%0 Journal Article
%T 乳化剂抑制鲜湿面老化机理的研究
%A 肖东
%J 现代食品科技
%D 2016
%R 10.13982/j.mfst.1673-9078.2016.10.019
%X 本研究探讨两种不同乳化剂的添加量和储藏时间对鲜湿面淀粉热力学行为产生的影响。利用差示量热扫描（DSC）、Avrami 方程和HyperChem软件对分别添加硬脂酰乳酸钠（SSL），β-环糊精（β-CD）两种乳化剂的鲜湿面老化动力学方程与分子结构模型进行分析。结果表明抑制老化的最佳添加量为：SSL 0.2%，β-CD 0.10%。乳化剂/鲜湿面体系较空白组具有更加有序致密的结构；乳化剂/鲜湿面体系的老化焓均小于空白组；SSL/鲜湿面体系成核方式（n1），结晶速率常数（k1）与β-CD/鲜湿面体系成核方式（n2），结晶速率常数（k2）的变化范围为：n1=0.743~0.759、k1=0.328~0.353、n2=0.748~0.785、k2=0.321~0.356，且乳化剂/鲜湿面的成核方式均不断趋近于自发成核，结晶速率常数均小于空白组；通过Hyperchem软件模拟发现乳化剂能打开并插入淀粉老化过程中形成的双螺旋结构中，牵制直链淀粉并形成无定形区。结果说明添加乳化剂能延缓鲜湿面淀粉的老化，为延长鲜湿面的货架期提供参考。</br>The effects of the amount of two emulsifiers and storage time on the thermodynamic behavior of fresh wet noodle starch were investigated in this study. Using differential scanning calorimetry (DSC), the Avrami equation, and HyperChem 8.0 software, both the aging kinetics and molecular structure model of fresh wet noodle were analyzed after adding two different emulsifiers–stearoyl lactylate (SSL) and β-cyclodextrin (β-CD). The results showed that the optimal amounts of SSL and β-CD were 0.2% and 0.10%, respectively. Compared with the control(blank) group, the emulsifier/fresh wet noodle system had a more orderly and compact structure, and a lower retrogradation enthalpy. The ranges of the nucleation mode (n1) and crystallization rate constant (k1) of SSL/fresh wet noodle system were 0.743~0.759 and 0.328~0.353, respectively, and the nucleation mode (n2) and crystallization rate constant (k2) of β-CD/fresh wet noodle system were 0.748~0.785 and 0.321~0.356, respectively. Additionally, the nucleation modes of the emulsifier/fresh wet noodle constantly approached spontaneous nucleation, and the crystallization rate constants were lower than that of the blank group. The Hyperchem 8.0 software simulation showed that emulsifiers could open and insert themselves into the double helix structure that was formed in the process of starch aging, so it could contain the amylose and form an amorphous region. These results indicate that the addition of emulsifiers can delay the aging of fresh wet noodle and provide a reference for extending shelf time of fresh wet noodle.
%K 鲜湿面 老化 Avrami 糊化 乳化剂 差示量热扫描仪 硬脂酰乳酸钠 β-环糊精&lt
%K /br&gt
%K fresh wet noodle retrogradation Avrami equation gelatinization emulsifier differential scanning calorimeter sodium stearoyl lactylate beta-cyclodextrin
%U http://www.xdspkj.cn/ch/reader/view_abstract.aspx?file_no=20161019&flag=1