摘要
为了提高小麦淀粉凝胶的冻融稳定性,研究了单硬脂酸甘油酯对小麦淀粉凝胶晶体结构、热力学特性及质构特性的影响。结果表明,X-射线衍射图显示样品中含有V-型结晶结构,说明单甘酯与淀粉结合形成了淀粉-单甘酯复合物;差示扫描量热仪测定显示,淀粉凝胶样品含有直链淀粉重结晶的熔融峰和淀粉-单甘酯复合物的熔融峰,复合物熔融焓显著小于淀粉凝胶熔融焓;经过5次冻融循环,小麦淀粉凝胶中淀粉分子发生了重结晶,淀粉凝胶的结晶度从15.37%增大至18.75%,而添加单甘酯形成复合物的淀粉凝胶结晶度从13.98%增大至17.35%;随着冻融循环增加,小麦淀粉凝胶中支链淀粉重结晶的熔融焓增加显著大于含复合物淀粉凝胶中支链淀粉重结晶的熔融焓增加,并且小麦淀粉凝胶硬度显著大于含复合物淀粉凝胶硬度。说明单甘酯与淀粉形成复合物能提高小麦淀粉凝胶的冻融稳定性。
In order to improve the freeze - thaw stability of wheat starch gels, the influence of monostearin on the crystal structure, thermodynamic property and texture properties of wheat starch gels were investigated. Results in- dicated that samples had a typical V -type crystal structure via X -ray diffraction （XRD）and monostearin and starch formed the starch - monostearin complex ; differential scanning calorimetry （ DSC ） showed that the wheat starch gels contained melting peak of amylose starch recrystallization and melting peak of complexes starch gels. The melting en- thalpy of complexes was significantly reduced compared with wheat starch gels. The recrystallization of starch mole- cules was increased by the 5 freeze - thaw cycles in wheat starch gels. The crystallinity of wheat starch gels was added from 15.37% to 18.75% and that of complexes was added from 13.98% to 17.35%. The increasing in melting en- thalpy of amylopectin recrystallization in wheat starch gels was significantly larger than that of complexes starch gels. Further, the hardness of wheat starch gels was greater than that of complexes starch gels. It could be concluded that the addition of monostearin to wheat starchs to form complexes improved the freeze -thaw stability of wheat starch gels.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第7期55-59,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31101341)
河南教育厅科技攻关(14A550014)
