Zhai Yuheng, Xing Jiali, Luo Xiaohu, Zhang Hao, Yang Kai, Shao Xingfeng, Chen Kaihe, Li Yanan
Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China.
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2021 Oct 13;10(10):2419. doi: 10.3390/foods10102419.
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased ( < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS-PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.
本研究考察了添加果胶（PEC）对蜡质大米淀粉（WRS）理化性质及冻融稳定性的影响。随着PEC含量的增加，WRS的糊化粘度和糊化温度显著升高（<0.05），而其崩解值和回生值降低。差示扫描量热法表明，添加PEC提高了WRS的糊化温度，但降低了其糊化焓。流变学测量表明，添加PEC并未改变WRS-PEC共混物的剪切变稀行为，且储能模量和损耗模量与PEC含量呈正相关。此外，WRS的质构参数随PEC含量的增加而降低。此外，添加PEC降低了淀粉糊的透光率，但在一定程度上提高了WRS的冻融稳定性。这些结果可能有助于基于WRS的食品的开发。
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