Li Zhen, Zhang Yao, Ai Zhilu, Fan Huiping, Wang Na, Suo Biao
1College of Food Science and Technology, Henan Agriculture University, Zhengzhou, 450002 Henan People's Republic of China.
2Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou, 45002 Henan People's Republic of China.
J Food Sci Technol. 2019 Jun;56(6):2932-2939. doi: 10.1007/s13197-019-03760-3. Epub 2019 Apr 30.
The objective of this study was to investigate the effects and mechanism of potassium alum (PA) on potato starch noodles to provide a theoretical basis for future searches for new alternatives for PA that are not harmful to the body. The amount of amylose leakage significantly decreased with the PA addition. SEM showed that the honeycomb structure of potato starch noodles with 0.1% PA was diminished. The number of internal pores and average area decreased from 92 and 580.09 units to 72 and 652.58 units, respectively. NMR indicated that the water holding capacity of potato starch noodles containing PA was greater than that of the control. XRD showed that the crystal structure of potato starch noodles was destroyed and that the crystallinity of potato starch noodles with PA increased from 16.65 to 19.64%. G' and G'' increased, but tanδ decreased. FT-IR showed that PA caused the O-H stretching vibration in the absorption peak to move in the high-field direction and that the ionic bond was dominant in the PA-potato starch interaction system.
本研究的目的是探究明矾（PA）对土豆淀粉面条的影响及其作用机制，为今后寻找对人体无害的PA新替代品提供理论依据。随着PA添加量的增加，直链淀粉泄漏量显著降低。扫描电子显微镜（SEM）显示，添加0.1%PA的土豆淀粉面条的蜂窝状结构减少。内部孔隙数量和平均面积分别从92个和580.09单位减少到72个和652.58单位。核磁共振（NMR）表明，含PA的土豆淀粉面条的持水能力大于对照组。X射线衍射（XRD）显示，土豆淀粉面条的晶体结构被破坏，含PA的土豆淀粉面条的结晶度从16.65%提高到19.64%。储能模量（G'）和损耗模量（G''）增加，但损耗角正切（tanδ）降低。傅里叶变换红外光谱（FT-IR）显示，PA使吸收峰中的O-H伸缩振动向高场方向移动，且在PA-土豆淀粉相互作用体系中离子键占主导地位。
