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首页> 外文期刊>Journal of Agricultural and Food Chemistry >EFFECTS OF KONJAC-GLUCOMANNAN ON THE GELATINIZATION AND RETROGRADATION OF CORN STARCH AS DETERMINED BY RHEOLOGY AND DIFFERENTIAL SCANNING CALORIMETRY
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EFFECTS OF KONJAC-GLUCOMANNAN ON THE GELATINIZATION AND RETROGRADATION OF CORN STARCH AS DETERMINED BY RHEOLOGY AND DIFFERENTIAL SCANNING CALORIMETRY

机译：流变学和差示扫描量热法测定康佳果葡甘露聚糖对玉米淀粉糊化和再沉淀的影响

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摘要

Effects of konjac-glucomannan (KM) on retrogradation and gelatinization of corn starch (CS) were studied as a function of mixing ratio and of storage time by measuring force-deformation curves, dynamic viscoelasticity, and differential scanning calorimetry(DSC). Total polysaccharide concentration for the rheological experiments was 15 wt % and CS/KM ratios were 15/0, 14.25/0.75, 13.50/ 1.50, and 12.75/2.25. A mixed gel with a CS/KM ratio of 13.50/1.50 showed a larger breaking strain and Young's modulus than a gel of CS plus water (15/0) stored for 1 day. Mixed gels of CS and KM stored for 14 days showed a smaller breaking stress than a gel of CS plus water. The DSC endothermic peak accompanying the gelatinization shifted slightly to higher temperatures with increasing KM concentration. A CS-KM-water mixture (total polysaccharide concentration, 33 wt %) retrograded faster than CS plus water during short storage. Enthalpies of CS-KM-water mixtures stored for 14 days were smaller than that of CS plus water. From the rheological and DSC changes it is suggested that KM promoted CS retrogradation during short-term storage and then retarded it slightly during longer storage times.
机译：通过测量力-变形曲线，动态粘弹性和差示扫描量热法（DSC），研究了魔芋葡甘露聚糖（KM）对玉米淀粉（CS）的回生和糊化的影响。流变实验的总多糖浓度为15wt％，CS / KM比为15 / 0、14.25 / 0.75、13.50 / 1.50和12.75 / 2.25。 CS / KM比为13.50 / 1.50的混合凝胶比储存1天的CS加水（15/0）的凝胶具有更大的断裂应变和杨氏模量。储存14天的CS和KM混合凝胶比CS加水的凝胶显示出较小的断裂应力。随着KM浓度的增加，伴随糊化的DSC吸热峰略微移至更高的温度。 CS-KM-水的混合物（总多糖浓度为33 wt％）在短时间存储期间的回生速度快于CS加水。储存14天的CS-KM-水混合物的焓小于CS加水的焓。从流变学和DSC变化可以看出，KM在短期储存过程中促进了CS的回生，而在较长的储存时间中则稍有延迟。

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