State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Int J Biol Macromol. 2022 Dec 1;222(Pt A):114-120. doi: 10.1016/j.ijbiomac.2022.09.090. Epub 2022 Sep 13.
Nowadays，It is difficult for the polysaccharide-starch system to meet demand of practical production owing to the poor gel properties. Therefore, aiming to further improve the practical application of polysaccharide-starch gel, the effects of gallic acid (GA) and heat moisture treatment (HMT) on the gel properties and microstructure of yam starch/chitosan (YS/CS) composite gels were investigated. Swell power (SP) results showed that GA and HMT treatment respectively reduced the SP of YS gel by 3.24 g/g and 6.03 g/g, given that GA and HMT decrease the rheology of the water phase inhibiting the entry of water into the swollen starch. In the pasting process, HMT reduced pasting viscosity of the HMT/YS system because only little amylose was leached in the medium for elevating its viscosity after HMT. The rheological properties suggested that high temperature treatment of HMT facilitated the disruption and disintegration of starch granules resulting dynamic modulus had a decline trend. The elastic properties of GA/YS gels were enhanced with the addition of GA, which could be supported by the thicken lamellar observed in its microstructure. In general, GA and HMT effectively alter the gel properties of YS/CS gel system, and facilitate its practical application in food industry.
如今，由于较差的凝胶性能，多糖-淀粉体系难以满足实际生产的需求。因此，本研究旨在进一步提高多糖-淀粉凝胶的实际应用，研究了没食子酸（GA）和湿热处理（HMT）对山药淀粉/壳聚糖（YS/CS）复合凝胶的凝胶性能和微观结构的影响。溶胀能力（SP）结果表明，GA 和 HMT 处理分别使 YS 凝胶的 SP 降低了 3.24 g/g 和 6.03 g/g，这是因为 GA 和 HMT 降低了水相的流变学性质，抑制了水进入溶胀淀粉。在糊化过程中，HMT 降低了 HMT/YS 体系的糊化粘度，因为 HMT 后只有少量直链淀粉从介质中浸出，从而提高了其粘度。流变性能表明，高温处理 HMT 有利于淀粉颗粒的破坏和崩解，导致动态模量呈下降趋势。GA 的加入增强了 GA/YS 凝胶的弹性特性，这可以通过其微观结构中观察到的增厚层状结构得到支持。总的来说，GA 和 HMT 有效地改变了 YS/CS 凝胶体系的凝胶性能，有助于其在食品工业中的实际应用。
