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頁籤選單縮合
題名 | 鹼處理麵筋蛋白/糊化玉米澱粉膠體物性與相容性之關係 |
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作者 | 林珍宇; 彭雪英; 陳憶雯; 陳佩君; 陳烱堂; | 書刊名 | 食品科學 |
卷期 | 22:3 1995.06[民84.06] |
頁次 | 頁263-275 |
分類號 | 346.217 |
關鍵詞 | 相容性; 回凝; 鹼處理麵筋蛋白; 澱粉; Compatibility; Retrogradation; Alkali-treated gluten; Starch; |
語文 | 中文(Chinese) |
中文摘要 | 食品中所含之糊化澱粉於貯存過程中所呈現的回凝(俗稱老化)現象,受到澱粉中直/支鏈澱粉含量以及所添加蛋白質親水性的影響。以4%(w/v)鹼處理麵筋蛋白(ATG)及15%(w/v)糊化玉米澱粉(GCS)之混合膠體為模式系統,藉由物性之壓縮測試及示差掃描熱分析可用於比較糊化玉米澱粉膠體與ATG/GCS混合膠體結構的改變。15%GCS膠體的硬度及彈性係數,皆會隨直鏈澱粉含量及貯存天數的增加而上升;倘若GCS膠體中添加了ATG,則不論是高親水性之60℃ATG亦或是較嫌水性之25℃ATG分會造成混合膠體之強度,隨直鏈澱粉含量之增加而顯著下降。這可能是ATG分子與直鏈澱粉較不相容,導致直鏈澱粉個分子縮合程度增加,而阻礙貯存中直錄澱粉網狀結構的形成,使得混合膠體強度下降。反之,添加4%ATG於含高支錄澱粉之混合膠體會造成膠體強度提高。4%ATG單獨無法形成凝膠,因此,膠體強度的增加可能是高含量之支鏈澱粉與ATG分子間形成交互作用,導致混合膠體硬度及彈性係數較高支鏈澱粉膠體為高。而且,上缽現象於添加低親水性之25℃ATG混合膠體中,較添加高親水性之60℃ ATG組稍加明顯。進一步以示差掃描熱分析亦發現,25℃ATG分子與支鏈澱粉間較60℃ATG組相容,會造成混合膠體中支鏈澱粉再結晶程度下降。 |
英文摘要 | Retrogradition which occurred during storage of the foods containing gelatinized starch was generally affected by the concentration ratio of amylose/amylopectin and the hydrophilicity of the added proteins. A model system of the mixed gel of 4% (w/v) alkali-treadted gluten (ATG) and 15% (w/v) gelatinized corn starch (GCS) was used in the study. Rhenometrical analysis and differential scanning calorimetry (DSC) were further used to examine the possible structural changes which occurred in the mixed gel of ATG/GCS. As the number of storage days and the amount of amylose in the GCS gel were increased, its hardness and modulus of elasticity increased as a consequence of starch retrogradation. However, with the addition of either highly hydrophilic 60℃ ATG or relatively hydrophobic 25℃ ATG into the GCS gel, the corresponding hardness of the mixed gel decreased with an increase of its amylose content. This observation implied that incompatibility which existed between ATG and amylose could result in an increase in the extent of sself-assocation of amylose molecules, and thus prevent the formation of its network structure and lower the hardness of the mixed gel. On the other hand, the hardness of the mixed gel containing a high percentage of amylopectin increased with an addition of 4% ATG alone could not form a gel; thus, the increasc in gel strength of the mixed gel could be due in large part to the fact that molecular interactions occurred between amylopectin and ATG. Therefore, the hardness and the elastic modulus of the mixed gel were higher than those of the amylopection gel alone. Moreover, the observed effects on compatibility were more significant in the case of the mixed gel of 25℃ ATG/GCS than in that of 60℃ ATG/GCS. Further studies were conducted to analyze the effects of the concentration ratio of amylose/amylopectin and storage duration on the structure of the two mixed gels, including both 25℃ ATG/GCS and 60℃ ATG/GCS. Higher values in the hardness and the modulus of elasticity were found in the mixed gels with high amylopectin than the hydrophilic 60℃ ATG/GCS。Higher values in the hardness and the modulus of elasticity were found in the mixed gels with high amylopectin content. Further analysis of DSC showed that the low hydrophilic 25℃ ATG was more compatible with amylopectin than the hydrophilic 60℃ ATG was. This may have resulted in a decrease of the recrystallization enthalpy of amylopectin in the mixed gel of 25℃ ATG/GCS compared to that of 60℃ ATG/GCS. |
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