非热物理场辅助酶法制备烘焙用淀粉基脂肪模拟物的理化特性比较

Comparison of the Physicochemical Properties of Starch-based Fat Mimetics for Baking Prepared Using a Non-thermophysical Field-Assisted Enzymatic Method

摘要:

利用高静水压（300 MPa，10 min）和能量聚集型超声波（300 W，10 min）分别对5种淀粉（甘薯淀粉、马铃薯淀粉、玉米淀粉、豌豆淀粉、高直链玉米淀粉）进行预处理，进而采用耐高温α-淀粉酶控制降解法（95 ℃，15 min）制备淀粉基脂肪模拟物，并对比其理化特性。与天然淀粉相比，改性均可提高5种淀粉的持水持油能力、低温溶解膨胀能力（25 ℃和50 ℃）。在所有淀粉基脂肪模拟物样品中，能量聚集型超声波联合酶解制备的甘薯淀粉基脂肪模拟物（EGUSPS）具有最高的持水性（560.39%）、乳化稳定性（276.4×10-2）以及较好的持油性（183.35%）、溶解度（41.89%，25 ℃；42.53%，50 ℃；50.66%，75 ℃）、膨胀势（11.21%，25 ℃；11.7%，50 ℃；15.29%，75 ℃）和乳化活性指数（17.01 m2/g）。此外，EGUSPS具有良好的热稳定性，热分解温度为262.5 ℃，与天然淀粉比可降低6.30%的热分解前质量损失。结果表明，EGUSPS相较于其他来源的淀粉基脂肪模拟物具备替代烘焙食品用脂肪的最佳潜力。

Abstract:

Five types of plant-derived starch (sweet potato, potato, corn, pea, and high-amylose corn starch) were pretreated under high hydrostatic pressure (300 MPa, 10 min) and energy-gathered ultrasound (300 W, 10 min). Next, starch-based fat mimetics were prepared through controlled degradation of thermostable α-amylase via hydrolysis (95 ℃, 15 min), and their physicochemical properties were compared. Compared with natural starches, the five modified starches showed improved water- and oil-holding capacity as well as solubility and expansion capacity at low temperatures (25 ℃ and 50 ℃). Among all starch-based fat mimetics, the sweet potato starch-based fat mimetics prepared using energy-gathered ultrasound combined with enzymatic hydrolysis (EGUSPS) showed the highest water holding capacity (560.39%) and emulsifying stability (276.4×10-2) as well as better oil-holding capacity (183.35%), solubility (41.89% at 25 ℃; 42.53% at 50 ℃; and 50.66% at 75 ℃), swelling power (11.21% at 25 ℃; 11.7% at 50 ℃; and 15.29% at 75 ℃), and emulsifying activity index (17.01 m2/g). In addition, EGUSPS showed good thermal stability. The thermal disintegration temperature was 262.5 ℃, which could reduce the mass loss before thermal disintegration by 6.30% compared with that of natural starch. These results indicate that EGUSPS has the best potential to replace fat in baked foods compared with starch-based fat mimetics from other sources.