何丹,李粤,邬应龙

• 1:四川农业大学食品学院

摘要(Abstract)：

为研究蚕豆淀粉和高直链玉米淀粉对马铃薯粉条的影响，分别将蚕豆淀粉、高直链玉米淀粉以及两者的混合粉与马铃薯淀粉进行不同比例混合，探讨了共混体系的理化特性并分析了粉条的品质。结果表明，加入蚕豆和高直链玉米淀粉及混合粉均可以降低混合体系的膨胀度、溶解度，提高凝胶的色泽、硬度、凝胶强度、最大破断力；加入蚕豆和高直链玉米淀粉及混合粉显著降低了粉条的断条率、膨润度及蒸煮损失，增强了粉条的硬度、内聚性、回复性、剪切强度和拉伸强度；在所有指标中，添加蚕豆和高直链玉米淀粉混合粉的变化最明显，在添加量为20%时感官评分最高。

关键词(KeyWords)： 蚕豆淀粉;高直链玉米淀粉;共混体系;马铃薯粉条;品质

Abstract:

Keywords:

基金项目(Foundation): 四川农业大学“双支”计划资助(2014NZ0080)

作者(Author): 何丹,李粤,邬应龙

参考文献(References)：

• [1]鄂晶晶，张晶，雒帅，等.无矾粉条、粉丝明矾替代物的研究进展[J].中国食物与营养，2019,25(3):19-24.
• [2]范代超.几种粉丝淀粉特性及其对食用品质的影响研究[D].重庆：西南大学，2013.
• [3]FU B X.Asian noodles:history,classification,raw materials,and processing[J].Food Research International,2007,41(9):888-902.
• [4]GUILLON F,CHAMP M J.Carbohydrate fractions of legumes:uses in human nutrition and potential for health[J].British Journal of Nutrition,2002,88(S3):293-306.
• [5]ZOU J,XU M,TANG W,et al.Modification of structural,physicochemical and digestive properties of normal maize starch by thermal treatment[J].Food Chemistry,2020,309:125-733.
• [6]JIANG J,GAO H,ZENG J,et al.Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gel[J].LWT-Food Science and Technoloy,2021,149:112037.
• [7]KAUR A,SHEVKANI K,KATYAL M,et al.Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality[J].Journal of Food Science and Technology,2016,53(4):2127-2138.
• [8]陈素芹.甘薯粉丝的品质改进与质量评价[D].无锡：江南大学，2006.
• [9]LI S H,YE F Y,ZHOU Y,et al.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[J].Food Hydrocolloids,2019,89:901-911.
• [10]CHAM S,SUWANNAPORN P.Effect of hydrothermal treatment of rice flour on various rice noodles quality[J].Journal of Cereal Science,2010,51(3):284-291.
• [11]谭洪卓，陈素芹，谷文英.粉丝品质评价标准的补充建议[J].粮油加工，2006(3):78-84.
• [12]彭湘莲，付红军，冯伟.魔芋粉丝的研制及感官评价[J].中南林业科技大学学报，2012,32(6):192-196.
• [13]林鑫.干热辅助食品胶处理对马铃薯淀粉性质影响及其应用[D].武汉：华中农业大学，2020.
• [14]CASE S E,CAPITANI T,WHALEY J K,et al.Physical properties and gelation behavior of a low-amylopectin maize starch and other high-amylose maize starches[J].Journal of Cereal Science,1998,27(3):301-314.
• [15]范子玮.明矾和KGM对红薯淀粉糊化回生特性的影响及粉丝中Al3+在体内外代谢规律的研究[D].重庆：西南大学，2018.
• [16]SHI Y C,CAPITANI T,TRZASKO P,et al.Molecular structure of a low-amylopectin starch and other high-amylose maize starches[J].Journal of Cereal Science,1998,27(3):289-299.
• [17]TAN H Z,LI Z G,TAN B .Starch noodles:history,classification,materials,processing,structure,nutrition,quality evaluating and improving[J].Food Research International,2009,42(5):551-576.
• [18]LU Z H,SASAKI T,LI Y Y,et al.Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gel[J].Food Hydrocolloids,2009,23(7):1712-1719.
• [19]张正茂，王志华，颜永斌，等.马铃薯淀粉和豌豆淀粉复配体系的流变与凝胶特性研究[J].食品工业科技，2016,37(6):170-173.
• [20]JANE J L,CHEN J F.Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch[J].Cereal Chemistry,1992,69(1):60-65.
• [21]张灿.无明矾马铃薯鲜湿粉条的研制及其保鲜研究[D].成都：四川农业大学，2020.
• [22]KIM Y S,WIESENBORN D P,LORENZEN J H,et al.Suitability of edible bean and potato starches for starch noodles[J].Nonwheat Grains and Products,1996,73(3):302-308.
• [23]HERMANSSON A M,SVEGMARK K.Developments in the understanding of starch functionality[J].Trends in Food Science Technology,1996,7(11):345-353.
• [24]王灵昭，陆启玉，袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报，2003(3):29-33,49.
• [25]袁霖，张声华.粉丝质量与其原料淀粉性质关系的研究[J].食品科学，1991(5):12-16.
• [26]BYRNE A R.Some improvements in the quality of NAA procedures and the reliability of the results[J].Biological Trace Element Research,1994,43-45:529-537.