摘要
将不同比例的交联甜菜果胶(CSBP)添加到豌豆淀粉(PS)中,制备CSBP-PS复配体系,并对复配体系的糊化及流变性能进行研究。结果表明:随着CSBP添加量的提高,复配体系的峰值黏度、崩解值、终值黏度和回生值均逐渐升高(P<0.05),而糊化温度逐渐降低(P<0.05)。CSBP的存在使CSBP-PS复配体系的透光率降低,而膨胀势升高,同时更不容易发生凝沉现象(P<0.05)。流变实验表明,所有CSBP-PS复配体系都是典型的假塑性流体,随着CSBP添加量的增加,复配体系的屈服应力和稠度系数均增大,黏弹性增强。粒径分析结果表明,添加CSBP后复配体系颗粒粒径显著增大(P<0.05)。此外,扫描电子显微镜观察发现,CSBP-PS复配体系呈蜂窝状结构,随着CSBP添加量的增加,复配体系的网络结构变得更加规则,孔洞增大,孔壁增厚。
In this paper,different concentrations of cross-linked sugar beet pectin(CSBP)were added to pea starch(PS)to prepare CSBP-PS blends,and the gelatinization and rheological properties of the blends were investigated.The results indicated that with the increase of CSBP addition,the peak viscosity,breakdown value,final viscosity and setback value of the blends gradually increased(P<0.05),while the pasting temperature decreased(P<0.05).The presence of CSBP reduced the light transmittance of the CSBP-PS blends,while increased the swelling power(P<0.05).The CSBP-PS blends were less prone to retrogradation as the addition concentration of CSBP increased.Rheological measurements results indicated that all CSBP-PS blends were typical pseudoplastic fluids.With the increased concentration of CSBP,the yield stress and consistency coefficient of the blends increased,and the viscoelasticity improved.Particle size distribution revealed that the particle size of the blends significantly increased after CSBP was added(P<0.05).In addition,scanning electron microscopy observation found that the CSBP-PS blends were honeycomb structure.The network structure of the blends became more regular,the hole size larger,and the hole wall thicker as the concentration of CSBP increased.
作者
徐磊
闫璟圆
陈舒拉
白兆良
王子成
王畅
王晓乐
Xu Lei;Yan Jingyuan;Chen Shula;Bai Zhaoliang;Wang Zicheng;Wang Chang;Wang Xiaole(Department of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian 223003)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第1期102-108,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金青年科学基金项目(31801581)
江苏省大学生创新创业训练计划项目(202211049091Y、202211049427YJ)。
关键词
交联甜菜果胶
豌豆淀粉
糊化
流变
cross-linked sugar beet pectin
pea starch
gelatinization
rheological properties
