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芒果皮粉对淀粉糊化与老化特性的影响 预览

Effects of mango peel powder on the gelatinization and retrogradation properties of starch
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摘要 采用布拉班德黏度仪、差示扫描量热仪等测定芒果皮粉的添加对玉米淀粉和大米淀粉黏度、热特性、透光率、沉降率、凝胶硬度与色泽的影响。结果表明,随芒果皮粉添加量(0%-15%)的增加,2种淀粉的起糊温度逐渐降低,玉米淀粉糊峰值黏度在添加15%芒果皮粉时显著升高,崩解值增大;大米淀粉糊峰值黏度呈降低趋势,崩解值先降低后升高,2种淀粉回生值都显著降低。芒果皮粉的添加显著降低了2种淀粉的糊化和老化焓值及贮藏中透光率与沉降率的下降程度,减小玉米淀粉凝胶的硬度,降低了2种淀粉凝胶色泽的变化程度。说明芒果皮粉的添加影响淀粉的糊化特性,且影响趋势随淀粉品种不同而异,但能有效抑制2种淀粉的老化。 Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder(MPP)on the pasting and thermal properties of corn and rice starch.Moreover,the changes in the transmittance,sedimentation rate,gel hardness and color of the two kinds of starch were also analyzed,and thus impacts on starch gelatinization and retrogradation were evaluated.The results showed that with the increase in the amount of added mango peel powder(0%~15%),the pasting temperature of corn and rice starches were decreased,while breakdown values were increased.Corn starch showed the highest peak viscosity with the addition of15% mango peel powder.The peak viscosity of rice starch showed a reducing trend when more mango peel powder was added,and the breakdown value reduced and then increased.In addition,the setback value of the two starches were both reduced significantly.Enthalpy values of gelatinization and retrogradation were reduced for both starches,and the downward extents of transmittance and sedimentation rate during storage were also reduced.The color change of both starches during storage was also reduced,and gel hardness of corn starch was decreased with the addition of mango peel powder.These results suggest that adding mango peel powder could impact the gelatinization property of starch,although the influencing trend vary with starch species.It could however effectively inhibit starch retrogradation for both corn and rice starches.
作者 刘芳梅 王凯 罗进 赵雷 胡卓炎 LIU Fang-mei,WANG Kai,LUO Jin,ZHAO Lei,HU Zhuo-yan(College of Food Science,South China Agricultural University, Guangzhou , Guangdong 510642, China)
出处 《食品与机械》 CSCD 北大核心 2018年第4期42-47,共6页 Food and Machinery
基金 国家荔枝龙眼产业技术体系项目(编号:CARS-33) 广东省扬帆计划创新团队项目(编号:2014YT02H013)
关键词 芒果皮粉 大米淀粉 玉米淀粉 糊化 老化 mango peel powder rice starch corn starch gelatinization retrogradation
作者简介 刘芳梅,女,华南农业大学在读硕士研究生。;通信作者:胡卓炎(1961-),男,华南农业大学教授,博士。E-mail:zyhu@scau.edu.cn.
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