甘薯淀粉对山药凝胶肠理化特性的影响 赵灿.pdf

: .
中国粮油学报g，咀嚼性为 4 g，内聚性为 ，回复性为 ，接近市售火腿肠的质地。甘
薯淀粉的添加降低了山药凝胶肠的含水量和水分子的自由度，导致淀粉分子运动受限从而使
相对结晶度和回生焓降低，凝胶肠质地更为致密。
关键词：山药；凝胶肠；甘薯淀粉
中图分类号：TS236 文献标识码：A
Effects of sweet potato starch on physicochemical properties of Yam gel
Zhao Can1，Tao Xingyu1，Tang Shangwen1，Liu Chuanju1，Huo Yinqiang1，Zhang Qian2
（Hubei University of Arts and Science1, Xiangyang 441053）
(Xiangyang Academy of Agricultural Sciences2, Xiangyang 441057)
ABSTRACT：The effect of sweet potato starch on the physicochemical properties of yam gel has
been studied. The texture properties, chroma, thermal properties, moisture state, microstructure
and crystalline structure of yam gel with different sweet potato starch additions were tested. The
results showed that the addition of sweet potato starch significantly enhanced the hardness,
gumminess, chewiness, cohesiveness and resilience of yam gel, but the adhesiveness, springiness
and whiteness decreased. When the content of sweet potato starch reaches 20%, the hardness of
gel reaches 7 g, the gumminess is 5 g, the chewiness is 4 g, the
cohesiveness is , and the resilience is , which are close to the texture of ham sausage. The
results of DSC, LF-NMR, SEM and XRD showed that the addition of sweet potato starch reduced
the water content and the degree of freedom of water molecules, resulting in the limited movement
of starch molecules, resulting in the reduction of relative crystallinity and retrogradation enthalpy,
and the denser te