JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

沙蒿胶对糯米淀粉糊化特性和流变特性的影响

冯志强 ,  余颜圃 ,  王艳 ,  孙建伟 ,  刘兴丽 ,  张艳艳 ,  张华 ,  王宏伟

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冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
引用本文: 冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
shu
FENG Zhiqiang, YU Yanpu, WANG Yan, et al. Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch[J]. Journal of Light Industry, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
Citation: FENG Zhiqiang, YU Yanpu, WANG Yan, et al. Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch[J]. Journal of Light Industry, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
shu

沙蒿胶对糯米淀粉糊化特性和流变特性的影响

  • 1. 三全食品股份有限公司, 河南 郑州 450044;

  • 2. 郑州轻工业大学 食品与生物工程学院/食品生产与安全河南省协同创新 中心/河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001;

  • 3. 郑州轻工业大学 中原食品实验室, 河南 漯河 462300

    • 作者简介: 冯志强(1975—),男,河南省郑州市人,三全食品股份有限公司高级工程师,主要研究方向为速冻米面食品加工。E-mail:fzqh78@163.com;

  • 基金项目: 国家自然科学基金项目（32101976）；河南省高等学校重点科研项目（22A550017）

  • 中图分类号: TS213.3

Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch

  • 1. Sanquan Food Co., Ltd., Zhengzhou 450044, China;

  • 2. College of Food and Bioengineering/Henan Collaborative Innovation Center for Food Production and Safety/Henan Key Laboratory of Cold Chain Food Quality and Safety Control/Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • 3. Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China

  • Received Date: 2022-06-03

    CLC number: TS213.3

  • 摘要: 将亲水胶体（沙蒿胶）与糯米淀粉进行复配，研究不同添加量（0.1%、0.3%、0.5%、0.7%和0.9%）的沙蒿胶对糯米淀粉糊化特性和流变特性的影响。结果表明：添加沙蒿胶可提高糯米淀粉的糊化黏度及溶胀度，降低糯米淀粉的凝胶强度和水分流动性；糯米淀粉呈现假塑性流体的特性，添加沙蒿胶使其表观黏度、稠度系数（K）和流动特性指数（n）均增加，即沙蒿胶具有协同增稠作用；沙蒿胶能提高糯米淀粉弹性模量（G'）、黏性模量（G″）和损耗角正切值（tan δ），但整体上表现为增强糯米淀粉可流动性。
    Abstract: In order to investigate the effects of hydrophilic colloid (Artemisia sphaerocephala Krasch.gum (ASKG)) on the gelatinization and rheological properties of waxy rice starch, ASKG was mixed with waxy rice starch at different ratio (0.1%, 0.3%, 0.5%, 0.7% and 0.9%).The results showed that the addition of ASKG could increase the gelatinization viscosity and swelling degree of waxy rice starch, and decrease the gel strength and water fluidity of waxy rice starch. Waxy rice starch had the properties of pseudoplastic fluid. The addition of ASKG could increase the apparent viscosity, consistency coefficient (K) and flow characteristic index (n), indicating that ASKG had synergistic thickening effect. ASKG could improve the elastic modulus (G'), viscosity modulus (G″) and loss angle tangent value (tan δ) of waxy rice starch, but the overall performance was to enhance the fluidity of the system.
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冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
引用本文: 冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
shu
FENG Zhiqiang, YU Yanpu, WANG Yan, et al. Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch[J]. Journal of Light Industry, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
Citation: FENG Zhiqiang, YU Yanpu, WANG Yan, et al. Effects of Artemisia sphaerocephala Krasch.gum on gelatinization and rheological properties of waxy rice starch[J]. Journal of Light Industry, 2023, 38(1): 18-26. doi: 10.12187/2023.01.003
shu

沙蒿胶对糯米淀粉糊化特性和流变特性的影响

    作者简介:冯志强(1975—),男,河南省郑州市人,三全食品股份有限公司高级工程师,主要研究方向为速冻米面食品加工。E-mail:fzqh78@163.com
  • 1. 三全食品股份有限公司, 河南 郑州 450044;
  • 2. 郑州轻工业大学 食品与生物工程学院/食品生产与安全河南省协同创新 中心/河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001;
  • 3. 郑州轻工业大学 中原食品实验室, 河南 漯河 462300
  • 收稿日期: 2022-06-03
基金项目:  国家自然科学基金项目（32101976）；河南省高等学校重点科研项目（22A550017）

摘要: 将亲水胶体（沙蒿胶）与糯米淀粉进行复配，研究不同添加量（0.1%、0.3%、0.5%、0.7%和0.9%）的沙蒿胶对糯米淀粉糊化特性和流变特性的影响。结果表明：添加沙蒿胶可提高糯米淀粉的糊化黏度及溶胀度，降低糯米淀粉的凝胶强度和水分流动性；糯米淀粉呈现假塑性流体的特性，添加沙蒿胶使其表观黏度、稠度系数（K）和流动特性指数（n）均增加，即沙蒿胶具有协同增稠作用；沙蒿胶能提高糯米淀粉弹性模量（G'）、黏性模量（G″）和损耗角正切值（tan δ），但整体上表现为增强糯米淀粉可流动性。

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