مطالعه خصوصیات عملکردی و رفتار بیاتی نشاسته طبیعی گندم در حضور صمغ دانه شاهی و ساکارز

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• شکوفه تازیکی
• سید محمد علی رضوی

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

https://doi.org/10.22067/ifstrj.2021.69660.1029

چکیده

در این پژوهش، اثر سطوح جایگزینی صمغ دانه شاهی (0، 5، 10 و 15%) و ساکارز (0، 5 و 10%) بر خصوصیات عملکردی (قدرت تورم و حلالیت) سوسپانسیون نشاسته و همچنین ساختمان، کنتیک بیاتی و آب‌اندازی ژل نشاسته گندم پس از نگهداری به مدت صفر، 1، 7 و 14 روز در دمای ^oC 4 مورد مطالعه قرار گرفتند. قدرت تورم نشاسته گندم با افزایش غلظت جایگزینی صمغ و قند به ترتیب افزایش و کاهش یافت. نمونه‌های مخلوط سه جزئی نشاسته-صمغ-قند دارای قدرت تورم بالاتری در مقایسه با نمونه نشاسته و مخلوط نشاسته-قند داشتند. میزان حلالیت نشاسته با افزایش غلظت صمغ و قند افزایش یافت و نمونه‌های مخلوط دارای مقادیر حلالیت بالاتری نسبت به هر یک به صورت مجزا بودند. تصاویر میکروسکوپی نشان دادند که حضور صمغ منجر به ایجاد ساختمان متراکم‌تر با اندازه حفرات کوچک‌تر ژل نشاسته شد، در‌حالی ‌که حضور قند ساختمانی گسسته‌تر با اندازه حفرات بزرگ‌تری را ایجاد کرد. پس از نگهداری نمونه‌های ژل به مدت 14 روز در دمای ^oC 4 مشاهده شد که افزودن صمغ تأثیر بسزایی در کاهش سرعت بیات ‌شدن و میزان آب‌اندازی نشاسته به ترتیب از (s^-1) 101/0 به 52/0 و از 50% به 23% داشت. قند نیز منجر به کاهش سرعت بیات ‌شدن ژل نشاسته تا (s^-1) 096/0 شد، اما میزان آب‌اندازی آن را تا 57% افزایش داد. نمونه‌های ژل مخلوط به خصوص در غلظت 15% جایگزینی صمغ دارای سرعت بیات‌شدن (s^-1) 057/0 و میزان آب‌اندازی 45% بودند.

کلیدواژه‌ها

• آب‌اندازی
• ساختار ژل
• قند
• هیدروکلوئید
• نشاسته

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