史苗苗,陈上海,钱格格,闫溢哲

• 1:郑州轻工业大学食品与生物工程学院

摘要(Abstract)：

探讨了瓜尔胶对山药淀粉混合体系结构和性能的影响。快速黏度分析仪(RVA)结果表明，瓜尔胶能增加复配体系的黏度和崩解值，降低回生值，且随着瓜尔胶添加量的增减呈线性依赖；差示扫描量热仪(DSC)表明，随着瓜尔胶比例的增加，3种不同比例的淀粉复配体系的热转变温度、焓值升高，淀粉复配体系的膨胀度逐渐降低；X-射线衍射(XRD)分析显示，瓜尔胶的添加导致晶体结构被破坏，凝胶网络结构变得更加均匀紧密，导致复配体系的分子致密程度不断增加，相对结晶度增加；傅里叶变换红外光谱(FT-IR)表明瓜尔胶没有增加新的吸收峰，但瓜尔胶的加入改变了复配体系的氢键作用力，短程有序程度加强；瓜尔胶可以改变复配体系的粒径分布范围，随着瓜尔胶比例的增加，样品分子中的大颗粒增加。

关键词(KeyWords)： 山药淀粉;瓜尔胶;共混物;结构

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32202110);; 河南省科技攻关项目(222102110337)

作者(Author): 史苗苗,陈上海,钱格格,闫溢哲

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