不同聚合度菊粉对小麦淀粉糊化和回生的影响。
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.
机构信息
College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
出版信息
Food Chem. 2017 Aug 15;229:35-43. doi: 10.1016/j.foodchem.2017.02.058. Epub 2017 Feb 15.
The effects of three types of inulin, including FS (DP≤10), FI (DP of 2-60) and FXL (DP≥23), on the gelatinization and retrogradation characteristics of wheat starch were investigated. As the concentration of inulin added into starch increased, the gelatinization temperature increased whereas the breakdown value decreased, and the value of setback first decreased and then increased slightly. The three types of inulin with lower concentrations (<15%) all showed obvious suppression effects on the short-term retrogradation of wheat starch. After 7days of storage, the three types of inulin showed a significant suppression of starch retrogradation in the addition range of 5-7.5%. They can all inhibit amylose retrogradation, but accelerate amylopectin retrogradation. Inulin with lower DP has stronger effects on the starch retrogradation. Generally, the three types of inulin can all retard the retrogradation performance of wheat starch to some extent in the long-term storage.
研究了三种菊粉（FS（聚合度≤10）、FI（聚合度 2-60）和 FXL（聚合度≥23））对小麦淀粉糊化和回生特性的影响。随着菊粉添加量的增加，淀粉的糊化温度升高，而崩解值降低，回生值先降低后略有升高。低浓度（<15%）的三种菊粉均对小麦淀粉的短期回生有明显的抑制作用。贮藏 7d 后，三种菊粉在添加量为 5-7.5%的范围内对淀粉回生有显著的抑制作用。它们都能抑制直链淀粉的回生，但能促进支链淀粉的回生。低 DP 的菊粉对淀粉回生的影响更强。一般来说，三种菊粉在长期贮藏中都能在一定程度上延缓小麦淀粉的回生性能。
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