亲水胶体对葛根淀粉冻融前后凝胶强度的影响研究

研究了κ-卡拉胶(KC)、魔芋胶(KG)、羧甲基纤维素钠(CMCNa)及其复配胶CMCNa/KC、KC/KG和CMCNa/KG对葛粉冻融前后凝胶强度的影响.研究结果表明:冻融前,KC可降低葛粉的凝胶强度,KG和CMCNa不同程度提高了葛粉的凝胶强度;添加3种复配胶的葛粉凝胶强度均随着配比的变化表现出先增后降的趋势.冻融后,KC降低了葛粉的凝胶强度,KG和CMCNa使得葛粉凝胶强度均表现出先增后降的变化,组合CMCNa/KC和CMCNa/KG都使得葛粉凝胶强度表现出先降后增的变化,而KC/KG组合则提高了葛粉的凝胶强度.

EFFECT OF HYDROCOLLOIDS ON GEL STRENGTH OF KUDZU STARCH WITHOUT AND WITH FREEZE-THAWING TREATMENT

The effect of three hydrocolloids,Sodium carboxymethyl cellulose(CMCNa),κ-Carrageenan(KC) and konjac gum(KG),and their mixtures on the gel strength of the kudzu starch without and with a freeze-thawing(FT) treatment was investigated.The results showed that the strength of the starch gel decreased with elevated KC without freeze-thawing treatment,but it increased with KG or CMCNa.The strength of the gel containing the mixtures of CMCNa/KC or KC/KG or CMCNa/KG varied in terms of the rule of increasing and then decreasing(the total gum content was 0.20%) with the ratio of two-hydrocolloid.The strength of the starch containing KC also decreased with a FT cycle,while it increased and then decreased with elevated KG or CMCNa.The strength of the starch gel,added by the mixtures CMCNa/KC or CMCNa/KG,followed the rule of decreasing and then increasing after the same cycle.However,it increased by additional KC/KG mixtures.