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青稞多糖对玉米淀粉糊化和流变特性的影响
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TS201.7

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Effects of Polysaccharides from Highland Barley on Gelatinization and Rheological Properties of Corn Starch
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    摘要:

    为了研究青稞β-葡聚糖（HBBG）和阿拉伯木聚糖（HBAX）对玉米淀粉（CS）糊化和流变特性的影响，向CS中添加不同质量分数的青稞来源多糖，通过快速黏度仪（RVA）、流变仪、扫描电镜等分析其对CS黏度和表观形貌的影响。结果表明：添加不同质量分数青稞多糖均可降低CS体系的崩解值、延长糊化峰值时间，提高CS的热稳定性；线性链状结构的HBBG通过与淀粉分子交联及自身的聚集作用，增加CS体系黏度、储能模量（G′）和损耗模量（G″），提高体系的黏弹性；而具有高分支结构的HBAX则通过附着在淀粉颗粒表面，抑制淀粉颗粒膨胀，减少了直链淀粉的渗漏，降低体系峰值黏度、稠度系数K、G和G″等，增强了体系的流动性。

    Abstract:

    To study the effects of β-glucan(HBBG) and arabinoxylan(HBAX) extracted from highland barley on the gelatinization and rheological properties of corn starch(CS), highland barley-derived polysaccharides with a series of concentrations were mixed into CS solution. The viscosity properties and morphological features of different mixtures were studied by rapid-visco analyzer (RVA), rheometer and scanning electron microscope (SEM). The results indicated that both HBBG and HBAX reduced the breakdown value, increased the gelatinization peak time, and finally improved the thermal stability of CS gel. HBBG with linear chain structure increased the apparent viscosity, storage modulus (G′), and loss modulus (G″), thus enhancing the viscoelasticity of CS gel by cross-linking with starch and self-aggregation. However, HBAX with highly branched structure reduced the amount of leached amylose, peak viscosity, consistency coefficient (K), G′ and G″, consequently increasing the fluidity of CS system by covering around the starch granules to inhibit the swelling of starch.

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章乐乐,崔鑫儒,赵创谦,李婉麒,陈紫颖,汤柳茜,赖凤羲,艾连中,张汇.青稞多糖对玉米淀粉糊化和流变特性的影响[J].食品与生物技术学报,2020,39(10):73-81.

ZHANG Lele, CUI Xinru, ZHAO Chuangqian, LI Wanqi, CHEN Ziying, TANG Liuqian, LAI Fengxi, AI Lianzhong, ZHANG Hui. Effects of Polysaccharides from Highland Barley on Gelatinization and Rheological Properties of Corn Starch[J]. Journal of Food Science and Biotechnology,2020,39(10):73-81.

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  • 在线发布日期: 2021-01-15
  • 出版日期: 2020-10-25

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