Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
J Food Sci. 2022 Feb;87(2):623-635. doi: 10.1111/1750-3841.16006. Epub 2022 Jan 8.
In this work, we investigated the effects of sucrose (0%-30%, w/w) on the pasting properties, retrogradation, freeze-thaw stability, texture, and the possible interaction with corn starch-tamarind seed polysaccharide (CS-TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS-TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze-thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross-link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch-based products, such as glue pudding and other starch desserts.
在这项工作中，我们研究了蔗糖（0%-30%，w/w）对糊化特性、回生、冻融稳定性、质构以及与玉米淀粉-罗望子多糖（CS-TSP）混合物可能相互作用的影响。蔗糖提高了 CS-TSP 混合物的糊化温度（从 76.4 ± 0.1°C 增加到 87.6 ± 0.0°C）、峰值黏度（从 3358.0 ± 1.4 cP 增加到 7732.5 ± 44.5 cP）和最终黏度（从 3514.0 ± 31.1 cP 增加到 7724.5 ± 142.1 cP）。此外，蔗糖限制了混合物糊化后储能模量的增加、结合水向自由水的转移以及冻融过程中的水分渗出。此外，蔗糖导致更完整的凝胶结构，具有更强的抵抗力。扫描电子显微镜和荧光标记分析表明，蔗糖的存在有助于直链淀粉或直链淀粉与 TSP 之间的紧密缠结或交联。因此，本研究中的这些结果可能有助于改善基于淀粉的产品的物理化学性质，如胶状布丁和其他淀粉甜点。
