蜡质玉米淀粉凝胶的冻融稳定性

doi:10.3864/j.issn.0578-1752.2017.08.015

Abstract

Abstract: 【Objective】The objective of this study was to research on the changes of the physical properties of waxy corn starch gel by multiple freeze-thaw cycles (FTC), which has relation with freeze-thaw stability. Results of his research will provide scientific supports for popularization and application of waxy corn starch in frozen foods. 【Method】 An ordinary corn starch samples (YM) and two waxy corn starch samples (WCS) were taken as the control and research materials, respectively. The syneresis of starch gels was determined by centrifugation-filtration. The gelatinization enthalpy, retrogradation enthalpy, and ice melting enthalpy of starch gels were determined by DSC. The pasting properties of starches were determined by Brabender Viscograph. The texture of starch gels were determined by Texture Analyser. The dynamic rheological properties of starch gels were determined by dynamic rheometer. The microstructure of starch gels were observed by SEM.【Result】The result of syneresis rate showed that after the first FTC, WCS displayed ultra-strong ability of holding water. WCS2 had the strongest ability to hold water, and the syneresis rate was 5.75%. However, YM had the weakest ability to hold water, and the syneresis rate was more than 50%. The results of the retrogradation rate and ice melting enthalpy showed that they gradually increased with the increase of freeze-thaw cycles. And there was a significant difference in the retrogradation rate and ice melting enthalpy among 1, 3, and 5 FTCs, which showed the retrogradation degree and freezable water increased because of multiply freeze-thaw cycles. After the first FTC, the retrogradation rate of WCS and YM were 17%-18% and 40%-50%, respectively. And after the first FTC, ice melting enthalpy of WCS and YM was about 540 J·g^-1 and 555 J·g^-1, respectively. The result of hardness showed that the hardness of starch gels increased obviously after five FTCs, and the hardness of WCS and YM was 45-100 g and 440 g, respectively. The result of dynamic rheological properties showed that tanδ of starch gels gradually decreased with the increase of freeze-thaw cycles. However, tanδ of WCS was always higher than tanδ of YM, which showed WCS gels were softer and more sticky. The result of pasting properties showed that WCS was not easy to aging in the process of cooling. The result of microstructure showed that the structure of starch gels changed obviously after five FTCs. The matrix surrounding pores of WCS gels were thin and atypical. However, the matrix surrounding pores of YM gel were thick and typical.【Conclusion】The ability of WCS gels resisting undesirable physical changes caused by temperature fluctuations is strong when WCS gels undergone FTC treatment. And its freeze-thaw stability is better than YM gel. This research has important reference values for application of waxy corn starch in frozen foods.

Key words: waxy corn starch, freeze-thaw stability, syneresis rate, dynamic rheological properties, microstructure

NING JiYing, GU FengYing, GAO PingPing, CAO JingJing, LUO QiQi, WANG Feng. Freeze-Thaw Stability of Waxy Corn Starch Gel[J].Scientia Agricultura Sinica, 2017, 50(8): 1514-1524.

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