Zhang Xudong, Guo Dongwei, Xue Jiquan, Yanniotis Stavros, Mandala Ioanna
Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, Northwest A & F University, Yangling, 712100, Shaanxi, China.
Food Funct. 2017 Oct 18;8(10):3792-3802. doi: 10.1039/c7fo01041a.
The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch was investigated. The swelling power decreased with increasing salt concentration from 0% to 2.0% among all starch samples. Waxy starch showed the highest swelling power at different salt levels, while high amylose starch showed the least swelling power. The salt addition increased the gelatinization temperature of waxy starch and normal starch from 71.3 °C to 77.1 °C and from 72.3 °C to 78.2 °C. Their storage modulus (G'), loss modulus (G''), and viscosity values at lower salt concentration were greater than those at higher salt concentration. The increasing tan δ of waxy and normal starch against frequency sweep indicated liquid-like behavior, while high amylose starch exhibited decreasing tan δ indicating solid-like behavior as it was difficult to gelatinize. When sensory evaluation was conducted by trained panelists, it was found that high amylose starch displayed the highest initial saltiness and in-mouth saltiness intensity, accompanied by the greatest thickness, lubrication and stickiness, while waxy starch displayed the lowest values for saltiness perception and mouthfeel.
研究了盐浓度对糯性、普通和高直链玉米淀粉的膨胀力、流变学特性及咸味感知的影响。在所有淀粉样品中，随着盐浓度从0%增加到2.0%，膨胀力下降。在不同盐水平下，糯性淀粉表现出最高的膨胀力，而高直链淀粉表现出最低的膨胀力。添加盐使糯性淀粉和普通淀粉的糊化温度分别从71.3℃升高到77.1℃以及从72.3℃升高到78.2℃。它们在较低盐浓度下的储能模量（G'）、损耗模量（G''）和粘度值大于在较高盐浓度下的值。糯性淀粉和普通淀粉在频率扫描中tanδ增加表明呈现类液体行为，而高直链淀粉tanδ降低表明呈现类固体行为，因为它难以糊化。当由经过训练的评审员进行感官评价时，发现高直链淀粉表现出最高的初始咸味和口腔内咸味强度，同时具有最大的厚度、润滑性和粘性，而糯性淀粉在咸味感知和口感方面表现出最低的值。
