详细信息
马铃薯淀粉糊化度对乳液凝胶稳定性的影响及机理 ( EI收录)
Effect and Underlying Mechanism of Degree of Gelatinization of Potato Starch on Emulsion Stability
文献类型:期刊文献
中文题名:马铃薯淀粉糊化度对乳液凝胶稳定性的影响及机理
英文题名:Effect and Underlying Mechanism of Degree of Gelatinization of Potato Starch on Emulsion Stability
作者:廖金贤[1,2];赵瑞璇[2];刘倩楠[2];刘伟[2];刘书成[1];魏帅[1];胡宏海[2]
机构:[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]中国农业科学院农产品加工研究所,农业农村部马铃薯主食化加工技术集成实验室,农业农村部农产品加工与贮藏重点实验室,北京100193
年份:2025
卷号:46
期号:7
起止页码:107
中文期刊名:食品科学
外文期刊名:Food Science
收录:北大核心2023、、EI(收录号:20251418181706)、北大核心
基金:中国农业科学院农产品加工研究所创新工程院所重点任务项目(CAAS-ASTIP-G2022-IFST);国家马铃薯产业技术体系项目(CARS-09-P27)。
语种:中文
中文关键词:马铃薯淀粉;糊化度;水包油乳液凝胶;稳定机理
外文关键词:potato starch;degree of gelatinization;oil-in-water emulsion gel;stabilization mechanism
中文摘要:本研究采用不同糊化度(degrees of gelatinization,DSG)的马铃薯淀粉基与玉米油制备油相质量分数为30%的乳液,并通过贮藏稳定性、傅里叶变换红外光谱、Turbiscan稳定性指数(Turbiscan stability index,TSI)、粒径、微观结构和流变特性评估淀粉DSG对乳液稳定性的影响。结果发现,乳液稳定性随着淀粉DSG的增加呈现出先增后减的趋势。当淀粉DSG≤67.03%时,随着淀粉DSG的增加,乳液红外光谱中水和淀粉分子特征峰越来越明显,乳液的粒径和TSI减小。这归因于糊化后淀粉分子的疏水性增加和浸出更多的直链淀粉分子,使得更多的淀粉颗粒参与形成乳液,增加了颗粒在液滴表面的覆盖率,从而形成更小的液滴和更稳定的乳液。当淀粉DSG为67.03%时乳液表现出最小的油滴粒径和TSI,其稳定性最好。当淀粉进一步糊化(DSG≥71.81%),更多的直链淀粉浸出,彼此间发生混乱缠结作用,阻碍油相融入淀粉基中,乳液粒径增大,稳定性降低。此外,DSG≥64.14%的淀粉基乳液贮藏21 d不发生分层现象;乳液的激光扫描共聚焦显微镜观察和流变学分析结果表明,乳液凝胶结构的强弱与油滴间相互作用密切相关,油滴间排列越致密,乳液凝胶表观黏度和储存模量越高,凝胶网络结构越强。此外,糊化后淀粉分子Zeta电位绝对值的降低有利于颗粒间相互靠近,也可能提高了连续相中颗粒的网络结构强度,从而提高了乳液的稳定性。本研究结果有助于进一步了解淀粉糊化稳定乳液的机理,对利用淀粉基开发更稳定的乳液具有参考作用。
外文摘要:In this study,emulsions containing 30%(m/m)oil phase were prepared using potato starch with different degrees of gelatinization(DSG)and corn oil.The effect of DSG on the stability of the emulsions was evaluated by through measurement of the storage stability,Fourier transform infrared spectra(FTIR),Turbiscan stability index(TSI),particle size,microstructure,and rheological properties.The results showed that the stability of the emulsions initially increased and then decreased with the increase in DSG.As DSG increased up to 67.03%,the characteristic FTIR peaks of water and starch molecules became more pronounced,and the particle size and TSI of the emulsions decreased.This was attributed to an increase in the hydrophobicity of starch and the leaching of amylose following gelatinization,which led to more starch granules participating in the emulsion formation and increased coverage of starch granules on droplets,thereby resulting in smaller droplet sizes and a more stable emulsion.Potato starch with 67.03%DSG resulted in the smallest droplet size and TSI and the best emulsion stability.Increasing DSG(≥71.81%)resulted in increased leaching of amylose,leading to chaotic entanglements that hindered the oil phase from integrating into the starch and thereby resulting in larger particle sizes and reduced stability.Moreover,the emulsion containing potato starch with DSG equal to or larger than 64.14%remained stable without any phase separation for 21 days.Laser scanning confocal microscopy(LSCM)observations and rheological analyses of the emulsions showed that the strength of the gel structure was closely correlated to the interaction among oil droplets.Denser arrangement of oil droplets conferred higher apparent viscosity and storage modulus and stronger gel network structure.Additionally,the reduction in the absolute value of the zeta potential of the starch after gelatinization facilitated the proximity of the granules to each other and also increased the strength of the network structure among granules in the continuous phase,thus resulting in improved emulsion stability.This study contributes to a deeper understanding of the mechanism by which gelatinized starch stabilizes emulsions and is of great significance to the development of more stable starch-based emulsions.
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