三种回生抗性淀粉对米淀粉的冻融与流变性质的影响

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1、三种回生抗性淀粉对米淀粉的冻融与流变性质的影响谢涛（湖南工程学院化学化工学院，湘潭411104）摘要研究了添加锥栗、马铃薯与绿豆回生抗性淀粉（RS3）对米淀粉的冻融稳定性与流变学性质的影响。结果表明：添加锥栗、马铃薯与绿豆RS3都能显著提高米淀粉凝胶的持水率，且冻融超过3次后，其影响的差别越来越显著。随着冻融次数增多，米淀粉凝胶中不易流动水明显降低、自由水显著增加；当冻融次数相同时，添加RS3可使米淀粉凝胶中不易流动水明显增多而自由水显著减少。添加锥栗、马铃薯和绿豆RS3后，米淀粉糊的黏性模量明显增加，而弹性模量的增加更加显著。在相同剪切速率下，添加锥栗、马铃薯和绿豆RS3

2、可以使米淀粉糊的抗剪切强度大大增强。添加相同质量浓度的锥栗、马铃薯和绿豆RS3后，米淀粉糊的稠度系数都大大升高、流体指数和滞后环面积显著减小。关键词回生抗性淀粉米淀粉冻融稳定性流变学性质中图分类号：TS235.2文献标志码：A文章编号：5EffectsofThreeKindsofRetrogradedResistantStarchesonFreeze-thawStabilitiesandRheologicalPropertiesofRiceStarchXieTao(CollegeofChemicalEngineering,HunanInstituteofEngineerin

3、g,Xiangtan411104)AbstractEffectsofretrogradedresistantstarches(RS3)madefromCastaneahenryi,potatoandmungbeanonfreeze-thawstabilitiesandrheologicalpropertiesofricestarchwereinvestigated.TheresultsdemonstratedthatanyofC.henryi,potatoandmungbeanRS3canmakethewaterholdingcapacityofricestarchgels

4、ignificantlyincreased.Whenthefreeze-thawcycleexceeded3times,thedifferenceoftheirinfluenceonthewaterholdingcapacitybecomemoreandmoresignificant.Withfreeze-thawcyclesincreased,thedifficultflowingwaterinricestarchgelsignificantlydecreased,whilethefreewaterobviouslyincreased.Whenthefreeze-thaw

5、cycleswassame,theadditionofRS3canmakethedifficultflowingwaterinricestarchgelsignificantlyincreaseandthefreewaterobviouslyreduce.AfteraddingthreekindsofRS3s,theincreasesoftheviscousmodulusofricestarchpastewereallobvious,whiletheincreasesoftheelasticmodulusweremoresignificant.Atthesameshearr

6、ate,theadditionofRS3canmaketheanti-shearstrengthofricestarchpasteincreasegreatly.IfthreekindsofRS3wererespectivelyaddedatthesamemassconcentration,theconsistencycoefficientsofricestarchpastesincreasedgreatly,whilethefluidindexandhysteresisloopareareducedsignificantly.Keywordsretrogradedresi

7、stantstarch,ricestarch,freeze-thawstability,rheologicalproperty引言收稿日期：2018-03-27修订日期：2018-05-31基金项目：湖南省长沙市科技计划重点项目（2015-10-21）作者简介：谢涛（1970-05～），男，教授，博士，再生资源与食品、生物化工抗性淀粉（RS）分为物理包埋淀粉（RS1）、天然抗性淀粉颗粒（RS2）、回生或老化淀粉（RS3）和化学改性淀粉（RS4）4个类型[1-3]。RS在小肠内不能消化但通过大肠益生菌发酵产生短链脂肪