可溶性大豆多糖对大米淀粉物化特性的影响

Effects of soluble soybean polysaccharides on the physical and chemical properties of rice starch

中文关键词:  大米淀粉  可溶性大豆多糖  物化特性

英文关键词:rice starch  soluble soybean polysaccharide  physical and chemical properties

中文摘要:

      目的 探究可溶性大豆多糖(soluble soybean polysaccharides, SSPS)对大米淀粉物化特性的影响。方法 以大米淀粉为原料, 将SSPS以不同比例与米淀粉进行混合, 分析SSPS对大米淀粉膨胀度、透明度、冻融稳定性、糊化特性以及流变学特性的影响。结果 与对照组相比, 在大米淀粉中加入SSPS可显著降低淀粉的膨胀度及溶解度, 当SSPS添加量为10%时, 膨胀度和溶解度最低, 分别为10.99 g/g (95℃)和70.52%。随着SSPS添加量和冻融次数的增加, 体系的析水率呈上升趋势。糊化性质表明, SSPS的添加使淀粉的峰值黏度、低谷黏度、最终黏度、崩解值及回生值均降低, 但是糊化温度上升。动态流变学结果表明样品体系G’均大于G”, 且呈现出频率依赖性, 说明具有典型的弱凝胶特性。结论 可溶性大豆多糖在一定程度上可以改善大米淀粉的特性, 为SSPS在淀粉基食品中的应用提供理论指导。

英文摘要:

      Objective To investigate the effects of soluble soybean polysaccharides (SSPS) on the physical and chemical properties of rice starch. Methods Using rice starch as raw material, SSPS was mixed with rice starch in different proportions to investigate the effects of SSPS on the swelling, transparency, freeze-thaw stability, pasting characteristics and rheological propertiesof rice starch. Results Compared with the control group, the addition of SSPS to rice starch significantly reduced the swelling and solubility of starch, and the lowest swelling and solubility were 10.99 g/g (95℃) and 70.52%, respectively, when SSPS was added at 10%. With the increase of SSPS addition and the number of freeze-thaws, the water leaching rate of the system showed an increasing trend. The pasting properties showed that the addition of SSPS decreased the peak viscosity, trough viscosity, final viscosity, disintegration value and regeneration value of starch, but increased the pasting temperature. The dynamic rheology results showed that the sample system G’ was larger than G” and exhibited frequency dependence, indicating that it had typical weak gel properties. Conclusion Soluble soybean polysaccharide can improve the properties of rice starch to some extent, it provides theoretical guidance for the application of SSPS in starch-based foods.