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1、抗性淀粉與小麥粉共混體系黏彈性的研究謝巖黎王晨郝振宇(河南工業(yè)大學(xué)糧油食品學(xué)院,鄭州450001)摘要采用微波濕熱-循環(huán)冷凍制備小麥抗性淀粉粗品,以酶解純化后得到的抗性淀粉純品添加小麥粉中,研究其在不同替代比例(5%,10%,15%和20%)條件下對(duì)面團(tuán)流變特性的影響。研究表明:不同比例的抗性淀粉與面粉共混體系其表觀黏度均隨著剪切速率的增大而減小,呈現(xiàn)出“剪切稀化”現(xiàn)象,表現(xiàn)出假塑性流體特性;隨著替代比例的增加,面團(tuán)的儲(chǔ)能模量以及損失模量也顯著升高,損耗角正切值tanδ逐漸降低,面團(tuán)彈性增加。與對(duì)照組相比,
2、試驗(yàn)組替代比為5%和10%時(shí),面團(tuán)的最大蠕變?nèi)崃?Jmax)、瞬時(shí)蠕變?nèi)崃浚↗0)和遲滯蠕變?nèi)崃?J1)呈現(xiàn)出明顯降低的趨勢(shì),繼續(xù)增大替代比,變化不顯著。研究結(jié)果表明小麥粉中添加抗性淀粉顯著改變了共混體系的黏彈性,使面團(tuán)的硬度隨著替代比的增加而增大。關(guān)鍵詞抗性淀粉表觀黏度粘彈特性蠕變-回復(fù)小麥粉中圖分類號(hào):TS234文獻(xiàn)標(biāo)識(shí)碼:A文章編號(hào):201790241TheviscoelasticitypropertiesofresistantstarchandflourblendsXieYanliChenWangH
3、aoZhenyu(HenanUniversityofTechnologyGrainCollege,Zhengzhou450001)AbstractThewheatresistantstarchwaspreparedunderacombinationofheat-moisturewithmicrowaveandrefrigerationcycletreatments.Afterenzymatichydrolysis,thewheatresistantstarchwaspurified.Differentpro
4、portionsofwheatflour(5%,10%,15%and20%)weresubstitutedwithpurifiedresistantstarchandtherheologicalpropertiesofthedoughsampleswereinvestigated.Studieshaveshownthat:Withshearrateincreasing,theapparentviscosityofallsamplesdecreased,showinga"shearthinning"pheno
5、menonandpseudoplasticfluidcharacteristics.Withthereplacementratioofresistantstarchincreased,thestoragemodulusandlossmodulusincreasedsignificantly,thelosstangentgraduallydecreased.Theresultsprovedthatthedoughelasticityratioincreased.Themaximalcreepcomplianc
6、e(Jmax),instantaneouscreepcompliance(J0)andhysteresiscreepcompliance(J1)ofthedoughshowedadecreasingtrendwhenthereplacementratiowas5%and10%.Largersubstitutionratio,thechangeisnolongersignificant.Theresultsshowedthattheadditionofresistantstarchinwheatfloursi
7、gnificantlychangedtheviscoelasticityoftheblends,andthehardnessofthedoughincreasedwiththeincreaseofthesubstitutionratio.Keywordsresistantstarch,apparentviscosity,viscoelasticproperties,creep–recovery,Wheatflour基金項(xiàng)目:國(guó)家重點(diǎn)研發(fā)計(jì)劃課題(2016YFD0400203),河南省科技攻關(guān)項(xiàng)目(16210
8、2210039)收稿日期:2017-06-21作者簡(jiǎn)介:謝巖黎,女,1971年出生,教授,食品營(yíng)養(yǎng)與安全英國(guó)生理學(xué)家HansEnglyst在1983年對(duì)膳食纖維進(jìn)行定量測(cè)定時(shí)發(fā)現(xiàn)人體的小腸中存在一種不被消化和吸收的淀粉,該部分淀粉被不溶性膳食纖維包裹,由于這種物理包裹作用,淀粉酶不能與其接觸,因此不能被酶解和消化吸收,其將這部分淀粉稱為抗性淀粉(ResistantStarch,RS)[1],也被叫做抗酶解淀粉。它