不同添加剂对菱角淀粉凝胶的微观结构及质构的影响-《中国调味品》

文章信息/Info

Title:: Effects of different additives on microstructure and texture of water chestnut starch gel Lili, Jin Jiaqi ,Chang Xianhui , Yiyang

摘要:: 本文以鲜菱角为原料，先提取淀粉进而制备淀粉凝胶，通过设计空白组、单甘酯组、海藻酸钠组及复合磷酸盐组进行对比，探讨不同添加剂对菱角淀粉凝胶的微观结构、凝胶强度及质构的影响。电镜实验结果表明：与空白组相比，海藻酸钠组凝胶结构相对紧实，表面光滑度变差，局部颗粒状较为明显；单甘酯组凝胶结构多呈碎片状，局部片层结构明显，表面较为光滑；复合磷酸盐组凝胶结构相对致密，少数断裂现象，片层结构明显，表面尚为光滑。凝胶强度实验结果表明，与空白组相比，复合磷酸盐组的凝胶强度增加了76.49%，海藻酸钠组的凝胶强度增加了47.62%，单甘酯组的凝胶强度降低了14.58%。质构实验结果表明，与空白组相比，复合磷酸盐组硬度增加12.80%，耐咀性增加6.70%，弹性变化不大；单甘酯组硬度降低8.27%，弹性增加6.11%，耐咀性变化不大；海藻酸钠组硬度增加1.84%，弹性增加14.19%，耐咀性降低5.14%。

Abstract:: Starch was extracted from fresh water chestnut as raw material, and then starch gel was prepared in this paper. The effects of different additives on the microstructure, gel strength and texture of water chestnut starch gel were compared by designing blank group, monoglyceride group, sodium alginate group and compound phosphate group. The results of electron microscopy showed that compared with the blank group, the gel structure of alginate group was relatively compact, the surface smoothness was worse, and the local granules were more obvious. The gel structure of monoglyceride group was mostly fragmented, the local lamellar structure was obvious, and the surface was smoother. Gel strength experiments showed that compared with the blank group, the gel strength of the composite phosphate group increased by 76.49%, the gel strength of the alginate group increased by 47.62%, and the gel strength of the monoglyceride group decreased by 14.58%. The results of texture test showed that compared with the blank group, the hardness of the composite phosphate group increased by 12.80%, the nozzle resistance increased by 6.70%, and the elasticity changed little; in the monoglyceride group, the hardness decreased by 8.27%, the elasticity increased by 6.11%, and the nozzle resistance changed little; in the sodium alginate group, the hardness increased by 1.84%, the elasticity increased by 14.19%, and the nozzle resistance decreased by 5.14%.