Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
复制标题
碳酸钠对玉米淀粉-凉粉草多糖凝胶凝胶化、流变性、质构和结构特性的影响
DOI：
10.1016/j.foodhyd.2018.09.025
复制
发表时间：
2019-02-01
影响因子：
10.7
通讯作者：
Xie, Jianhua
中科院分区：
文献类型：
--
作者：
Liu, Suchen;Xiao, Yuehuan;Xie, Jianhua
研究了碳酸钠（Na 2CO 3）对玉米淀粉（MS）-仙草多糖（MCP）凝胶的影响。Na 2CO 3显著促进了MS混合物的糊化过程，降低了混合物的粘度，但随着MCP浓度的增加，混合物的粘度增加。与MS-MCP凝胶相比，添加0.2%MCP时，Na_2CO_3可使淀粉凝胶的G ′更高。X-射线衍射分析表明，在糊化过程中，MCP和Na_2CO_3均提高了MS的相对结晶度。Na_2CO_3的加入改善了凝胶的质构特性，使MS-MCP-Na_2CO_3凝胶的微观结构由交叉分布的较大孔和较厚的孔壁组成。共聚焦激光扫描显微镜（CLSM）证实了MS-MCP的颗粒尺寸的变化，因为淀粉颗粒在Na 2CO 3的存在下倾向于溶胀到高度。Na_2CO_3的加入改善了MS-MCP凝胶的流变性和质构特性，表明Na_2CO_3可作为淀粉-非淀粉多糖体系的凝胶增强剂。
In this study, the effects of sodium carbonate (Na2CO3) on the maize starch (MS)-Mesona chinensis polysaccharide (MCP) gels were evaluated. Na2CO3 significantly accelerated pasting process and decreased viscosity of MS mixtures, however, the paste viscosity was increased with increasing concentration of MCP. Na2CO3 addition resulted in higher G' of starch gels in the presence of 0.2% of MCP compared with MS-MCP gels. X-ray diffraction spectrum showed that the relative crystallinity of MS was increased by both MCP and Na2CO3 during gelatinization. The gel textural properties were improved in the presence of Na2CO3, and the microstructure of MS-MCP-Na2CO3 consisted of cross distributed bigger pores with thicker pore wall. Confocal laser scanning microscopy (CLSM) confirmed the changes in granular size of MS-MCP as the starch granules tended to swell to the high degree in the presence of Na2CO3. The addition of Na2CO3 lead to the improvement of rheological and textural properties of MS-MCP gels, it suggested that Na2CO3 could apply to the starch-non starch polysaccharide systems as gel-strengthen agent.