导　　师： 罗发兴;罗志刚

学科专业： 083202

授予学位： 硕士

作　　者： ;

机构地区： 华南理工大学

摘　　要： 为揭示食品胶与淀粉之间产生协同作用的机理,本文选用黄原胶、瓜尔胶、海藻酸钠、阿拉伯胶四种食品胶,木薯淀粉、木薯阴离子淀粉、木薯阳离子淀粉三种淀粉,通过Brabender黏度计、扫描电子显微镜、哈克流变仪探讨食品胶对木薯淀粉及其衍生物性质影响的研究。实验结果显示如下: 添加黄原胶、瓜尔胶使木薯淀粉、木薯阴离子淀粉、木薯阳离子淀粉峰值黏度和崩解值增加,而阿拉伯胶呈相反趋势。黄原胶、瓜尔胶、海藻酸钠能促进木薯淀粉颗粒的膨胀;由于分子之间的静电作用,带阴离子的黄原胶促进木薯阴离子淀粉颗粒的膨胀,抑制木薯阳离子淀粉颗粒的膨胀,中性的瓜尔胶对这两种淀粉颗粒膨胀度影响不大。冻融稳定性的测定结果表明,添加黄原胶、瓜尔胶、海藻酸钠使木薯淀粉糊和木薯阴离子淀粉糊析水率下降;木薯阳离子淀粉本身有很好的冻融稳定性,而海藻酸钠和黄原胶的加入使阳离子淀粉糊析水率升高,冻融稳定性减弱,瓜尔胶的加入使阳离子淀粉糊冻融循环5次都没有水分析出。黄原胶、瓜尔胶、海藻酸钠的存在使木薯淀粉凝胶形成的网络结构空腔变大,空腔壁变薄;当较多的黄原胶、瓜尔胶代替木薯阴离子淀粉/(5.4//0.6/),木薯阴离子淀粉析水率降很低,凝胶不能完全形成网络结构;黄原胶、海藻酸钠使木薯阳离子淀粉凝胶形成明显的网络结构,而瓜尔胶使其不能形成网络结构。流变特性测定结果表明,在试验范围内,木薯淀粉//食品胶体系、木薯阴离子淀粉// 食品胶体系、木薯阳离子淀粉//食品胶体系淀粉糊的流变模型为幂率模型,均为假塑性流体。四种食品胶添加到木薯淀粉、木薯阴离子淀粉、木薯阳离子淀粉所得全部淀粉凝胶均为弱凝胶,储能模量始终大于耗能模量。加入黄原胶、瓜尔胶使三种淀粉凝胶的tanδ值降低,凝胶向趋 In order to reveal the synergy principle between food gum and starch, four kinds of food gums, xanthan gum, guar gum, sodium alginate, arabic gum, and three kinds of starch, tapioca starch, anionic tapioca starch, cationic tapioca starch were selected//studied in this paper. The effect of food gum on properties of tapioca starch and its derivatives paste was investigated by using Bradender Viscoamylograph, scanning electron microscope and Haake rheometer. Results of the experiment were as follows: The addition of either xanthan gum or guar gum increased peak viscosity and breakdown of tapioca starch, anionic tapioca starch and cationic tapioca starch separately, while arabic gum exhibited opposite trend. Xanthan gum, guar gum, and sodium alginate promoted the swelling of tapioca starch granules. Owing to the electrostatic interactions between moleculars, xanthan with negative group could promote the swelling of anionic tapioca starch granules, but inhibited the swelling of cationic tapioca starch granules. Neutral guar gum had little effect on the swelling of anionic starch and cationic starch. The results of freeze-thaw stability indicated that the addition of xanthan gum, guar gum, sodium alginate decreased syneresis of tapioca starch and anionic tapioca starch paste; the addition of sodium alginate and xanthan gum increased the syneresis of cationic tapioca starch paste and weakened its freeze-thaw stability, even cationic tapioca starch had good freeze-thaw stability itself. Cationic tapioca starch paste had no syneresis when guar gum existed, even after five the freeze-thaw cycles. Xanthan gum, guar gum, sodium alginate made cavities in network formed by tapioca starch gel became larger, and the network membrane became thinner. When more xanthan gum, guar gum was added to replace anionic tapioca starch /(5.4//0.6/), the syneresis of anionic tapioca starch dropped to low levels since anionic tapioca starch gel cannot fully form network structure. Xanthan gum, sodium alginate could make cationic tapioc

关 键 词： 食品胶 木薯淀粉 峰值黏度 膨胀度 冻融稳定性 动态粘弹性

领　　域： [轻工技术与工程] [轻工技术与工程]