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

doi:10.12187/2023.01.003

February 2023

Article Contents

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

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

FENG Zhiqiang ¹ ,
YU Yanpu ² ,
WANG Yan ² ,
SUN Jianwei ¹ ,
LIU Xingli ^2,3 ,
ZHANG Yanyan ^2,3 ,
ZHANG Hua ^2,3 ,
WANG Hongwei ^2,3

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

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

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