周剑敏,卞旭,孙佳,孙旭阳,高成成,吴迪,陈凤莲,汤晓智.普鲁兰多糖对籼米粉凝胶及老化特性的影响[J].中国粮油学报,2020,35(5):1-
普鲁兰多糖对籼米粉凝胶及老化特性的影响
Effect of Pullulan on Gel and Retrogradation Properties of Indica Rice Flour
投稿时间:2019-08-22  修订日期:2019-10-29
DOI:
中文关键词:  普鲁兰多糖  籼米粉 凝胶特性  老化特性
英文关键词:Pulluan, rice  flour, gel  properties, retrogradation  properties
基金项目:
作者单位邮编
周剑敏 南京财经大学 210023
卞旭 南京财经大学 
孙佳 南京财经大学 
孙旭阳 南京财经大学 
高成成 南京财经大学 
吴迪 南京财经大学 
陈凤莲 哈尔滨商业大学 
汤晓智* 南京财经大学 210023
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中文摘要:
      探究不同添加量的普鲁兰多糖(0%、2%、4%、6%、8%)对籼米粉糊化特性、流变特性、凝胶质构以及微观结构的影响。结果表明,普鲁兰多糖的添加使米粉的糊化特性、流变特性、凝胶质构和微观结构发生显著变化。随着普鲁兰多糖添加量的增加,混合粉的峰值黏度、最低黏度、崩解值、回生值、弹性模量、黏性模量均逐渐降低,糊化温度略有升高,表明普鲁兰多糖抑制了大米淀粉的糊化;X-射线衍射的分析表明普鲁兰多糖的添加降低了淀粉的重结晶度,抑制了淀粉老化;普鲁兰多糖添加后的凝胶呈现出多孔状结构,表明淀粉连续性的凝胶结构被破坏,从而导致凝胶的硬度、弹性、粘聚性、胶着度、咀嚼性逐渐降低。
英文摘要:
      The effects of pullulan (0%, 2%, 4%, 6%, 8%) on pasting, rheological properties, gel texture and microstructure of indica rice flour were investigated. The results showed that the pasting properties, rheological properties, gel texture and microstructure of rice flour significantly changed with the addition of pullulan. With the increase of pullulan content, the peak viscosity, through viscosity, breakdown value, setback value, storage modulus, and loss modulus of the blended flour decreased, but the pasting temperature increased, indicating that pullulan inhibited gelatinization of rice starch. X-ray diffraction analysis revealed the decrease of recrystallization of the starch, meaning inhibition of starch retrogradation. The gel showed a porous structure with pullulan addition, indicating continuous gel network structure was destroyed. Thus, a decrease in hardness, springiness, cohesiveness, gumminess and chewiness of the gel was observed.
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