation characteristics; structural analysis

中图分类号:

TS235.1

张艳艳，肖倩，李敏，王宏伟，张华，申慧珊. 磁场对小麦淀粉凝胶老化特性的影响[J]. 食品科学, 2026, 47(11): 258-265 https://doi.org/10.7506/spkx1002-6630-20251210-100

ZHANG Yanyan, XIAO Qian, LI Min, WANG Hongwei, ZHANG Hua, SHEN Huishan. Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel[J]. FOOD SCIENCE, 2026, 47(11): 258-265 https://doi.org/10.7506/spkx1002-6630-20251210-100

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磁场对小麦淀粉凝胶老化特性的影响

Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel

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