食用明矾对绿豆淀粉凝胶化机理的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-10 DOI:10.1515/ijfe-2023-0072

Yue Gu, Qingyun Li, Yisu Yang, Xi Yang

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引用次数: 0

摘要

摘要为了解食用明矾对绿豆淀粉(MBS)凝胶形成机理的影响，研究了明矾添加量为0-0.25 %时MBS凝胶的理化性质及其凝胶形成过程。结果表明，明矾的掺入增强了凝胶结构和淀粉-水相互作用，并呈浓度依赖性。随着明矾添加量的增加，MBS凝胶的pH值和ζ电位降低，而溶胀力、糊化粘度、浸出直链淀粉含量、凝胶温度、短期有序结构和结晶度增加。明矾的加入通过促进直链淀粉浸出、淀粉聚集和重结晶，改善了MBS凝胶的结构。淀粉-水相互作用的增加可能是由于极性离子破坏了MBS结构以及浸出的直链淀粉和Al3+离子形成包合物。

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The gelation mechanism of mung bean starch as affected by edible alum

Abstract To understand the gelation mechanism of mung bean starch (MBS) as affected by addition of edible alum, the physicochemical properties of MBS gels and their gelation process under 0–0.25 % of alum addition were studied. The results showed that alum incorporation enhanced the gel texture and starch-water interaction in a concentration-dependent manner. With increasing amount of alum addition, the pH value and ζ-potential of MBS decreased, while the swelling power, pasting viscosity, the leached amylose content, gelation temperature, short-range ordered structure and the crystallinity of MBS gels increased. It is believed that alum addition improved the texture of MBS gels by promoting amylose leaching, starch aggregation and recrystallization. The increase in starch-water interaction might be due to the destruction of MBS structure by polar ions and the formation of clathrates by leached amylose and Al3+ ions.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.