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食品研究与开发:2024,45(7):94-102
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冻融处理不同来源淀粉魔芋复合凝胶特性及其影响
(湖南农业大学 食品科学技术学院,湖南 长沙 410125)
Effect of Different Sources of Starch and Properties of Konjac Gel under Freeze-Thaw Treatment
(School of Food Science and Technology,Hunan Agricultural University,Changsha 410125,Hunan,China)
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投稿时间:2023-12-08    
中文摘要: 为探究冻融处理不同来源淀粉对魔芋凝胶的影响,以6 种不同的市售淀粉,按不同淀粉与魔芋粉的质量比来制备冷冻复合凝胶。基于各种不同来源淀粉理化性质,综合分析复合凝胶的质构特性和持水性差异,通过相关性分析探究不同来源淀粉对魔芋凝胶的影响。结果表明,不同来源淀粉间直链淀粉含量、糊化特性以及淀粉凝胶的流变特性存在差异,添加不同来源淀粉均可以改善冷冻复合凝胶的凝胶品质,降低凝胶硬度的同时提高弹性,淀粉与魔芋质量比(2∶8)可提高复合凝胶的持水性。而不同来源淀粉的添加对凝胶品质影响存在差异性,其中小麦淀粉魔芋复合凝胶综合品质最优,与纯魔芋凝胶相比具有较好的弹性及内聚性。小麦淀粉与魔芋粉质量比为1∶9 时改善冷冻复合凝胶特性效果最佳。
Abstract:In order to investigate the effect of freeze-thaw treatment on konjac gel from different sources of starch,the frozen composite gel was prepared by using 6 different kinds of starches on the market according to the mass ratio of different starches to konjac powder.Based on the physicochemical properties of various starches from different sources,the structural properties and water retention of composite gels were analyzed comprehensively,and the effects of different starches on konjac gels were investigated by correlation analysis.The results showed that the amylose content,gelatinization properties and rheological properties of starch gels from different sources were different.Addition of different starches could improve the gel quality,reduce the gel hardness and improve the elasticity of the gel,and the starch/konjac mass ratio(2∶8)could improve the water retention of the gel.The addition of starch from different sources had different effects on the gel quality,among which wheat starch konjac composite gel had the best comprehensive quality and better elasticity and cohesiveness than pure konjac gel.When the mass ratio of wheat starch to konjac powder was 1∶9,it was the best to improve the properties of frozen composite gel.
文章编号:202407014     中图分类号:    文献标志码:
基金项目:湖南省重点领域研发项目(2019NK2131);湖南创新型省份建设专项(2019NK2131)
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