Influence of κ-carrageenan on the rheological behaviour of a model cake flour system
Influence of κ-carrageenan on the rheological behaviour of a model cake flour system
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DOI：
10.1016/j.lwt.2020.110324
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发表时间：
2021-01-01
影响因子：
6
通讯作者：
Yang, Hongshun
中科院分区：
文献类型：
--
作者：
Huang, Min;Theng, Alicia Hui Ping;Yang, Hongshun
本研究考察了不同浓度的kappa-卡拉胶（kappa-C）对模型蛋糕粉体系流变学特性的影响。淀粉-面筋体系中kappa-C浓度的增加导致黏度和G′、G′模量的增加，表明样品的硬度增大，这是由于kappa-C与淀粉和面筋纠缠所致。此外，kappa-C的增加也导致蠕变顺应性的降低，表明样品具有更高的抗变形能力。在蠕变恢复试验中，谷蛋白对kappa-C浓度更为敏感，进而影响淀粉-谷蛋白体系的变化。最后，添加10 g/100 g kappa-C的样品，淀粉和淀粉-面筋体系的淀粉糊化起始温度分别从58.6℃提高到66.2℃，从58.3℃提高到65.1℃。淀粉糊化过程的延迟可能是由于kappa-C的高持水能力导致水活度降低所致。这些结果增强了我们对kappa-C与面粉组分相互作用的理解，并促进了含卡拉胶材料（如真麒麒花）在烘焙产品中的潜在应用。
This study examined the effect of kappa-carrageenan (kappa-C) at various concentrations on the rheological properties of a model cake flour system. Increasing the kappa-C concentrations in starch-gluten system led to an increase in both viscosity and G ' and G '' moduli, indicating greater firmness of the sample, which caused by the entanglement of kappa-C with starch and gluten. Moreover, increasing kappa-C also led to decreasing creep compliance, indicating the samples had a higher resistance towards deformation. Gluten was more sensitive for the kappa-C concentrations in creep-recovery test and then influenced the changes in starch-gluten system. Lastly, sample with kappa-C addition at 10 g/100 g increased the starch gelatinisation onset temperatures from 58.6 to 66.2 degrees C and from 58.3 to 65.1 degrees C in the starch and starch-gluten system, respectively. The delay in the starch gelatinisation process could be caused by the lower water activity resulting from the high water holding capability of kappa-C. These results enhanced our understanding of the interactions of kappa-C with flour components and promote the potential application of carrageenan-containing materials, such as Eucheuma, in bakery products.