【摘要】 以木薯淀粉为原料,考察不同质量分数(0%、0.5%、1.0%、5.0%)的玉米醇溶蛋白对木薯淀粉凝胶微观形貌、质构特性、流变性质和热力学性质的影响。研究结果表明,玉米醇溶蛋白使木薯淀粉凝胶颗粒表面变得粗糙,当添加量进一步增加时,其表面同时出现了凹槽和孔洞;玉米醇溶蛋白可降低木薯淀粉凝胶的硬度、黏附性,胶黏性和咀嚼性,增强木薯淀粉凝胶的内聚性和回复性;玉米醇溶蛋白会使木薯淀粉的剪切应力和表观黏度减小,浓度越小影响越大,使木薯淀粉的储能模量和损耗模量增加,1%时影响最大;玉米醇溶蛋白的加入抑制了木薯淀粉的糊化,浓度大的影响越大。更多还原

【Abstract】 The influences of zein with different concentration (0,0.5%,1% and 5%) on microstructure,textural,rheological and thermal properties of tapioca starch were investigated.The results showed that:the addition of zein could make the surface of tapioca starch gel roughened.As the concentration of zein increased,the surface of the starch gel was also filled with grooves and holes;meanwhile,the addition of zein could decrease the hardness,adhesives,gumminess,chewiness of tapioca starch gel,increase the cohesiveness and resilience,reduce the shear stress and apparent viscosity of tapioca starch.The less the concentration,the greater the storage modulus and loss modulus of tapioca starch.The addition of zein inhibited the gelatinization of tapioca starch,and the affect increased with the increasement of the concentration of zein.更多还原