食品与机械2017，Vol.33Issue(3)：121-126,6.DOI:10.13652/j.issn.1003-5788.2017.03.026
多糖类食品添加剂抑制鲜湿面老化机理研究
Mechanism Research on Inhibition of Fresh-noodle Retrogradation by Polysaccharides Food Additives
摘要
Abstract
This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch.By using differential scanning calorimetry (DSC),Avrami equation and Hyperchem 8.0 software,we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum,Carrageenan and Konjac Glucomannan.Meanwhile,build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch.Results showed that the temperature range(T01 ～ Tcl) of the pasting of the polysaccharide and freshnoodle system is from 55.30 ℃ to 72.82 ℃;the dextrinize enthalpy of the polysaccharide and fresh noodle system(△H0)are greater than blank group;the retrogradation enthalpy value(AH) which Melting and recrystallization amylopectin of the polysaccharide and fresh-noodle system needs are smaller than that of blank group;The range of ucleation mode (n1) of the polysaccharide and fresh-noodle system is:n1 =0.742～0.816.They are greater than blank group (n =0.732),and constantly tend to be spontaneous nucleation;The changed range of growth(k1) of the recrystallization of the polysaccharide and fresh-noodle system is k 1 =0.251 ～ 0.309 and are smaller than that of blank group (k=0.388);After using Hyperchem 8.0 software can found the hydroxyl of the starch molecule and the hydroxyl of the polysaccharide molecules competitive gather a large number of water molecules and then delay the water molecules around the starch molecules to distribution.Adding 0.4 ％ Guargum(relatively to the quality of the flour) inhibition of retrogradation is the best,The storage of 21 d the maximum degree of retrogradation:45.21％(CK:68.25％),The equation of aging kinetic is Y=0.816x-1.382 (R2 =0.947).关键词
鲜湿面/多糖/糊化/老化/Avrami/差示量热扫描/分子构象Key words
Fresh-noodle/Polysaccharide/Gelatinization/Retrogradation/Avram/DSC/Molecular conformation引用本文复制引用
肖东,周文化,邓航,黄阳..多糖类食品添加剂抑制鲜湿面老化机理研究[J].食品与机械,2017,33(3):121-126,6.基金项目
湖南省食品科学与工程类专业大学生创新训练中心建设项目(编号:湘教通[2014]272号) （编号:湘教通[2014]272号）
湖南省普通高校学科带头人培养对象资助项目(编号:湘教办通[2014]209号) （编号:湘教办通[2014]209号）
首批湖南省高等学校“2011协同创新中心”粮油深加工与品质控制湖南省协同创新中心建设项目(编号:湘教通[2013]448号) （编号:湘教通[2013]448号）
