菊粉对大米淀粉凝胶冻融稳定性的改善及其机制。
Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
出版信息
Food Chem. 2018 Dec 1;268:324-333. doi: 10.1016/j.foodchem.2018.06.086. Epub 2018 Jun 19.
Three types of inulin with different degree of polymerization (average DP < 10, DP ≥ 10, and DP > 23) were used to improve the freeze-thaw stability of rice starch gel. The gels with or without addition of inulin were subjected to seven freeze-thaw cycles (FTC). Inulin enhanced the water holding capacity and reduced the amount of freezable water of the gels, thereby decreasing the syneresis of the gels during seven FTC. In addition, the amylose and amylopectin retrogradation of the gels were retarded. By adding inulin, the microstructure of gel network was stabilized, and the deterioration in viscoelastic properties of the gels during seven FTC was reversed. Therefore, inulin was an effective additive for preserving the quality of freeze-thawed rice starch gels. Furthermore, low DP inulin had higher water holding capacity than high DP one, as a result the inulin with lower DP was more effective.
三种聚合度不同的菊粉（平均 DP＜10、DP≥10 和 DP＞23）被用于改善大米淀粉凝胶的冻融稳定性。添加或不添加菊粉的凝胶经过 7 次冻融循环（FTC）。菊粉提高了凝胶的持水能力，减少了游离水的含量，从而减少了凝胶在 7 次 FTC 期间的析水。此外，还延缓了凝胶中直链淀粉和支链淀粉的回生。通过添加菊粉，稳定了凝胶网络的微观结构，逆转了凝胶在 7 次 FTC 期间粘弹性的恶化。因此，菊粉是一种有效的添加剂，可用于保持冻融大米淀粉凝胶的质量。此外，低 DP 菊粉的持水能力高于高 DP 菊粉，因此低 DP 菊粉的效果更好。
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