玉米淀粉-枣糖浆凝胶的动态流变特性
Dynamic rheological properties of corn starch-date syrup gels.
作者信息
Mohamed A A, Hussain S, Alamri M S, Abdo Qasem Akram A, Ibraheem M A, Alhazmi M I
机构信息
Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia.
出版信息
J Food Sci Technol. 2019 Feb;56(2):927-936. doi: 10.1007/s13197-018-03558-9. Epub 2019 Jan 25.
The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G') was much greater than the viscous modulus (G″). Different effect between DS and SG on corn starch gel was observed, where SG addition and DS replacement experiments exhibited the highest G'. The tan δ of all samples was in the range of 0.02-0.20 indicating elastic behavior since it is less than unity. The hardness of starch gel ranged from 13 to 146 g and 212-145 for DS replacement and DS addition, respectively. Unlike the replacement experiment, the addition experiment exhibited significant increase in peak viscosity, setback and pasting temperature ( > 0.05). The magnitude of the effect of DS on corn starch gel was more evident compared to SG. This was apparent by looking at the slopes of the linear regression of the log of G' or G″ versus the log of frequency. Based on the information provided here, date syrup application can expand to cover the baking and beverage industries.
研究了与枣糖浆（DS）或糖（SG）混合的玉米淀粉的流变学、糊化和凝胶质地特性。该淀粉的直链淀粉平均含量为27.8%。由于弹性模量（G'）远大于粘性模量（G″），玉米淀粉凝胶被认为具有弹性。观察到DS和SG对玉米淀粉凝胶的不同影响，其中添加SG和用DS替代的实验表现出最高的G'。所有样品的损耗角正切（tan δ）在0.02-0.20范围内，表明其具有弹性行为，因为它小于1。淀粉凝胶的硬度在DS替代和添加DS时分别为13至146克和212至145克。与替代实验不同，添加实验在峰值粘度、回生和糊化温度方面表现出显著增加（P>0.05）。与SG相比，DS对玉米淀粉凝胶的影响程度更明显。通过观察G'或G″的对数与频率对数的线性回归斜率可以明显看出这一点。基于此处提供的信息，枣糖浆的应用可以扩展到烘焙和饮料行业。
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