引用本文:[点击复制]
[点击复制]
【打印本页】【下载PDF全文】 查看/发表评论下载PDF阅读器关闭

←前一篇|后一篇→

过刊浏览    高级检索

本文已被:浏览次   下载 本文二维码信息
码上扫一扫!
淀粉凝胶冷藏过程中水分分布、流变性、 热焓值和晶体结构的变化
陶雨辰,丁燕燕,何李晔紫,申明玉,杨丽萍,曹川,周裔彬
0
(安徽农业大学茶与食品科技学院,合肥 230036)
摘要:
以20%的籼米淀粉(IRS)、糯米淀粉(GRS)在100℃下糊化30 min,待其降至室温后放置在4℃中贮藏,于0 h、3 h、6 h、12 h、1 d、3 d、5 d、7 d、14 d和21 d取样测定水分分布和物化性质。结果表明,籼米淀粉胶(IRSG)在贮藏0~3 d之间,结合水(A21)变化不大,半结合水(A22)快速下降,从第5天开始,出现了自由流动水(A23),A23缓慢上升;糯米淀粉胶(GRSG)在0~21 d期间,A21缓慢上升,A22快速下降。籼米和糯米淀粉凝胶的储能模量(G′)和损耗模量(G″)都随贮藏时间的延长而增大,IRSG的G′和G″在老化的0~6 h内增幅平缓,第12小时至第3天迅速增加,5~14 d平缓增长,21 d又迅速增加。GRSG的G′和G″的增速一直保持平稳。IRSG和GRSG冷藏过程中老化焓(ΔH)和结晶度随着贮藏时间的延长而平缓增加,并且IRSG的最终ΔH和结晶度比GRSG大。
关键词:  淀粉凝胶  冷藏  水分分布  老化  结晶度
DOI:10.13610/j.cnki.1672-352x.20191013.004
投稿时间:2019-01-23
基金项目:国家自然科学基金(31271960)资助。
Changes in water distribution, rheology, thermal enthalpy and crystal structure during starch gel freezing
TAO Yuchen,DING Yanyan,HE Liyezi,SHEN Mingyu,YANG Liping,CAO Chuan,ZHOU Yibin
(School of Tea and Food Science, Anhui Agricultural University, Hefei 230036)
Abstract:
In this experiment, 20% Indica rice starch (IRS) and glutinous rice starch (GRS) were gelatinized at 100℃ for 30 min. When the samples were cooled to room temperature, which were further stored at 4 °C for 0 h, 3 h, 6 h, 12 h, 1 d, 3 d, 5 d, 7 d, 14 d and 21d to detect the water distribution and physicochemical properties. The bound water (A21) of Indica rice starch gel (IRSG) changed little during storage period of 0-3 days, and the semi-bound water (A22) decreased rapidly. On the 5th day, free flowing water (A23) appeared, and A23 increased slowly. During the storage of glutinous rice starch gel (GRSG) for 0-21d, A21 slowly increased, while A22 decreased rapidly. The storage (G′) and loss (G″) moduli of IRSG and GRSG increased with the prolongation of storage time. The G′ and G″ of IRSG increased slowly for aging 0-6 h, increased rapidly from the 12th hour to the 3rd day, increased slowly from the 5 to the 14 day, and then increased rapidly on the 21th day. The increased G′ and G″ in GRSG remained stable. The aging enthalpy (ΔH) and crystallinity of IRSG and GRSG increased slowly with the prolongation of storage time, and the final ΔH and crystallinity of IRSG were larger than GRSG.
Key words:  starch gel  cold storage  water mobility  retrogradation  crystallinity

用微信扫一扫

用微信扫一扫