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有机酸-湿热复合处理土豆抗性淀粉糊的理化特性

谢涛 李晓文 蒋朝晖 易翠平

食品与机械2017,Vol.33Issue(5):45-49,5.
食品与机械2017,Vol.33Issue(5):45-49,5.DOI:10.13652/j.issn.1003-5788.2017.05.009

有机酸-湿热复合处理土豆抗性淀粉糊的理化特性

Physicochemical Properties of Resistant Starch Pastes from Potato Modified by a Combination of Organic Acid and Heat-moisture Treatments

谢涛 1李晓文 2蒋朝晖 2易翠平2

作者信息

  • 1. 湖南工程学院化学化工学院,湖南 湘潭 411104
  • 2. 长沙理工大学化学与生物工程学院,湖南 长沙 410015
  • 折叠

摘要

Abstract

Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture.Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied.The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38~2.32 times (starch∶water =1 g∶1 g) and 2.20~3.49 times (starch∶water =1 g∶3.5 g) that of the native starch.At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starch∶water =1 g∶1 g) and 53.42%~86.05% (starch∶water =1 g∶3.5 g) that of the native starch.The viscosity of all the pastes formed by AH-HMT RS3 were less than 13 mPa·s with breakdown and setback values below 3 mPa·s.All gels made with AH-HMT RS3 were of low strength∶their hardness values were 73.82~85.41 g (starch∶water =1 g∶1 g) and 78.50~87.84 g (starch∶water =1 g∶3.5 g).The gelatinization temperatures and their ranges increased significantly, compared with native starch.The gelatinization enthalpy decreased to 39.29%~49.22% (starch∶water =1 g∶1 g) and 30.75%~42.08%(starch∶water =1 g∶3.5 g) that of the native starch.These quantitative differences in the effects of AH-HMT RS3 were also related to the type of organic acid used.Considering their high solubility, low viscosity, and low gelatinization enthalpy, AH-HMT RS3 could be suitable for adding to edible oils and fats, butter and other processed foods, and of great significance for controlling the quality of these foods.

关键词

有机酸-湿热复合处理/土豆抗性淀粉糊/理化特性

Key words

Organic acid combined with heat-moisture treatment/Potato resistant starch paste/Physicochemical property

引用本文复制引用

谢涛,李晓文,蒋朝晖,易翠平..有机酸-湿热复合处理土豆抗性淀粉糊的理化特性[J].食品与机械,2017,33(5):45-49,5.

基金项目

长沙市科技计划项目(编号:Kq1602040) (编号:Kq1602040)

国家自然科学基金青年基金(编号:21307008) (编号:21307008)

食品与机械

OA北大核心CSCDCSTPCD

1003-5788

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