Abstract
The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of the content. The transparency decreased at first then increased and steadied at last. The transparency was lowest when the content was 1.0% and highest when the content was 1.5%. The transparencies of powders at 25 ℃ were higher than that at 0 ℃. The freeze-thaw stability increased gradually with the increase of the content. The retro-gradations weakened gradually while the high temperature water-binding capacity increased gradually with the increase of the content then steadied.
Publication Date
9-28-2016
First Page
28
Last Page
30,43
DOI
10.13652/j.issn.1003-5788.2016.09.006
Recommended Citation
Yu, ZHANG; Lilin, ZHANG; Qiong, ZHANG; Shuangqi, WU; Xuelin, MA; and Xiaohong, WU
(2016)
"The impacts of trehalose on the characteristics of glutinous rice powders,"
Food and Machinery: Vol. 32:
Iss.
9, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.09.006
Available at:
https://www.ifoodmm.cn/journal/vol32/iss9/6
References
[1] 程池. 海藻糖的特性和应用[J]. 食品与发酵工业, 1996(1): 59-64.
[2] 蒙健宗, 赵文. 海藻糖的性质及其在新型食品开发中的应用[J]. 食品科学, 2005, 26(6): 281-283.
[3] 彭亚锋, 周耀斌, 李勤, 等. 海藻糖的特性及其应用[J]. 中国食品添加剂, 2009(1): 65-69.
[4] 姚艾东. 冷冻糯米团糕品质的研究[J]. 食品与发酵工业, 2001, 27(9): 66-70.
[5] 袁博, 黄卫宁, 邹奇波. 添加剂及储藏温度对糯性粉团抗老化的研究[J]. 食品与发酵工业, 2010, 36(2): 49-54.
[6] 麦锋, 陆晓霞, 汪振炯. 海藻糖对中式糯米糕团品质影响研究[J]. 粮食与饲料工业, 2014(3): 22-25.
[7] 廖卢艳, 吴卫国. 不同淀粉糊化及凝胶特性与粉条品质的关系[J]. 农业工程学报, 2014, 30(15): 332-338.
[8] 傅茂润, 赵双, 曲清莉, 等. 超微粉碎对红米理化性质和加工特性的影响[J]. 食品与发酵工业, 2013, 39(4): 96-100.
[9] 林鸳缘, 曾绍校, 张怡, 等. 瓜尔豆胶对莲子淀粉糊特性影响的研究[J]. 中国食品学报, 2011, 11(4): 87-90.
[10] 王颖, 晁桂梅, 杨秋歌, 等. 添加剂对糜子淀粉糊性质的影响[J]. 中国粮油学报, 2012, 27(11): 24-29.
[11] 祁国栋, 张炳文, 王运广, 等. 超微细粉碎技术对糯玉米粉加工特性影响的研究[J]. 食品科学, 2008, 29(9): 146-149.
[12] 吕振磊, 李国强, 陈海华. 马铃薯淀粉糊化及凝胶特性研究[J]. 食品与机械, 2010, 26(3): 22-27.
[13] TIMASHEFF S N. The control of protein stability and association by weak interactions with water: how do solvents affect these processes?[J]. Annual review of biophysics and biomolecular structure,1993, 22(435): 67-74.
[14] GREEN J L. Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly[J]. Physical Chemistry, 1989, 93(169): 2 880-2 882.
[15] 荣建化, 史俊丽, 张正茂, 等. 超微细化大米淀粉流变特性的研究[J]. 中国粮油学报, 2007, 22(3): 73-76.
[16] CROWE J H, CROWE L H, CHAPMAN D. Preservation of membranes in anhydrobiotic organisms: the role of trehalose[J]. Science, 1984, 223(4 637): 701-703.
[17] 阎立梅, 刘晓辉, 王致禄. 聚醋酸乙烯酯乳液冻融稳定改性的机理[J]. 应用化学, 2001, 18(2): 120-124.
[18] MUADKLAY J, CHAROENREIN S. Effects of hydro-colloids and freezing rates on freeze-thaw stability of tapioca starch gels[J]. Food Hydro-colloids, 2008, 22(7): 1 268-1 272.