食品与发酵工业2016，Vol.42Issue(5)：68-72,5.DOI:10.13995/j.cnki.11-1802/ts.201605012
γ-聚谷氨酸对玉米淀粉糊化性质的影响
Effect of poly (γ-glutamic acid) on the gelatinization properties of corn starch
摘要
Abstract
Gelatinized starch is one of the basic raw materials for food industry.The properties of the gelatinized starch directly affect the quality and processing characteristics of the starch.Appropriate additives can affect the properties of the gelatinized starch.By analyzing the effects of poly (γ-glutamic acid) on the retrogradation of corn starch,the optimal concentration of poly (γ-glutamic acid) was 0.08％.The effects of poly γ-glutamic acid on the particle shape,swelling power,solubility,freeze-thaw stability,viscosity of corn starch were also studied.Results showed that the volume of the supernatant of the gelatinized starch was reduced,aging of the starch delayed.After 0.08％ of poly γ-glutamic acid added to the starch,it not only changed the morphology of starch granules but also changed the size and shape.Swelling power and solubility of corn starch increased,which enhanced the water absorption capacity and the solubility of corn starch.The structure stability was enhanced by reducing the leaching water rate of the starch paste.The stability of the gelatinized starch was also enhanced.In addition,poly γ-glutamic acid significantly increased the valley viscosity and final viscosity of the corn starch.In summary,poly γ-glutamic acid had a great impact on the pasting properties of starch.Poly γ-glutamic acid can be used as a food modifier,which will have good prospects in starch products and starch-containing foods.关键词
玉米淀粉/γ-聚谷氨酸/糊化/老化Key words
poly (γ-glutamic acid)/corn starch/gelatinization/retrogradation引用本文复制引用
徐淑霞,王杰,姬晓月,赵凯亚,张世敏,吴坤..γ-聚谷氨酸对玉米淀粉糊化性质的影响[J].食品与发酵工业,2016,42(5):68-72,5.基金项目
河南省科技攻关重点项目(122102110120) （122102110120）
