茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响

doi:10.13305/j.cnki.jts.2011.06.001

茶叶科学 ›› 2011, Vol. 31 ›› Issue (6): 473-478.doi: 10.13305/j.cnki.jts.2011.06.001

• • 下一篇

茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响

梁钦, 郭丽, 杜先锋^*

安徽农业大学,安徽合肥 230036

收稿日期:2011-03-14 修回日期:2011-05-23 出版日期:2011-12-15 发布日期:2019-09-09
作者简介:梁钦（1982— ）,女,安徽合肥人,硕士研究生,主要从事天然产物研究。
基金资助:
国家自然科学基金项目（编号20776002）、安徽省科技厅青年科学基金项目（编号10040606Q23）

Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin

LIANG Qin, GUO Li, DU Xian-feng^*

Anhui Agricultural University, Hefei 230036, China

Received:2011-03-14 Revised:2011-05-23 Online:2011-12-15 Published:2019-09-09

摘要/Abstract

摘要： 直链淀粉和支链淀粉这两种高分子之间的相容性直接关系淀粉类食品的质构,而质构则直接关系到淀粉类食品的加工、储存、食用性能和形态结构等。利用物性测试仪研究不同混合比例的茶多糖/直链淀粉/支链淀粉共混聚合物的凝胶质构特性,结果表明：茶多糖的添加对直链淀粉、支链淀粉及其混合物的坚实度、稠度、粘聚性和粘度系数都有较显著的影响。

关键词: 茶多糖, 直链淀粉, 支链淀粉, 质构特性

Abstract: Compatibility between the two kinds of polymer: amylose and amylopectin has a derect relation with the texture of starchy foods, and the texture will directly influence the processability, morphological structure, storability and edible characteristic of the starchy foods. This article studies the texture characteristics of mixture of tea polysaccharide, amylose and amylopectin at different mixing ratios, the result shows that the quantity of tea polysaccharide have a significant effect on the firmness, consistence, cohesiveness and index of viscosity of amylose, amylopectin and their mixtures.

Key words: tea polysaccharide, amylase, amylopectin, texture characteristic

中图分类号:

TS272
Q539

梁钦, 郭丽, 杜先锋. 茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响[J]. 茶叶科学, 2011, 31(6): 473-478. doi: 10.13305/j.cnki.jts.2011.06.001.

LIANG Qin, GUO Li, DU Xian-feng. Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin[J]. Journal of Tea Science, 2011, 31(6): 473-478. doi: 10.13305/j.cnki.jts.2011.06.001.

参考文献

[1] Zhou Y B, Wang D F, Zhang L, et al. Effect of polysaccharides on gelatinization and retrogradation of wheat starch[J]. Food Hydrocoll, 2007(21): 1046-1054.
[2] Huang M, Kennedy J F, Li B, et al. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study[J]. Carbohydrate Polymers, 2007(69): 411-418.
[3] Fredrisson H, Sliverio J, Andersson R, et al. The influence of amylase and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J]. Carbohydrate Polymers, 1996, 31: 20-35.
[4] Maria G S.Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems[J]. Food Hydrocolloids, 2007, 21(1): 23-45.
[5] Gunaratne A, Ranaweera S, Corke H.Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin[J]. Carbohydrate Polymers, 2007(70): 112-122.
[6] Liu H S, Yu L, Xie F G, et al. Gelatinization of cornstarch with different amylose/amylopectin content[J]. Carbohydrate Polymers, 2006(65): 357-363.
[7] Nishinari K, Takahashi R.Interaction in polysaccharide solutions and gels Current Opinion in Colloid and Interface Science[J]. 2003(8): 396-400.
[8] Ortega-Ojeda F E, Larsson H, Eliasson A C. Gel formation in mixtures of amylose and high amylopectin potato starch[J]. Carbohydrate Polymers, 2004(57): 55-66.
[9] Lucía F, Silvia K, Flores L, et al. Physical characterization of cassava starch biofilms with special reference to dynamic mechanical properties at low temperatures[J]. Carbohydrate Polymers, 2006, 66(1): 8-15.
[10] Acquarone V M, Rao M A.Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures[J]. Carbohydrate Polymers, 2003, 51(4): 451-458.
[11] Choi S G, Kerr W L.Water mobility and textural properties of native and hydroxypropylated wheat starch gels[J]. Carbohydrate Polymers, 2003, 51(1): 1-8.
[12] Tolstoguzov V.Thermodynamic considerations on polysaccharide functions[J]. Carbohydrate Polymers, 2003, 54(3): 371-380.
[13] 刘志强, 益小苏. 直链淀粉的分级制备研究[J]. 浙江大学学报. 2000, 34(5):494-498.
[14] 何曼君, 张红东, 陈维孝, 等. 高分子物理: 第三版[M]. 上海: 复旦大学出版社, 2008: 91-101.
[15] Fredrisson H, Sliverio J, Andersson R, et al. The influence of amylase and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J]. Carbohydrate Polymers, 1996, 31: 20-35.
[16] Svegmark K, Hermansson A-M.Microstructure and rheological properities of composites of potato starch granules and amylase: A comparison of observed and predicted structures[J]. Food Structure, 1993, 12:181.

茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响

Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin

PDF (PC)

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

Metrics

本文评价

推荐阅读 0

[1]	李焱, 林泳峰, 刘文美, 邹泽华, 刘光明, 刘庆梅. 茶多糖研究的现状与发展趋势[J]. 茶叶科学, 2023, 43(4): 447-459.
[2]	欧阳建, 周方, 卢丹敏, 李秀平, 黄建安, 刘仲华. 茶多糖调控肥胖作用研究进展[J]. 茶叶科学, 2020, 40(5): 565-575.
[3]	刘丹奇, 任发政, 李景明, 侯彩云. 几种茶多糖降血糖活性的研究[J]. 茶叶科学, 2019, 39(6): 652-660.
[4]	李琛, 艾仄宜, 余志, 陈玉琼, 倪德江. 优质绿茶加工过程主要物理特性变化的研究[J]. 茶叶科学, 2019, 39(6): 705-714.
[5]	应乐, 潘越, 王岳飞, 徐平. 六堡茶多糖理化性质、体外抗氧化及其对人脐静脉血管内皮细胞的保护作用[J]. 茶叶科学, 2017, 37(1): 25-37.
[6]	魏楠, 朱强强, 陈际名, 李彤, 李亦凡, 黄业伟, 马啸, 王宣军, 盛军. 茶多糖对阿霉素抑制肺癌A549细胞增殖作用的影响[J]. 茶叶科学, 2016, 36(5): 477-483.
[7]	高慧敏, 朱晓静, 李攀攀, 倪德江, 陈玉琼. 茶多糖对氟离子的吸附特性研究[J]. 茶叶科学, 2016, 36(4): 396-404.
[8]	张星海, 许金伟, 周晓红, 虞培力, 屠幼英. 茶树花多糖的修正系数蒽酮-硫酸检测新方法研究[J]. 茶叶科学, 2015, 35(2): 151-157.
[9]	朱晓静, 房峰祥, 张月华, 倪德江, 陈玉琼. 茶叶及茶多糖中氟测定前处理方法的比较研究[J]. 茶叶科学, 2015, 35(2): 145-150.
[10]	刘焱, 罗灿, 欧阳元, 杜金平. 茶叶种类及添加量对皮蛋品质的影响[J]. 茶叶科学, 2013, 33(2): 116-124.
[11]	夏道宗, 张元君, 倪达美, 居梦婷. 安吉白茶多糖抗肿瘤及免疫调节研究[J]. 茶叶科学, 2013, 33(1): 40-44.
[12]	张芸, 倪德江, 陈永波, 黄海波, 刘思思, 谢笔钧. 乌龙茶多糖调节血脂作用及其机制研究[J]. 茶叶科学, 2011, 31(5): 399-404.
[13]	余志, 石玉涛, 倪德江. 酶法修饰绿茶多糖对免疫低下模型小鼠免疫活性的影响[J]. 茶叶科学, 2010, 30(S1): 567-572.
[14]	郑德勇, 杨江帆, 潘晓云, 凌宏有, 林清霞. 白茶多糖的提取与结构初探[J]. 茶叶科学, 2010, 30(S1): 551-555.
[15]	汪东风, 王林戈, 张莉, 徐莹, BucheliPeter. 绿茶对糖尿病的防治作用[J]. 茶叶科学, 2010, 30(4): 243-250.