Effects of Soluble Soybean Polysaccharides Modified by Dynamic High Pressure Microfluidization on Physicochemical Properties of Rice Starch
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摘要: 为考察改性可溶性大豆多糖(MSSPS)对大米淀粉(RS)理化性质的影响，采用动态高压微射流技术, 分别在80、120、170 MPa的改性压力下, 对可溶性大豆多糖(SSPS)进行了改性，得到了MSSPS。向多组RS中分别添加不同质量分数(5.0%，7.5%，10.0%和20.0%)的MSSPS和SSPS，研究其理化性质。结果表明:与SSPS组相比，MSSPS组RS的膨胀力、溶解度和透明度均有所提高; 多糖改性压力对RS溶解度和透明度的影响尤为明显，当压力达到120 MPa后，溶解度显著提高(P < 0.05)，改性压力为170 MPa、质量分数为5.0%的MSSPS组，RS透明度可达6.1%，提高近33%；析水率和凝胶硬度则随着添加量和改性压力的增大而显著下降(P < 0.05)，表明MSSPS能显著提高RS的冻融稳定性，及改善储藏过程中RS的硬化等质构品质。用扫描电镜观察添加MSSPS前、后，4 ℃下老化7 d的RS冻干样品，显示其结构变化为：中空腔壁变薄，空腔变大，类似蜂窝状的结构增多，故从微观结构上证明了MSSPS能降低RS析水率，提高冻融稳定性。研究结果表明：MSSPS对RS理化性质有显著影响，可通过提高冻融稳定性、透明度等，改善淀粉的外观、可接受度和质构品质。Abstract: In order to investigate the the influence of modified soluble soybean polysaccharides (MSSPS) on physicochemical properties of rice starch (RS), soluble soybean polysaccharides (SSPS) were modified by dynamic high pressure microfluidization at 80, 120 and 170 MPa, respectively.Different mass fractions (5.0%, 7.5%, 10.0%, 20.0% and 0) of these MSSPS and SSPS were added into RS.The experimental results are as follows:The swelling power, solubility and clarity of RS samples after adding MSSPS were increased compared to that of SSPS groups; the solubility and clarity of RS with addition of MSSPS were significantly affected by modified pressure, when the pressure reached 120 MPa, the solubility significantly increased (P < 0.05); the clarity of RS with addition of 5.0% MSSPS treated by 170 MPa was 6.1%, which was 33% higher than RS; the syneresis and hardness of RS decreased (P < 0.05) as the addition amount or modified pressure of MSSPS increases, which indicated that MSSPS could improve freeze-thaw stability and texture quality such as hardness during the storage of RS.The RS sample with addition of MSSPS retrograded for 7 d at 4 ℃ appeared to cause a thickening of matrix walls, and an increase in pore size and number of honeycomb texture, which demonstrated by microscopic structure that MSSPS inhibits syneresis and improves the freeze-thaw stability.These results show that MSSPS has a significant influence on the physicochemical properties of RS, and MSSPS can improve the appearance acceptation and texture quality of RS by increasing its freeze-thaw stability and clarity.
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图 1(a) MSSPS对RS溶解度的影响
Figure 1(a). Effects of MSSPS on the solubility index of rice starch
图 1(b) MSSPS对RS膨胀力的影响
Figure 1(b). Effects of MSSPS on the swelling power of rice starch
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