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。
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.
[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.
浙公网安备 33019902000101号