Fang Sheng, Zuo Xiao-Bo, Xu Hua-Neng, Meng Yue-Cheng, Liu Yan-Mei
2School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou Zhejiang, 310018 China.
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi Jiangsu, 214122 China.
Food Sci Biotechnol. 2016 Jun 30;25(3):721-727. doi: 10.1007/s10068-016-0125-4. eCollection 2016.
Effects of sucrose fatty acid esters (SEs) with hydrophilic-lipophilic balance (HLB) values of 5 (S-570), 9 (S-970), and 15 (S-1570) on the pasting and rheological properties of waxy rice flour (WRF) were investigated. Rapid Visco Analyzer (RVA) showed that addition of SEs affected the pasting properties of WRF. Rheological experiment includes the steady shear flow characteristics, and dynamic viscoelastic properties were also determined using a controlled-stress rheometer. The steady shear tests demonstrated that the viscosity data fitted well with the power law model ( ≥0.976) and all WRF pastes exhibited typical pseudoplastic and shear-thinning properties. Dynamic rheological measurements revealed that the addition of S-970 and S-1570 significantly increased the values of G' and G″ of samples, whereas the addition of S-570 decreased these values. The addition of S-1570 reduced the value of tan, whereas S-570 and S-970 increased it.
研究了亲水亲油平衡（HLB）值分别为5（S-570）、9（S-970）和15（S-1570）的蔗糖脂肪酸酯（SEs）对糯米粉（WRF）糊化和流变学特性的影响。快速粘度分析仪（RVA）表明，添加SEs会影响WRF的糊化特性。流变学实验包括稳态剪切流动特性，还使用控制应力流变仪测定了动态粘弹性特性。稳态剪切试验表明，粘度数据与幂律模型拟合良好（≥0.976），所有WRF糊均表现出典型的假塑性和剪切变稀特性。动态流变学测量表明，添加S-970和S-1570显著提高了样品的G'和G″值，而添加S-570则降低了这些值。添加S-1570降低了tan值，而S-570和S-970则提高了tan值。
