冀晓龙,侯佳琪,宋醒,刘雨晴,李怡慧,韩红军,杨业栋

• 1:郑州轻工业大学食品与生物工程学院
• 2:中原粮食集团多福多食品有限公司

摘要(Abstract)：

文章研究了燕麦β-葡聚糖(oat β-glucan, OG)与鹰嘴豆淀粉(chickpea starch, CS)复配体系对凉皮品质的影响。采用快速黏度分析仪、质构仪、扫描电子显微镜、体外消化实验等方法测定不同OG-CS复配体系添加量对凉皮的糊化、质构、色度、微观结构、消化特性的影响。研究结果表明，OG-CS复配体系能显著降低凉皮的糊化起始温度，提高体系的热稳定性，同时促进形成孔径扩大且孔壁增厚的网络结构，使凉皮的硬度、弹性和咀嚼性增强，口感和光滑度改善，其中10%OG-CS复配体系添加量综合效果最佳。此外，OG-CS复配体系可通过空间位阻效应抑制酶解作用，提高凉皮中抗性淀粉含量，降低消化率。该研究丰富了淀粉基食品的改良方法，为OG-CS复配体系在低GI功能凉皮研发和应用中的利用提供了理论依据。

关键词(KeyWords)： 鹰嘴豆淀粉;燕麦β-葡聚糖;复配体系;淀粉改性;凉皮

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32201969);; 河南省高等学校重点科研项目计划基础研究项目(26A550031)

作者(Author): 冀晓龙,侯佳琪,宋醒,刘雨晴,李怡慧,韩红军,杨业栋

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