加酶挤压法制备玉米淀粉基脂肪模拟物的性质研究
发布时间：2018-11-09 08:04
【摘要】：采用现代分析手段对加酶挤压处理的玉米淀粉基脂肪模拟物进行粒径分布、晶体结构和分子量分布范围等微观性质及凝胶性等物理性质进行测定。结果表明:模拟物的凝胶性和表观黏度较原淀粉都有所增加,用扫描电镜观察后发现原淀粉微观结构光滑,挤压处理后,粒子呈无颗粒片状结构。粒径测定结果表明,模拟物平均粒径为7.69μm,可以有很好的模拟脂肪的口感,符合作为脂肪模拟物的标准;X射线衍射表明,玉米淀粉挤压前后晶体结构无明显变化,脂肪模拟物保留了原淀粉的晶体结构;凝胶过滤色谱分析表明,模拟物分子量分布广泛。
[Abstract]:The particle size distribution, crystal structure, molecular weight distribution and gel properties of corn starch based fat mimics treated by enzyme extrusion were measured by modern analytical methods. The results showed that the gel properties and apparent viscosity of the simulant were higher than those of the original starch. The microstructure of the original starch was smooth after SEM observation. The results of particle size measurement showed that the average particle size of the mimic was 7.69 渭 m, which could have a good taste of simulated fat, which was in line with the standard of fat mimics. X-ray diffraction showed that there was no obvious change in crystal structure of corn starch before and after extrusion, fat mimics retained the crystal structure of original starch, and gel filtration chromatography analysis showed that the molecular weight of the mimic was widely distributed.
【作者单位】： 沈阳师范大学粮食学院;沈阳师范大学化学化工学院;
【基金】：国家星火计划重点项目(2015GA650007) 辽宁省“百千万人才工程”资助项目(2013921038) 沈阳市科技创新专项资金(F14 104 3 00)
【分类号】：TS231
[Abstract]:The particle size distribution, crystal structure, molecular weight distribution and gel properties of corn starch based fat mimics treated by enzyme extrusion were measured by modern analytical methods. The results showed that the gel properties and apparent viscosity of the simulant were higher than those of the original starch. The microstructure of the original starch was smooth after SEM observation. The results of particle size measurement showed that the average particle size of the mimic was 7.69 渭 m, which could have a good taste of simulated fat, which was in line with the standard of fat mimics. X-ray diffraction showed that there was no obvious change in crystal structure of corn starch before and after extrusion, fat mimics retained the crystal structure of original starch, and gel filtration chromatography analysis showed that the molecular weight of the mimic was widely distributed.
【作者单位】： 沈阳师范大学粮食学院;沈阳师范大学化学化工学院;
【基金】：国家星火计划重点项目(2015GA650007) 辽宁省“百千万人才工程”资助项目(2013921038) 沈阳市科技创新专项资金(F14 104 3 00)
【分类号】：TS231
【参考文献】
相关期刊论文 前6条
1 李桂杰;郭艳莉;肖志刚;王鹏;杨庆余;宋友;;加酶挤压法对玉米淀粉基脂肪替代物全质构的影响[J];食品与机械;2013年03期
2 郭艳莉;肖志刚;王利民;郑广钊;严棣;;玉米淀粉基脂肪模拟物在冰淇淋中的应用研究[J];食品与机械;2012年04期
3 冯秋娟;肖志刚;;加酶挤压生产淀粉基脂肪替代品的研究[J];中国粮油学报;2011年09期
4 郝晓敏;王遂;;酶法制备玉米淀粉糊精的性质研究[J];食品工业;2007年06期
5 徐良增,许时婴,杨瑞金;低DE值麦芽糊精组分分析[J];粮食与油脂;2001年07期
6 顾正彪，杨兴辉;用挤压膨化机作反应器制备羧甲基淀粉[J];中国粮油学报;1996年01期
【共引文献】
相关期刊论文 前10条
1 崔晓彤;肖志刚;李凡姝;杨宏黎;;加酶挤压法制备玉米淀粉基脂肪模拟物的性质研究[J];粮食与油脂;2017年01期
2 葛洁;吴春森;王滢;王韧;金征宇;徐学明;焦爱权;周星;;加酶挤压处理玉米淀粉对低聚异麦芽糖产量的影响[J];食品与机械;2016年09期
3 刘忠义;乔丽娟;陈婷;欧晓宇;王s，
本文编号：2319833
本文链接：https://www.wllwen.com/shekelunwen/minzhuminquanlunwen/2319833.html
