抗性淀粉与小麦粉共混体系黏弹性的研究.DOCVIP

抗性淀粉与粉共混体系研究 450001） 摘 要例（5%，10%，15%和20%）条件下对面团流变特性的影响。研究表明：不同比例的抗性淀粉与面粉共混体系其表观黏度均随着剪切速率的增大而减小，呈现出“剪切稀化”现象,表现出假塑性流体特性；随着替代比例的增加，面团的储能模量以及损失模量也显著升高，损耗角正切值tanδ逐渐降低，面团弹性增加。与对照组相比，试验组替代比为5%和10%时，面团的最大蠕变柔量(Jmax)瞬时蠕变柔量（J0)迟滞蠕变柔量(J1)呈现出明显降低的趋势继续增大替代比变化不显著结果表明面团的硬度替代比的增加性淀粉粘弹特性蠕变-回复小麦粉 The viscoelasticity properties of resistant starch and flour blends Xie Yanli Chen Wang Hao Zhenyu (Henan University of Technology Grain College,Zhengzhou 450001) Abstract The wheat resistant starch was prepared under a combination of heat-moisture with microwave and refrigeration cycle treatments. After enzymatic hydrolysis, the wheat resistant starch was purified. Different proportions of wheat flour (5%, 10%, 15% and 20%) were substituted with purified resistant starch and the rheological properties of the dough samples were investigated. Studies have shown that: With shear rate increasing, the apparent viscosity of all samples decreased, showing a shear thinning phenomenon and pseudoplasticfluid characteristics. With the replacement ratio of resistant starch increased, the storage modulus and loss modulus increased significantly, the loss tangent gradually decreased .The results proved that the dough elasticity ratio increased. The maximal creep compliance (Jmax), instantaneous creep compliance (J0) and hysteresis creep compliance (J1) of the dough showed a decreasing trend when the replacement ratio was 5% and 10%. Larger substitution ratio, the change is no longer significant. The results showed that the addition of resistant starch in wheat flour significantly changed the viscoelasticity of the blends, and the hardness of the dough increased with the increase of the substitution ratio. Key words resistant starch, apparent viscosity, viscoelastic properties, creep – recovery, Wheat flour 英国生理学家Hans Englyst在1 983年对膳食纤维进行定量测定时发现人体的小肠中存在一种不被消化和吸收的淀粉，该部分淀粉被不溶性膳食纤维包裹，由于这种物理包裹作用，淀粉酶不能与其接触，因此不能被酶解和消化吸收，其将这部分淀粉称为抗性淀粉（Resistant Starch, RS），也被叫做抗酶解淀粉。它作为一种类膳食纤维的功能性物质，广泛应用于食品加工业后，不仅有低热量低消化性等