普鲁兰多糖对大米淀粉糊化和老化特性的影响
详细信息Influence of pullulan on gelatinization and retrogradation of rice starch
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摘要: 以实验室自提高直链大米淀粉为原料,以10%的海藻糖为参照,采用差示扫描量热仪(DSC)和快速黏度分析仪(RVA)分别分析了不同添加量的普鲁兰多糖对大米淀粉的热力学性质和黏度特性的影响,并用扫描电子显微镜(SEM)对在4℃条件下贮存14d的大米糊化淀粉的颗粒形貌进行观察。结果表明,普鲁兰多糖的添加会不同程度降低高直链大米淀粉的老化焓值、峰黏度、谷黏度、终黏度、回生值,提高大米淀粉的糊化温度,当添加15%普鲁兰多糖时能较好的延缓大米淀粉的老化,RVA所测得的回生值从2463.67cP降低到471.33cP;当添加25%普鲁兰多糖时,对淀粉的老化抑制效果最好。Abstract: High amylose rice starch was made by ourself as raw materials, with 10% of trehalose for reference, differential scanning calorimetry (DSC) and Rapid Visco Analyzer (RVA) were used to analyse the thermodynamic properties and viscosity properties of rice starch with different ratios of pullulan.The granule morphology of gelatinized rice starch stored at 4℃ for 14d were observed using scanning electron microscope microscope (SEM) .The results showed that the pullulan reduced the retrogradation enthalpy of high amylose rice starch, peak viscosity, minimum viscosity, final viscosity and setback values were also decreased, increased gelatinization temperatures of high amylose rice starch, adding 15% pullulan could significantly reduce retrogradation value of rice starch, the value from 2463.67cP to 471.33cP, when adding 25% pullulan, the effect was the best.
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Keywords:
- pullulan;starch retrogradation;inhibition; /
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