不同聚合度菊粉对大米淀粉凝胶和新鲜米粉逆降解的抑制作用

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI:10.1016/j.lwt.2024.117001

Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jinyan Zhang , Jiayu Zhang , Weiguo Wu , Yu Zhang

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引用次数: 0

摘要

本实验研究了不同聚合度的菊粉（IN）在不同添加量下对大米淀粉（RS）和新鲜米粉（FRN）贮藏期间的水分分布、纹理特性、微观和分子结构、蒸煮质量以及感官评价的影响。结果表明，添加三种 IN 能明显降低贮藏期间淀粉凝胶体系的横向松弛时间 T2，有效地结合了体系中的水分子。同时，IN 的添加降低了淀粉凝胶在贮藏过程中硬度的增加，抑制了淀粉凝胶的逆变性。傅立叶变换红外结果进一步证实，IN 可通过控制淀粉分子链的重排或重结晶来抑制淀粉在贮藏过程中的逆降解行为。贮藏 7 d 后 FRN 的扫描电镜结果表明，IN 的添加增强了 FRN 在逆降解过程中的保水能力，这与水分分布结果一致。此外，三种 IN 均能改善 FRN 在贮藏过程中的蒸煮和感官质量，且聚合度越低，抗逆变效果和 FRN 的质量越好。

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Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles

This experiment investigated the effects of inulin (IN) with different degrees of polymerization at various addition levels on the water distribution, textural properties, microscopic and molecular structure, cooking quality, and sensory evaluation of rice starch (RS) and fresh rice noodles (FRN) during storage. The results showed that the addition of three kinds of IN significantly reduced the transverse relaxation time T₂ of the starch gels system during storage, effectively combined the water molecules in the system. Meanwhile, the addition of IN reduced the increase of starch gels hardness during storage, inhibiting the retrogradation of the starch gels. Fourier transform infrared results further confirmed that IN could suppress the retrogradation behavior of starch during storage by controlling the rearrangement or recrystallization of starch molecular chains. The scanning electron microscopy results of FRN after 7 d of storage showed that the addition of IN enhanced the water retention capacity of FRN during the retrogradation process, which was consistent with the water distribution results. Furthermore, all three kinds of IN improved the cooking and sensory quality of FRN during storage, and the lower the degree of polymerization, the better the anti-retrogradation effect and the quality of the FRN.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.