菝葜多糖对小麦淀粉糊化、热及流变学特性的影响。
Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Environment and Food Engineering, LiuZhou Vocational & Technical College, LiuZhou 545000, China.
出版信息
Int J Biol Macromol. 2018 Oct 15;118(Pt A):945-951. doi: 10.1016/j.ijbiomac.2018.06.178. Epub 2018 Jul 1.
In this study, the effects of Mesona chinensis polysaccharide (MCP) on the pasting, thermal, rheological, and textural properties of wheat starch were investigated. Rapid viscosity analysis results showed that MCP protects the integrity of starch granules at low concentration in the early stage of pasting. The gelatinization temperature of wheat starch-MCP gels was markedly increased with the increase in polysaccharide concentration, whereas gelatinization enthalpy (ΔH) decreased. Rheological analysis showed that the starch:MCP = 8.5:1.5 system exhibited a strong thixotropic property and the highest G' and G″ among the other systems. The same results were observed in the textural experiment, indicating the existence of strong intermolecular interactions between starch granules and MCP. These results indicated that MCP can improve the thermal stability in the early stage of pasting and enhance the rheological properties of wheat starch.
本研究考察了野木瓜多糖（MCP）对小麦淀粉糊化、热学、流变学和质构特性的影响。快速黏度分析结果表明，MCP 在糊化初期低浓度下保护淀粉颗粒的完整性。随着多糖浓度的增加，小麦淀粉-MCP 凝胶的糊化温度明显升高，而糊化焓（ΔH）降低。流变学分析表明，淀粉：MCP=8.5:1.5 体系表现出较强的触变特性，在其他体系中具有最高的 G'和 G″。质构实验也得到了相同的结果，表明淀粉颗粒和 MCP 之间存在强烈的分子间相互作用。这些结果表明，MCP 可以提高糊化初期的热稳定性，增强小麦淀粉的流变学特性。
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