藜麦蛋白对大米淀粉凝胶特性的影响OA北大核心CSTPCD

In order to improve the quality of rice starch gel,rice starch was used as raw material,and different contents(0%,3%,6%,9%,12%)were added to form the composite gel under heating conditions.The gelatinization properties,rheological properties,texture properties,water distribution,water holding capacity,and intermolecular interaction were used as indicators to explore the effects of different contents of quinoa protein on the properties of composite gel.The results show that when the protein content of quinoa is 12%,the gelatinization temperature of the composite gel increases from 92.45℃to 95.60℃,and the peak viscosity decreases by 38.4%,the addition of quinoa protein improves the thermal stability of the composite gel.Compared with the pure starch gel,the storage modulus of the composite gel is significantly reduced by 75.28%,and the hardness of the composite gel decreases from 595.68 g to 164.89 g,indicating that quinoa protein destroyed the gel network structure.After the addition of quinoa protein,the proportion of free water increases from 95.38%to 97.13%,and the water-holding capacity decreases from 90.36%to 76.21%,indicating that the ability of quinoa protein to bind the gel network to water is weakened.The interaction force of the composite gel is mainly hydrogen bonding.This study can provide new ideas for the design of rice starch and protein gel foods.