Key Laboratory of Tea Biochemistry & Biotechnology, Anhui Agricultural University, Hefei 230036, China.
Carbohydr Polym. 2013 Jan 30;92(1):441-7. doi: 10.1016/j.carbpol.2012.09.037. Epub 2012 Sep 28.
The compatibilities of amylose/tea polysaccharide (Am/TPS) and amylopectin/tea polysaccharide (Ap/TPS) in water were investigated with theoretical calculations and experimental measurements. To achieve this, dilute-solution viscometry (DSV) and high-speed differential scanning calorimetry (hyper-DSC) were used. The compatibility criteria on the basis of Δb(m), ΔB(m), μ, Δη and thermodynamic parameters, T(g) and ΔT(g) were estimated. The data obtained from DSV show that the Am/TPS mixtures with 0.65:0.35, the Ap/TPS mixtures with (a) 0.85:0.15 and (b) 0.75:0.25 at limited moisture are completely miscible. The results were also confirmed using DSC. A texture analyzer was also used to study effects of Am/TPS and Ap/TPS with different weight fractions on the textures of mixed sol. The results show that the firmness, consistency, cohesiveness and index of viscosity of the Am/TPS and Ap/TPS sol increase with the increase of TPS level and that TPS could provide a more desirable physical structure for starch-based foods.
采用理论计算和实验测量的方法研究了直链淀粉/茶多糖（Am/TPS）和支链淀粉/茶多糖（Ap/TPS）在水中的相容性。为此，使用了稀溶液黏度法（DSV）和高速差示扫描量热法（hyper-DSC）。根据 Δb(m)、ΔB(m)、μ、Δη 和热力学参数 T(g) 和 ΔT(g) 评估了相容性标准。DSV 获得的数据表明，在有限水分下，Am/TPS 混合物（a）0.65:0.35 和 Ap/TPS 混合物（b）0.75:0.25 具有完全互溶性。这一结果也得到了 DSC 的证实。还使用质构仪研究了具有不同重量分数的 Am/TPS 和 Ap/TPS 对混合溶胶质地的影响。结果表明，Am/TPS 和 Ap/TPS 溶胶的硬度、稠度、内聚性和黏度指数随 TPS 水平的增加而增加，TPS 可为基于淀粉的食品提供更理想的物理结构。
