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高载量γ-氨基丁酸在淀粉粉圆体系中的应用特性
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1.华熙生物科技股份有限公司，山东 济南 250101;2.江南大学未来食品科学中心，江苏 无锡 214122;3.江苏省食品安全与质量控制协同创新中心，江苏 无锡 214122;4.嘉兴未来食品研究院，浙江 嘉兴 314015

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通讯作者:

刘飞（1989—），男，博士，副研究员，博士研究生导师，主要从事食品胶体研究。E-mail：feiliu@jiangnan.edu.cn

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基金项目:

国家自然科学基金面上项目（32072153）。


Application Characteristics of High-loading γ-Aminobutyric Acid in Tapioca Pearls
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1.Bloomage Biotechnology Corporation Limited, Jinan 250101, China;2.Science Center for Future Foods, Jiangnan University, Wuxi 214122, China;3.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China;4.Jiaxing Institute of Future Food, Jiaxing 314015, China

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    摘要:

    【目的】 γ-氨基丁酸（γ-aminobutyric acid， GABA）在食品中的应用日益增多，作者探究了高载量GABA对粉圆体系流变学特性、质构等性质及粉圆成品品质的影响。 【方法】利用流变仪、低场核磁共振波谱仪、冷场发射扫描电子显微镜等探究GABA对粉圆的流变学特性、体系水分分布及微观结构的影响，通过快速黏度分析仪对添加不同质量分数GABA的粉圆糊化特性进行分析，并利用物性分析仪结合感官评定分析熟化后粉圆成品的品质。 【结果】GABA会使粉圆的弹性模量（G′）、黏性模量（G″）下降。当添加GABA质量分数为14%（按粉体质量计）时，粉圆自由水和结合水质量分数分别为（33.38±0.23）%和（6.46±0.02）%，吸附水质量分数为（60.16±0.25）%。同时，相较于未添加GABA的粉圆混合粉，含GABA（质量分数14%）的混合粉的糊化峰值黏度和最终黏度分别下降了32.87%、36.19%。当GABA质量分数为10%时，感官评分最高，粉圆口感最佳。 【结论】综合来看，添加GABA会弱化粉圆网络结构，使粉圆持水性能下降，降低粉圆的黏弹性和硬度，从而影响粉圆成品的品质。

    Abstract:

    [Objective] The application of γ-aminobutyric acid (GABA) in food has become increasingly popular in recent years. The effects of high-loading GABA on the rheological and textural properties and the quality of tapioca pearls were studied. [Method]Rheometry, low-field nuclear magnetic resonance, field emission scanning electron microscopy were employed to study the effects of GABA on the rheological properties, moisture distribution, and microstructure of tapioca pearls, respectively. A rapid viscosity analyzer was used to examine the gelatinization properties of tapioca pearls with the addition of GABA at different mass fractions. The quality of cooked tapioca pearls was measured by a texture analyzer combined with sensory evaluation. [Result]GABA decreased the elastic modulus (G') and viscous modulus (G") of tapioca pearls. The proportion of peak area of free water, bound water, and adsorbed water in the tapioca pearls added with mass fraction 14% GABA (calculated by the mass of all powder) were (33.38±0.23)%, (6.46±0.02)%, and (60.16±0.25)%, respectively. Compared with the mixed powder without GABA, the mixed powder with the addition of GABA (mass fraction is 14%) showed the gelatinization peak viscosity and final viscosity decreases of 32.87% and 36.19%, respectively. The tapioca pearls with 10% GABA got the highest sensory score and had the best taste. [Conclusion] The addition of GABA could weaken the network structure to reduce the water holding properties, viscoelasticity, and hardness, thus affecting the quality of tapioca pearls.

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艾政,张天萌,张沁怡,李航,钟芳,刘飞.高载量γ-氨基丁酸在淀粉粉圆体系中的应用特性[J].食品与生物技术学报,2025,(3):102-109.

AI Zheng, ZHANG Tianmeng, ZHANG Qinyi, LI Hang, ZHONG Fang, LIU Fei. Application Characteristics of High-loading γ-Aminobutyric Acid in Tapioca Pearls[J]. Journal of Food Science and Biotechnology,2025,(3):102-109.

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  • 收稿日期:2023-12-07
  • 最后修改日期:2024-02-21
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  • 在线发布日期: 2025-07-15
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