食品科学2025，Vol.46Issue(7)：76-84,9.DOI:10.7506/spkx1002-6630-20241111-082
三赞胶对玉米变性淀粉糊化、流变特性及微观结构的影响
Effect of Sanzan Gum on Pasting,Rheological and Microstructural Properties of Modified Corn Starch
摘要
Abstract
The effect of Sanzan gum on the pasting,rheological and microstructural properties of modified corn starch was investigated.The results showed that the peak viscosity,trough viscosity,final viscosity and pasting temperature of the mixed system increased with increasing mass fraction of Sanzan gum,and there was a synergistic thickening effect between Sanzan gum and modified corn starch.The mixed system was a pseudoplastic fluid with shear-thinning properties.The addition of NaCl increased the viscosity of the mixed system,while the pseudoplastic properties were unaffected by changes in NaCl concentration and pH.The D50 value and gel strength of modified corn starch were increased by the addition of Sanzan gum.When the pH of the system was adjusted to 4.0,the D50 decreased and the gel strength increased.When the pH was fixed at 4.0,the D50 and gel strength of the mixed system decreased with the increase in NaCl concentration.The microstructure of mixed gels showed more homogeneous pore size distribution compared with that of modified corn starch gels.The pore size became slightly smaller when the pH of the mixed system was adjusted to 4.0,and it significantly decreased after further addition of 0.10 mol/L NaCl.关键词
三赞胶/玉米变性淀粉/糊化特性/流变特性/微观结构Key words
Sanzan gum/modified corn starch/pasting property/rheological property/microstructure分类
轻工纺织引用本文复制引用
郑雪梅,乞锋辉,靳晓伟,刘学珍,孙哲浩,李巧玲..三赞胶对玉米变性淀粉糊化、流变特性及微观结构的影响[J].食品科学,2025,46(7):76-84,9.基金项目
中央引导地方科技发展资金项目(246Z7102G) （246Z7102G）
