Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels
Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels
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DOI：
10.1016/j.carbpol.2010.07.056
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发表时间：
2011-01-01
影响因子：
11.2
通讯作者：
Thongngam, Masubon
中科院分区：
文献类型：
--
作者：
Charoenrein, Sanguansri;Tatirat, Orawan;Thongngam, Masubon
反复冷冻和解冻的大米淀粉凝胶会失去品质。本研究调查了在大米淀粉凝胶中加入魔芋葡甘聚糖(KGM)对衡量品质的因素的影响。当含有0-0.5%KGM的大米淀粉凝胶经过5次冻融循环时，KGM降低了凝胶的脱水率，并适度增加了凝胶的硬度。冻融凝胶的扫描电子显微镜显示，添加KGM的淀粉凝胶比不添加KGM的淀粉凝胶的孔洞更小，周围基质更不清晰。此外，不加KGM的未冻凝胶的CLSM显示出密集聚集的膨大淀粉颗粒，而含有KGM的凝胶中的CLSM分布更均匀。此外，添加KGM的淀粉糊的粘度高于不含KGM的淀粉糊，这表明KGM抑制了颗粒的缔合。这些结果表明，KGM延缓了冻融处理引起的大米淀粉凝胶的老化，对保存冻融大米淀粉凝胶的品质是有效的。(C)2010爱思唯尔有限公司。保留所有权利。
Repeatedly frozen and thawed rice starch gel loses quality. This study investigated how incorporating konjac glucomannan (KGM) in rice starch gel affects factors used to measure quality. When rice starch gels containing 0-0.5% KGM were subjected to 5 freeze-thaw cycles KGM reduced the % syneresis and moderate increases in gel hardness. SEM of freeze-thaw gels showed starch gel with KGM had smaller pores and less well-defined surrounding matrices than those without KGM. Moreover, CLSM of unfrozen gels without KGM showed densely aggregated swollen starch granules while those in gels with KGM were more evenly distributed. Furthermore, starch pastes with KGM showed higher viscosities than paste without KGM suggesting KGM inhibited granule association. These results suggest that KGM retards rice starch gel retrogradation induced by freeze-thaw treatment and that KGM is effective in preserving quality in freeze-thaw rice starch gels. (C) 2010 Elsevier Ltd. All rights reserved.