β-环糊精对小麦淀粉体系性质的影响
首发时间:2017-11-10
摘要:采用快速粘度分析仪(Rapid Visco-Analyzer,RVA)、差示扫描量热仪(Differential Scanning Calorimetry,DSC)、X射线衍射仪( X-ray Diffraction,XRD)、傅里叶变换红外光谱仪((Fourier Transform Infrared Spectrometer,FTIR)和低场核磁共振分析仪(Low Field Nuclear Magnetic Resonance,LF-NMR),研究了β-环糊精(β- Cyclodextrin,β-CD)对小麦淀粉体系的粘度、糊化、回生特性影响及作用机制,结果显示:β-CD显著降低了小麦淀粉的粘度,升高了小麦淀粉的糊化温度,降低了其回生焓,且添加量大于2%时抑制明显,短期回生抑制率达34%,通过分析回生过程,发现在混合体系中β-CD的添加增强了淀粉体系的氢键作用力,促进了体系的水分迁移。该研究完善了β-CD抗淀粉回生的作用机制,为β-CD抗淀粉回生的工业化应用提供了参考。
For information in English, please click here
Effect of β- Cyclodextrin on Wheat Starch Properties
Abstract:The effects of β-CD on the viscosity, gelatinization and retrogradation properties of wheat starch were investigated by rapid visco-analyzer(RVA)、differential scanning calorimetry(DSC)、X-ray diffraction(XRD)、fourier transform infrared spectrometer(FTIR)and low field nuclear magnetic resonance(LF-NMR). The addition of β-CD significantly reduced the viscosity and regenerative enthalpy of wheat starch, but increased the gelatinization temperature. The results showed that the addition of β-CD in the mixed system enhanced the hydrogen bond force and promoted the influence of the water migration on wheat starch. With more than 2%β-CD reduced short-term retrogradation to 34%. The study improved the mechanism of effect ofβ-CD anti- retrogradation, and provided idea for the industrial application of the β-CD in starch.
Keywords: β-CD wheat starch gelatinization retrogradation water migrationkey
基金:
引用
No.****
同行评议
共计0人参与
勘误表
β-环糊精对小麦淀粉体系性质的影响
评论
全部评论0/1000