小麦淀粉与马铃薯淀粉、豌豆淀粉共混物的糊化与凝胶特性

Gelatinization and Gelling Properties of Blends of Wheat Starch and Potato Starch or Pea Starch

摘要:

研究了小麦淀粉分别与马铃薯淀粉、豌豆淀粉以不同比例混合后淀粉混合物的糊化特性、流变学特性和凝胶特性等。结果表明：小麦淀粉的峰值黏度（2 430.50 Pa•s）等糊化特性参数低于马铃薯淀粉（9 001.02 Pa•s）和豌豆淀粉（2 644.50 Pa•s），而糊化温度（90.70 ℃）高于马铃薯淀粉（67.05 ℃）和豌豆淀粉（73.95 ℃）。两种混合淀粉体系的糊化特性值在小麦淀粉和马铃薯淀粉、小麦淀粉和豌豆淀粉的值之间发生变化。凝胶的质构和水分子状态等参数有相似的特性变化规律。小麦淀粉的模量（G′为4 770.85 Pa、G″为453.80 Pa）高于马铃薯淀粉（G′为1 392.46 Pa、G″为175.65 Pa）和豌豆淀粉（G′为3 256.89 Pa、G″为275.36 Pa），两种混合淀粉体系的储能模量和损耗模量在小麦淀粉和马铃薯淀粉、小麦淀粉和豌豆淀粉的值之间发生变化。马铃薯淀粉（7.84 J/g）和豌豆淀粉（8.18 J/g）的热焓值小于小麦淀粉（13.06 J/g），小麦与马铃薯混合淀粉、小麦与豌豆混合淀粉热焓值降低。综上所述，小麦淀粉分别与马铃薯淀粉和豌豆淀粉混合使得混合淀粉的性质发生不同程度的改变，可为淀粉的天然改性提供一定的理论依据。

Abstract:

The gelatinization, rheological and gel properties of the starch mixtures obtained through mixing wheat starch with potato starch or pea starch in different proportions were studied. The results show that the gelatinization characteristic parameters such as the peak viscosity of wheat starch (2 430.50 Pa•s) were lower than those of potato starch (9 001.02 Pa•s) and pea starch (2 644.50 Pa•s), whereas, the gelatinization temperature of wheat starch (90.70 ℃) was higher than those of potato starch (67.05 ℃) and pea starch (73.95 ℃). The gelatinization characteristic values of the two mixed starch systems varied between the values of the wheat starch and potato starch, and those of the wheat starch and pea starch. Parameters such as the texture of the gel and the state of water molecules exhibited similar characteristics. The moduli of wheat starch (G′, 4 770.85 Pa; G″, 453.80 Pa) were higher than those of potato starch (G′, 1 392.46 Pa; G″, 175.65 Pa) and pea starch (G′, 3 256.89 Pa; G″, 275.36 Pa). The storage modulus and loss modulus of the two mixed starch systems varied between the values of wheat starch- potato starch and wheat starch-pea starch. The enthalpy values of potato starch (7.84 J/g) and pea starch (8.18 J/g) were lower than that of wheat starch (13.06 J/g), with the enthalpy values of wheat starch-potato starch and wheat starch-pea starch being reduced. In summary, mixing wheat starch with potato starch or pea starch could change the properties of the mixed starch to different extents, which can provide a certain theoretical basis for the natural modification of starch.