柠檬酸钙和大豆分离蛋白对大米淀粉质构分级的影响

Effects of calcium citrate and soy protein isolate on texture classification of rice starch

中文关键词:  大米淀粉  柠檬酸钙  大豆分离蛋白  质构分级

英文关键词:rice starch  calcium citrate  soy protein isolate  texture classification

中文摘要:

      目的 探究柠檬酸钙和大豆分离蛋白对大米淀粉液体食品质构分级的影响。方法 本研究通过国际吞咽障碍饮食标准(International Dysphagia Diet Standardisation Initiative, IDDSI)质构测试、物性分析、快速黏度分析及扫描电镜等技术方法分析柠檬酸钙(0.1%、0.2%和0.3%)和大豆分离蛋白(5%、10%和15%)对大米淀粉质构分级的影响。结果 IDDSI质构测试结果表明, 柠檬酸钙使大米淀粉质构等级呈上升趋势(添加量为0.3%时, 质构等级由2级变为3级), 而大豆分离蛋白使大米淀粉质构等级呈下降趋势。物性分析(A/BE模式)结果表明, 添加比例为0.3%的柠檬酸钙的淀粉样品黏度升高51.4%, 添加比例为15%的大豆分离蛋白的淀粉样品黏度下降19.4%。快速黏度分析淀粉样品的终值黏度结果与物性分析的黏度结果趋势一致。粒径分析结果表明, 柠檬酸钙提高了淀粉颗粒的尺寸, 促进了淀粉颗粒的膨胀。大豆分离蛋白减小了淀粉颗粒的尺寸, 抑制了淀粉颗粒的膨胀。红外光谱分析表明, 钙盐和蛋白的添加量越大, 淀粉分子之间的氢键数量减少的越明显。此外, 通过扫描电镜观察到柠檬酸钙使淀粉的层状结构变得更紧密, 而大豆分离蛋白破坏了淀粉的层状结构, 使其出现明显的空腔结构。结论 柠檬酸钙通过离子键增强了淀粉之间的相互作用, 大豆分离蛋白通过空间位阻减弱了淀粉之间的相互作用, 二者对大米淀粉质构分级的影响机制不同。本研究结果为大米淀粉液体食品的质构设计提供了理论依据。

英文摘要:

      Objective To explore the effects of calcium citrate and soy protein isolate on the texture classification of rice starch liquid food. Methods In this study, the effects of calcium citrate (0.1%, 0.2% and 0.3%) and soy protein isolate (5%, 10% and 15%) on the texture classification of rice starch were analyzed by means of International Dysphagia Diet Standardisation Initiative (IDDSI) texture test, texture profile analysis, rapid viscos analyzer and scanning electron microscope. Results The results of IDDSI texture test showed that calcium citrate increased the texture grade of rice starch (when the content was 0.3%, the texture grade changes from grade 2 to grade 3), but soy protein isolate decreased the texture grade. The results of texture profile analysis (A/BE mode) showed that the viscosity of starch samples with 0.3% calcium citrate increased by 51.4%, and that with 15% soy protein isolate decreased by 19.4%. The final viscosity results of the rapid viscos analyzer were consistent with those of the texture profile analysis. The results of particle size analysis showed that calcium citrate increased the size of starch particles and promoted the expansion of starch particles. Soy protein isolate reduced the size of starch particles and inhibited the expansion of starch particles. The infrared spectrum analysis showed that the more calcium salt and protein were added, the more the number of hydrogen bonds between starch molecules decreased. In addition, it was observed by scanning electron microscope that calcium citrate made the starch layer structure tighter, but soy protein isolate destroyed the starch layer structure and made it appear obvious cavity structure. Conclusion Calcium citrate enhances the interaction between starches through ionic bonds, while soy protein isolate weakens the interaction between starches through steric hindrance, and their influence mechanisms on rice starch texture classification are different. The results of this study provide a theoretical basis for the texture design of rice starch liquid food.