Effect of flaxseed gum on retrogradation of corn starch | 亚麻籽胶对玉米淀粉老化特性的影响
2011
Wang Hongxia, Nanjing Agricultural University, Nanjing(China) | Xu Xinglian, Nanjing Agricultural University, Nanjing(China) | Zhou Guanghong, Nanjing Agricultural University, Nanjing(China)
Chino. 摘 要：通过测定添加和不添加亚麻籽胶的60 g.L-1玉米淀粉胶在贮存过程中碘蓝值（BV）、流变特性、热特性的变化,分析了亚麻籽胶对玉米淀粉老化特性的影响。结果表明：加入亚麻籽胶后,BV下降速度减缓,贮能模量（G＇）上升缓慢,热焓值（ΔH）明显低于不添加组（P〈0.05）,说明亚麻籽胶可以减缓玉米淀粉老化的速度,且添加量为1 g.L-1时效果最好。
Mostrar más [+] Menos [-]Inglés. In the present study,the effect of flaxseed gum on retrogradation of corn starch was analyzed by measuring the changes of blue value,rheological properties,and thermal properties during storage of 60 g・L-1 corn starch gel with and without flaxseed gum.The results showed that blue value（BV）decreased while storage modulus increased at a slower speed when adding flaxseed gum,and the enthalpy of transition（ΔH）was significantly less than control（without flaxseed gum）（P〈0.05）.All these results indicated that flaxseed gum could retard the speed of the retrogradation of corn starch with the optional addition of 1 g・L-1 flaxseed gum.
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