退火温度和时间对甘薯粉水凝胶结构及物理化学性质的影响
Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels.
作者信息
Zhang Ziwen, Shang Mengshan, Julian McClements David, Qiu Chao, Ji Na, Dai Lei, Qin Yang, Xiong Liu, Sun Qingjie
机构信息
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Qingdao Special Food Research Institute, Qingdao 266109, China.
出版信息
Food Chem X. 2023 Apr 5;18:100674. doi: 10.1016/j.fochx.2023.100674. eCollection 2023 Jun 30.
The physicochemical properties of sweet potato flour (SPF) can be modified by annealing. Native SPF was annealed in deionized water at a flour-to-water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, or 65 °C for either 12 or 24 h. Annealed SPF maintained the A-type crystalline region and displayed increased relative crystallinity, increased pasting temperature, and decreased breakdown. SPF gels showed enhanced hardness together with better springiness when SPF was annealed at low temperature/long time or high temperature/short time. Annealed SPF hydrogel sheets contained larger, more uniform, and smoother pores than native ones. Noticeably, hydrogel sheets made of SPF annealed at 50 °C for 24 h exhibited advanced fracture strain from 93% to 176%. Overall, this work showed that annealing could modulate the characteristics of SPR hydrogels, which may widen the extent of applications in food industries. However, the annealing conditions need to be optimized.
甘薯粉（SPF）的物理化学性质可通过退火来改变。将天然SPF在去离子水中以1:3（w/v）的粉水比，在50、55、60或65℃的温度下退火12或24小时。退火后的SPF保留了A型结晶区域，并表现出相对结晶度增加、糊化温度升高和破损值降低。当SPF在低温/长时间或高温/短时间退火时，SPF凝胶表现出更高的硬度和更好的弹性。退火后的SPF水凝胶片比天然的含有更大、更均匀且更光滑的孔隙。值得注意的是，在50℃下退火24小时制成的SPF水凝胶片的断裂应变从93%提高到了176%。总体而言，这项工作表明退火可以调节SPF水凝胶的特性，这可能会扩大其在食品工业中的应用范围。然而，退火条件需要优化。
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