籼米淀粉基脂肪替代品的理化及质构特性.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.6 籼米淀粉基脂肪替代品的理化及质构特性 刘忠义，乔丽娟，陈婷，欧晓宇，王珰，吴海 （湘潭大学化工学院，湖南湘潭 411105） 摘要：以籼米淀粉为原料通过酶法制备籼米淀粉基脂肪替代品，通过改变酶解时间（4 、6、10、14 min ）分别制得DE 值(葡萄 糖值)为2.07~5.07 的产品。用FTIR、XRD 、SEM 对制得的脂肪替代品结构特性进行了表征，同时对其糊化特性、质构性质进行了研 究。由FT-IR 图谱可知，脂肪替代品在3390 cm-1 -1 -1 -1 -1 -1 -1 -1 、2928 cm 、1157 cm 、1021 cm 、1080 cm 、929 cm 、859 cm 及 763 cm 处出 现了特征峰，表明其具有吡喃葡萄糖结构。XRD 表明，脂肪替代品在 18°仍有较强衍射，保留了原淀粉的部分 A 型特征峰。SEM 表 明，脂肪替代品呈现出海绵状的碎石结构，为凝胶形成时截留水分提供大量的空间。相对于原淀粉，脂肪替代品的峰值粘度、低谷 粘度、崩解值、回升值及糊化温度均显著降低，表明脂肪替代品的抗老化性显著增加。随 DE 值的增加脂肪替代品的糊化特征值逐 渐减小。质构特性值说明，DE 值为 2~4 左右的脂肪替代品更适合应用到食品工业中。 关键词：籼米淀粉；脂肪替代品；理化特点；质构特性 文章篇号：1673-9078(2016)6-130-135 DOI: 10.13982/j.mfst.1673-9078.2016.6.021 Main Physicochemical and Textural Properties of Indica Rice Starch-based Fat Substitutes LIU Zhong-yi, QIAO Li-juan, CHEN Ting, OU Xiao-yu, WANG Dang, WU Hai (Collage of Chemical Engineering, Xiangtan University, Xiangtan 411105, China) Abstract: Indica rice starch was used as the raw material to prepare indica rice starch-based fat substitutes by an enzymatic method, and products with DE (dextrose equivalent) values of 2.07, 2.96, 3.93, and 5.07 were obtained, upon different enzymolysis times of 4, 6, 10, and 14 min, respectively. The structural characteristics of these starch-based fat substitutes were characterized by Fourier transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). As can be seen from the FTIR spectra, the characteristic bands of the fat substitutes were found