农业工程学报2011，Vol.27Issue(9)：357-362,6.DOI:10.3969/j.issn.1002-6819.2011.09.062
玉米淀粉与黄原胶复配体系流变和凝胶特性分析
Rheological and gel properties of corn starch-xanthan mixed systems
摘要
Abstract
In order to investigate the effects of hydrocolloid on the rheological and gel properties of starch paste, rheolgical and gel behaviors of corn starch and corn starch/xanthan gum mixed systems were studied. The mechanism of interaction between corn starch and xanthan gum was also analyzed. The results showed that corn starch and corn starch/xanthan gum mixed pastes were the typic yield-pseudoplasticity. A significant synergistic effect on consistency index was evident. The flow behavior index of mixed pastes was increased as the ratio of xanthan gum in the mixtures was raised. The mixture pastes exhibited more pseudoplasticity., but the effect was no pronounced as the proportion of xanthan gum was greater than 10%.The dynamic oscillatory test showed that the mixture pastes had a more superior viscoelastic property. The xanthan gum molecules exerted intermolecular interactions with the amylose molecules by hydrogen bond. The short-term retrogradation of amylose was prolonged and restricted by the present of xanthan gum. The mixed gels were more softer. Based on an overall consideration, a 9.0:1.0 (g/g) mixture of corn starch and xanthan gum proved to be the optimal additive. The research results will provide a theoretical basis for application and quality control of corn starch/xanthan gum mixed system in food industry.关键词
淀粉/凝胶/流变/黄原胶/复配Key words
starch/gels/rheology/xanthan gum/mix分类
轻工纺织引用本文复制引用
张雅媛,洪雁,顾正彪,朱玲..玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362,6.基金项目
国家自然科学基金项目(21076096):高等学校博士学科点专项科研基金项目(20100093110001) （21076096）
