College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chem. 2020 Jun 15;315:126240. doi: 10.1016/j.foodchem.2020.126240. Epub 2020 Jan 20.
Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation. The results showed that chitosan (CS) increased water migration and starch retrogradation of LS gel, causing the water molecules to easily diffuse as higher mobility free water (T), which was strongly related to the higher short-range ordered and greater hardness of LS-CS gels. The addition of guar gum (GG) and xanthan (XN) interfered with water exudation, and thus increased the tightly bound water fraction (A) of LS-GG blends and decreased the higher mobility free water fraction (A) of LS-XN blends. This retarded the formation of ordered structures of LS gels, consequently, softening LS gel. GG performed better than XN in the above-mentioned effects due to their different molecular characteristics. Water migration can thus effectively depict the effect of hydrocolloids on the properties of LS.
水迁移被用来描述水胶体对长期回生过程中莲藕淀粉（LS）结构和质构特性的影响。结果表明，壳聚糖（CS）增加了 LS 凝胶的水分迁移和淀粉回生，使水分子更容易扩散，形成更高流动性的自由水（T），这与 LS-CS 凝胶具有更高的短程有序性和更大的硬度密切相关。瓜尔胶（GG）和黄原胶（XN）的添加干扰了水分渗出，从而增加了 LS-GG 混合物中结合紧密的水分数（A），并降低了 LS-XN 混合物中流动性较高的自由水分数（A）。这阻碍了 LS 凝胶有序结构的形成，从而使 LS 凝胶变软。由于 GG 和 XN 的分子特性不同，在上述影响中，GG 的效果优于 XN。因此，水迁移可以有效地描述水胶体对 LS 特性的影响。
