Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels
Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels
复制标题
对甘薯和木薯淀粉混合的流变学和质地的见解：在热糊和冷糊中以及在新鲜和干燥的凝胶中
DOI：
10.1016/j.foodhyd.2018.11.041
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发表时间：
2019-04-01
影响因子：
10.7
通讯作者：
Zhao, Guohua
中科院分区：
文献类型：
--
作者：
Li, Shuanghong;Ye, Fayin;Zhao, Guohua
来自不同来源的淀粉经常被混合在一起，目的是降低成本和调节产品质地。然而，关于混合后果的法律并没有得到很好的确立。为此，研究了不同比例的甘薯淀粉(SPS)和木薯淀粉(CS)共混的糊状、鲜凝胶和干凝胶。结果表明，SPS和CS在糊化行为、热糊和冷糊的流变性以及鲜凝胶和干凝胶的质构参数方面有很大的不同。一般来说，不同淀粉的混合效果有两类，即添加剂和非添加剂。研究表明，SPS和CS的共混效果高度依赖于各组分的比例，也是性能特有的。峰值粘度发展过程中的糊化行为是非相加性质的，但其余部分受相加定律支配。在热和冷混合糊料中，单个淀粉在稳态剪切测量中表现出独立的行为，而在动态振荡剪切测量中则或多或少地相互作用，从而分别表现出相加和非相加效应。对于新鲜和干燥的混合凝胶，除了干燥凝胶的热焓和熟化凝胶的弹性外，大多数测试的质构参数和理化性质都是相加的。本研究为研制具有特定功能的SPS和CS共混物提供了依据。
Starches from different origins are often blended with the aim of lowering cost and modulating product texture. However, the law governing the blending consequence is not well established. To this end, the pastes, fresh and dried gels from the blends of sweet potato starch (SPS) with cassava starch (CS) at different ratios were investigated. The results revealed that SPS and CS largely differ in terms of pasting behavior, rheological properties of hot and cooled paste as well as the textural parameters of fresh and dried gels. Generally, there are two categories, namely additive and non-additive for the blending effects of different starches. The present study shows that the blending effect of SPS and CS highly depends on the ratios of individual components and is also property specific. The pasting behavior during peak viscosity development is of non-additive nature but the remaining part is governed by an additive law. In hot and cooled blend pastes, the individual starches behave independently in steady shear measurements while they interact more or less in dynamic oscillatory shear measurements, thus demonstrating additive and non-additive effects, respectively. As for fresh and dried blend gels, additive effects were concluded for most tested textural parameters and physicochemical properties except for the enthalpy of dried ones and the elasticity of the cooked ones. This study provides basis to formulate the blend of SPS and CS with particular functionalities.