海藻酸钠对不同直链淀粉含量的玉米淀粉物化性质的影响

Effect of Sodium Alginate on the Physicochemical Properties of Corn Starches with Different Amylose Contents

摘要:

采用快速黏度分析仪、差示扫描量热仪、动态流变仪、物性测试仪等，研究了海藻酸钠对3种不同直链淀粉含量的玉米淀粉糊化、凝胶及老化性质的影响。结果表明：海藻酸钠显著影响高直链玉米淀粉、普通玉米淀粉及蜡质玉米淀粉的物化性质，且对不同直链淀粉含量的玉米淀粉物化性质的影响不同。海藻酸钠使3种玉米淀粉的糊化难度增大，起始糊化温度、峰值糊化温度、终止糊化温度升高，糊化焓增加。海藻酸钠提高3种玉米淀粉的峰值黏度、末值黏度、表观黏度及损耗模量。海藻酸钠提高高直链玉米淀粉的热稳定性和抗老化性，使高直链玉米淀粉的衰减值、老化率降低。海藻酸钠阻碍高直链玉米淀粉形成凝胶，使高直链玉米淀粉的损耗角正切值升高、凝胶硬度降低。

Abstract:

The effect of sodium alginate on the properties of corn starches with different amylose contents was studied by rapid viscosity analyzer, differential scanning calorimeter, dynamic rheometer and texture analyzer. The results showed that properties of high amylose corn starch, common corn starch and waxy corn starch were significantly influenced by sodium alginate and amylose content. With addition of sodium alginate, it was more difficult for corn starches to be pasted, meanwhile, onset temperature, peak temperature, endpoint temperature and enthalpy value were improved. Viscosity of corn starch pastes was increased, in terms of higher peak viscosity, final viscosity, apparent viscosity and loss modulus. Thermal stability and anti-retrogradation capacity of high amylose corn starch was enhanced with adding sodium alginate, while breakdown value and retrogradation rate of high amylose corn starch decreased. Gelling capacity of high amylose corn starch was reduced by adding sodium alginate, with higher tanδ and lower gel hardness.