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峰值粘度,糊化温度对于玉米淀粉生物讲解的影响!

峰值粘度,糊化温度对于玉米淀粉生物讲解的影响!

来源网址:http://www.swjjkl.com 2020-05-29 16:51:38    

2瓜尔胶对淀粉糊化峰值粘度的影响由于瓜尔胶在冷水中也可溶解,增加了体系粘 度,瓜尔胶水化后将减少体系中自由水的数量,并 与从淀粉颗粒中沥滤出的直链淀粉发生相互作用, 妨碍淀粉糊化[9-111。这些作用反映在不同瓜尔胶的添 加量与淀粉峰值粘度的关系曲线中,如图4所示。
2. The effect of guar gum on the peak viscosity of starch gelatinization because guar gum can also be dissolved in cold water, which increases the viscosity of the system. After guar gum is gelatinized, the amount of free water in the system will be reduced, and it will interact with amylose leached from starch granules, which will hinder starch gelatinization [9-111]. These effects are reflected in the relationship curve between the amount of guar gum added and the peak viscosity of starch, as shown in Figure 4.
V%图4瓜尔胶/淀粉质量分数对体系糊化峰值粘度的影响图4表明,随着瓜尔胶含量的增加,峰值粘度 也大大提高。除了以上分析的因素外,Tye[121和 Chaisawang小组[131都将这种粘度的增加归因于淀粉 与瓜尔胶对粘度影响的协同效应:淀粉/瓜尔胶为两 相体系,其中瓜尔胶由于水溶性好,为连续相,在 糊化过程中淀粉颗粒膨胀,淀粉相的体积大大增 加,这样也使得瓜尔胶的有效浓度骤增,进而使得体系的粘度大大增加。
V% Fig. 4 the effect of guar gum / starch content on the peak viscosity of gelatinization Fig. 4 shows that the peak viscosity increases with the increase of guar gum content. In addition to the factors analyzed above, tye [121 and chaisawang Group [131 both attributed the increase in viscosity to the synergistic effect of starch and guar gum on viscosity: Starch / guar gum is a two-phase system, in which guar gum is a continuous phase due to its good water solubility. During the gelatinization process, starch particles expand and the volume of starch phase greatly increases In this way, the effective concentration of guar gum increased sharply, and then the viscosity of the system increased greatly.
2.3瓜尔胶对糊化温度的影响不同瓜尔胶的添加量与淀粉糊化温度的关系 曲线如图5。瓜尔胶/淀粉体系的糊化温度在75?85 °C之间,随着瓜尔胶添加量的增加,淀粉糊化温度 的变化分为三个阶段。
2.3 effect of guar gum on gelatinization temperature the relationship between the amount of guar gum added and the gelatinization temperature of starch is shown in Figure 5. The gelatinization temperature of guar gum / starch system is between 75 ° C and 85 ° C. with the increase of guar gum, the gelatinization temperature of starch can be divided into three stages.
阶段丨,瓜尔胶对淀粉的质量分数ft < 2.5°%, 糊化温度基本不变,说明瓜尔胶对淀粉糊化基本无 影响;阶段丨丨,2.5% < ft < 6.0%,糊化温度随着 瓜尔胶质量分数增加而增加,这可能是由于随着体 系中瓜尔胶浓度的升高,瓜尔胶作为一种亲水性胶 体,与淀粉竞争吸附水分子,导致淀粉糊化温度升 高114,151;阶段III, cG > 6.0%,糊化温度随着瓜尔胶 质量分数增加而下降,可能是相对于阶段丨丨来说, 较高浓度的瓜尔胶更容易与淀粉中沥滤出的直链 淀粉相互作用,促进了淀粉颗粒的破裂。以上这些 推断的机理还需要进一步的研究来证明。
In stage 1, the mass fraction of guar gum to starch was ft < 2.5%, and the gelatinization temperature was basically unchanged, indicating that guar gum had no effect on starch gelatinization; in stage 1, 2.5% < ft < 6.0%, The gelatinization temperature increases with the increase of guar gum mass fraction, which may be due to that guar gum, as a hydrophilic colloid, competes with starch to adsorb water molecules, resulting in the increase of starch gelatinization temperature by 114151; stage III, CG > 6.0%, and the gelatinization temperature decreases with the increase of guar gum mass fraction, which may be relative to the stage, The higher concentration of guar gum is easier to interact with amylose leached from starch, which promotes the breakdown of starch granules. The mechanism of these inferences needs further study to prove.
2.4瓜尔胶对淀粉低温凝冻性的影响淀粉糊化后,随着温度的降低,直链淀粉会快 速回生形成三维网状结构,从而导致粘度的回升, 而且随着时间延长支链淀粉也参与回生过程,使其 粘度进一步增加[161,导致淀粉在低温下凝冻。图6 显示,瓜尔胶增加了糊化淀粉在50C的低温粘度, 是由于瓜尔胶的粘度高于淀粉,对体系低温粘度的 贡献[131,这也是瓜尔胶通常作为淀粉增稠剂的原因; 另一方面,由粘度随时间变化的趋势(拟合直线的 斜率)分析得知,瓜尔胶也降低了淀粉糊低温凝冻 的速率,这意味着瓜尔胶与淀粉相互作用,阻碍了 淀粉分子之间的重排缔合,从而降低了淀粉糊的低 温凝冻趋势。其中100°%瓜尔胶的浓度为10.5°%。
2.4 the effect of guar gum on the low-temperature gelation of starch after gelatinization, with the decrease of temperature, amylopectin will quickly regenerate to form a three-dimensional network structure, resulting in the rise of viscosity, and with the extension of time, amylopectin also participates in the regeneration process, making its viscosity further increase [161], resulting in the starch freezing at low temperature. Fig. 6 shows that guar gum increases the low temperature viscosity of gelatinized starch at 50c, because the viscosity of guar gum is higher than that of starch, contributing to the low temperature viscosity of the system [131, This is also the reason why guar gum is usually used as starch thickener; on the other hand, according to the analysis of viscosity change trend with time (slope of fitting straight line), guar gum also reduces the rate of starch paste freezing at low temperature, which means that guar gum interacts with starch, hinders the rearrangement and association between starch molecules, thus reducing the tendency of starch paste freezing at low temperature. The concentration of 100% guar gum was 10.5%.
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