本斯胶对不同类型淀粉的糊化、流变学和微观结构特性的影响。
The effects of Benth gum on the pasting, rheological, and microstructure properties of different types of starches.
作者信息
Rong Liyuan, Liu Wenmeng, Shen Mingyue, Xiao Wenhao, Chen Xianxiang, Yang Jun, Xie Jianhua
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
International Institute of Food Innovation, Nanchang University, Nanchang, 330200, China.
出版信息
Curr Res Food Sci. 2022 Nov 18;5:2287-2293. doi: 10.1016/j.crfs.2022.11.012. eCollection 2022.
The effect of Benth gum (MCG) on pasting, rheological and texture properties of different types of starches (tubers, cereals, and beans) were investigated. Pasting results showed that the pasting temperatures (PT) of native cereal and beans starch were higher, and MCG decreased the PT of starch granules by competing water with starch granules for water. MCG increased the peak viscosity and breakdown viscosity of native starches except potato starch, and effectively promoted the short-term retrogradation of all kinds of starches. Rheological results also revealed MCG increased apparent viscosity and dynamic modulus of native starch gels, given that the compacter network structures could be formed after adding MCG. The compacter network structures also contribute to the enhancement of gel strength and hardness, and the decreased spin relaxation time of starch gels. The information provided in this paper could help people to understand the different effects of MCG on the various starch, which had certain significance for starch-MCG product development.
研究了本斯胶（MCG）对不同类型淀粉（块茎、谷物和豆类）的糊化、流变学和质地特性的影响。糊化结果表明，天然谷物和豆类淀粉的糊化温度（PT）较高，而MCG通过与淀粉颗粒竞争水分降低了淀粉颗粒的PT。除马铃薯淀粉外，MCG提高了天然淀粉的峰值粘度和崩解粘度，并有效促进了各类淀粉的短期回生。流变学结果还表明，MCG提高了天然淀粉凝胶的表观粘度和动态模量，因为添加MCG后可形成更致密的网络结构。更致密的网络结构也有助于提高凝胶强度和硬度，并缩短淀粉凝胶的自旋弛豫时间。本文提供的信息有助于人们了解MCG对各种淀粉的不同影响，这对淀粉-MCG产品的开发具有一定意义。
Zotero 插件