不同冻结温度下低聚糖对小麦淀粉颗粒的颗粒结构、糊化和热性质的影响。
Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
出版信息
Food Chem. 2020 Jun 15;315:126209. doi: 10.1016/j.foodchem.2020.126209. Epub 2020 Jan 13.
The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.
研究了果寡糖（FOS）、半乳寡糖（GOS）和木寡糖（XOS）对不同冻结温度下小麦淀粉糊化、回生、热性质和颗粒大小的影响。结果表明，随着冻结温度的升高，小麦淀粉的孔隙率、粒径、峰值黏度增加。添加 16%的寡糖到淀粉中，淀粉颗粒的孔隙率、粒径、结晶度、起始糊化温度、峰值、崩解和回生黏度均显著降低，其顺序为 XOS > GOS > FOS。然而，糊化温度升高。寡糖的添加（特别是 XOS，其对抑制淀粉回生的效果最为显著）在一定程度上可以抑制淀粉晶体结构的形成，减少冰晶对淀粉颗粒的损伤，延缓淀粉回生。因此，功能性寡糖可以作为一种潜在有效的添加剂，提高冷冻淀粉基食品的冷冻稳定性。
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