食品工业科技2024，Vol.45Issue(3)：47-55,9.DOI:10.13386/j.issn1002-0306.2023030101
临界熔融协同冻融处理对木薯淀粉/魔芋胶复配物理化及结构特性的影响
Effect of Critical Melting Combined with Freeze-thawing Treatment on Physicochemical and Structural Properties of Cassava Starch/Konjac Gum Composite
摘要
Abstract
In present study,cassava starch(CS)and konjac gum(KGM)were used as the raw materials,and critical melting combined with freeze-thawing(CMFT)was employed as the main treatment for the preparation of CS/KGM composites.The study aimed to investigate the effects of CMFT on the physicochemical and structural properties of CS/KGM composites.The results demonstrated that CMFT effectively facilitated the release of soluble starches,which significantly increased the interaction sites with KGM.The prepared composite had a significantly increased thermal stability(significantly decreased water solubility and swelling power),in which the onset melting temperature of the CS/KGM composite after CMFT was increased significantly from 64.13℃(native)to 69.73℃(0.7%KGM,P<0.05).CMFT significantly improved the pasting properties of the composite,which decreased the breakdown viscosity from 1246.00(Native)to 949.12 mPa·s(0.7%KGM),and increased the final viscosity from 2182.00(Native)to 2447.00 mPa·s(0.7%KGM,P<0.05).In addition,CMFT contributed to a significant increase in the relative crystallinity of the composite from 22.19%to 25.50%(P<0.05),indicating the formation of a more compacted internal structure of the composite.The higher addition of KGM further promoted the CS/KGM synergistic effect during CMFT.Overall,the study suggested that CMFT enhanced the synergistic interaction of CS/KGM by partially weakening the granular structure and releasing soluble starches.The prepared composite by CMFT had significantly increased thermal stability and improved pasting properties,which are expected to be used as a functional material in food processing.关键词
木薯淀粉/魔芋胶/理化特性/临界熔融/冻融Key words
cassava starch/konjac gum/functional properties/critical melting/freeze-thawing分类
轻工纺织引用本文复制引用
吴楚云,陈慧敏,吴颖,徐梦蝶,李菁菁,李欣雨,张琛..临界熔融协同冻融处理对木薯淀粉/魔芋胶复配物理化及结构特性的影响[J].食品工业科技,2024,45(3):47-55,9.基金项目
国家自然科学基金-青年基金(32202070) （32202070）
扬州大学大学生科技创新基金(X20220887) （X20220887）
江苏省自然科学基金青年项目(BK20200926) （BK20200926）
中国博士后自然科学基金面上项目(2020M671627) （2020M671627）
江苏省博士后自然科学基金(2020Z326) （2020Z326）
扬州大学"青蓝工程"优秀青年骨干教师人才培养计划. （）
