不完全糊化马铃薯淀粉凝胶的冷冻和再生特性

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-06-01 DOI:10.1515/ijfe-2022-0324

Heng Wang, Jie Zeng, H. Gao, Fang Wang, Keke Zhang, Han‐jun Ma

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引用次数: 1

摘要

摘要本文研究了浓度为8 %的不完全糊化马铃薯淀粉凝胶的速冻特性及其再生特性。结果表明，凝胶的玻璃化转变温度为- 4.87 °C。凝胶中游离水(T24)含量在速冻过程中逐渐降低，但当中心温度达到−3 ℃时，游离水含量仍然较高(80.18 %)。凝胶在中心温度- 3 °C下没有大规模冻结。低温(- 3 °C)陈化3 天，凝胶强度最高(60.25 g)，结晶度最高(17.24 %)，在- 3 °C ~ 3 °C陈化期间，凝胶强度随贮藏温度的降低而增大。扫描电镜显示，凝胶在−3 °C保存1 ~ 3 天时，凝胶网络相对完整。

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Freezing and regeneration characteristics of incompletely gelatinized potato starch gels

Abstract In this paper, the quick freezing characteristics of incomplete gelatinized potato starch gels with 8 % concentration and its regeneration characteristics were studied. The results showed that the glass transition temperatures of the gel was −4.87 °C. The content of free water (T24) in the gel decreased gradually during the quick-freezing process, but was still relatively high (80.18 %) when the central temperature reached −3 °C. The gel had not frozen on a large scale at central temperature −3 °C. The gel showed the highese gel strength (60.25 g) and the highest crystallinity (17.24 %) when aged at a low temperature (−3 °C) for 3 days and the gel strength increased with the decrease of storage temperature during aged at −3 °C to 3 °C. Scanning electron microscopy showed that the gel network was relatively intact when the gel stored at −3 °C for 1 day to 3 days.

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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.