Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro Gwangjin-gu, Seoul 05006, Republic of Korea.
Samyang Corp. Food R&D Center, 295 Pangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea.
Food Chem. 2019 Mar 15;276:9-14. doi: 10.1016/j.foodchem.2018.09.168. Epub 2018 Sep 29.
The effects of turanose on the physicochemical properties of rice flour systems (aqueous suspension, dough, and noodles) were investigated in terms of rheology, microstructure, and water mobility. Inclusion of turanose increased the pasting viscosities of rice flour by maintaining a closely-packed structure at high temperatures that was confirmed by the real-time microscopic measurements during heating. The elevated probability of intergranular interactions by turanose apparently raised both storage (G') and loss (G″) moduli of the rice flour pastes as well as their respective viscosities. NMR spin-spin relaxation times showed two distinct water populations in the turanose-rice flour samples. The Mixolab experiments demonstrated that the rice doughs with higher levels of turanose exhibited greater dough stability as well as higher degrees of starch gelatinization and retrogradation. Furthermore, the extruded rice noodles containing turanose exhibited a higher expansion ratio and a firmer texture that contributed to lowering the cooking loss by 24.5%.
研究了塔洛糖对米粉体系（水悬浮液、面团和面条）物理化学性质的影响，从流变学、微观结构和水分迁移方面进行了研究。包含塔洛糖通过在高温下保持紧密堆积的结构来增加米粉的糊化粘度，这在加热过程中的实时显微镜测量中得到了证实。塔洛糖明显增加了颗粒间相互作用的可能性，从而提高了米粉糊的储能模量（G'）和损耗模量（G"）以及它们各自的粘度。NMR 自旋-自旋弛豫时间表明，在塔洛糖-米粉样品中存在两种不同的水群体。Mixolab 实验表明，含有较高水平塔洛糖的米粉面团具有更高的面团稳定性以及更高的淀粉糊化和回生程度。此外，含有塔洛糖的挤出米粉面条表现出更高的膨胀比和更坚实的质地，有助于降低 24.5%的烹饪损失。
