低水分马铃薯淀粉的理化性质及其对鱼糜制品凝胶特性的影响

Physicochemical Properties of Low Moisture Potato Starch and Their Effects on Surimi products

摘要:

对低水分马铃薯淀粉的微观形貌、结晶结构、糊化特性、热稳定性、冻融稳定性等理化性质进行了测定，研究了低水分马铃薯淀粉的添加对鱼糜制品凝胶特性的影响。结果表明：低水分马铃薯淀粉的水分含量不超过8%，其改性制备过程对淀粉颗粒造成一定程度的破坏使其表面出现皱缩、龟裂，导致其具有较大的无定形区域，表现为较小的结晶度。低水分马铃薯淀粉的起始糊化温度（To）、吸热焓值（ΔH）、析水率和胶稠度分别为57.16 ℃、16.26 J/g、40.83%和80.43 mm，均低于原马铃薯淀粉，且其膨润力（18.83 g/g）显著大于原淀粉（13.06 g/g），表现出较优的理化性质。添加了两种淀粉的鱼糜制品的凝胶强度、持水性和白度的测定数据表明：原淀粉和低水分马铃薯淀粉均可改善鲢鱼鱼糜制品的凝胶性能，增强鱼糜制品的凝胶强度，提升其持水性并且低水分马铃薯淀粉的改善效果更显著，其最佳添加量在8%左右。

Abstract:

In this study, the physicochemical properties such as morphology, microscopic morphology, crystal structure, pasting properties, freeze-thaw stability, and swelling power of ultra-dry potato starch and their effects on surimi seafood were investigated. The results indicated that the water content of ultra-dry potato starch did not exceed 8%. With shrinkage and crack observed on the surface of the starch granule, the ultra-dry potato starch had a larger amorphous region and smaller crystallinity. It formed a gel more easily at a low initial temperature of gelatinization (To, 57.16 ℃) and transition enthalpy (ΔH, 16.26 J/g). Compared to native potato starch, ultra-dry starch exhibited better freeze-thaw stability, higher swelling power (18.83 g/g), and lower gel consistency (80.43 mm), indicating its better physicochemical properties. According to the study, both native and ultra-dry potato starch can improve the gel properties of silver carp surimi products, and the latter showed more significant effects. The optimum addition level of the starch is about 8%.