Zhou Da-Nian, Zhang Bao, Chen Bo, Chen Han-Qing
School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Food Chem. 2017 Sep 1;230:516-523. doi: 10.1016/j.foodchem.2017.03.088. Epub 2017 Mar 16.
Effects of sucrose, raffinose and stachyose on pasting, thermal, and rheological properties of sweet potato starch (SPS) were investigated. The results indicated that pasting temperature of SPS increased with increasing sugar concentration in the order of stachyose>raffinose>sucrose. Addition of sugars significantly decreased the peak, trough, and final viscosities as well as setback value. The gelatinization temperatures of SPS-sugar mixtures markedly increased with increasing sugar concentration in the order of stachyose>raffinose=sucrose, gelatinization enthalpy also increased when sugar was added at high concentration compared with native starch. The addition of sugars increased the yield stress and consistency coefficient of SPS-sugar mixed pastes. The SPS-sugar mixed pastes exhibited a pseudoplastic and shear-thinning behavior under yield stress condition. Moreover, storage moduli (G') of SPS-sugar mixed pastes decreased with addition of sugars. This study also showed that addition of sugars promoted liquid-like characteristics of SPS-sugar mixed pastes.
研究了蔗糖、棉子糖和水苏糖对甘薯淀粉（SPS）糊化、热学和流变学特性的影响。结果表明，SPS的糊化温度随着糖浓度的增加而升高，顺序为水苏糖>棉子糖>蔗糖。添加糖显著降低了峰值、低谷和最终粘度以及回生值。SPS-糖混合物的糊化温度随着糖浓度的增加而显著升高，顺序为水苏糖>棉子糖 = 蔗糖，与天然淀粉相比，高浓度添加糖时糊化焓也增加。添加糖增加了SPS-糖混合糊的屈服应力和稠度系数。SPS-糖混合糊在屈服应力条件下表现出假塑性和剪切变稀行为。此外，SPS-糖混合糊的储能模量（G'）随着糖的添加而降低。该研究还表明，添加糖促进了SPS-糖混合糊的类液体特性。
