退火处理对葛根淀粉老化特性和质构特性的影响-安徽农业大学学报.PDFVIP

安徽农业大学学报, 2017, 44(5): 756-760 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x027 网络出版时间：2017/10/17 11:00:44 [URL] /kcms/detail/34.1162.S1100.054.html 退火处理对葛根淀粉老化特性和质构特性的影响 * 朱小燕，杜先锋 ，赵 昊，陈 玲，喻 涛 (安徽农业大学茶与食品科技学院，合肥 230036) 摘 要：采用差式量热扫描仪（DSC ）、低场核磁共振分析仪和质构分析仪研究退火处理对葛根淀粉老化过程 中水分迁移、老化特性和质构特性的影响。结果表明，退火处理会使葛根淀粉在老化过程中的水分子相对含量降低； 退火时间对葛根淀粉老化度的影响较为明显，随着退火时间的延长，葛根淀粉的糊化焓增加，老化焓降低，老化度 降低，当退火时间达到24 h 时，葛根淀粉老化1 d 后的老化度从原葛根淀粉的32.95 %降到19.58 %，老化10 d 后 的老化度从37.42 %降到19.46 %；原葛根淀粉凝胶和退火处理葛根淀粉凝胶的凝胶强度随着时间的延长而增大， 当退火时间达到24 h 时，老化1 d 后的凝胶强度从原葛根淀粉的27.34 增加到48.44 ，老化10 d 后的凝胶强度从72.11 增加到76.45，弹性则随着时间的延长而减小。 关键词：葛根淀粉；退火；老化 中图分类号：TS201.23 文献标识码：A 文章编号：1672352X (2017)05075605 Effects of annealing time on retrogradation and texture properties of Pueraria lobata (Willd.) starch ZHU Xiaoyan, DU Xianfeng, ZHAO Hao, CHEN Ling, YU Tao (School of Tea Food Science and Technology, Anhui Agricultural University, Hefei 230036) Abstract: The effects of annealing time on moisture distribution, retrogradation and texture properties of Pueraria lobata (Willd.) starch were investigated using differential scanning calorimetry (DSC), low field NMR and texture analyzer. The results indicated that the relative content of water molecules in Pueraria lobata (Willd.) starch in the process of retrogradation decreased after annealing. Annealing treatment increased gelatinization en- thalpy of the gelatinized starch and decreased the aging enthalpy and retrogradation degree. When the annealing time was 24 h, the retrogradation degree of Pueraria lobata (Willd.) starch decreased from 32.95 % to 19.58 % stored afte