为揭示多糖胶与淀粉之间产生协同作用的机理,采用Brabender黏度计、扫描电子显微镜、哈克流变仪探讨了黄原胶对木薯淀粉糊性质的影响.结果表明：添加黄原胶后,淀粉糊的峰值黏度、崩解值、终值黏度增加,起始糊化温度、回生值降低;黄原胶明显降低了淀粉凝胶的析水率,但会使淀粉凝胶形成较大的冰晶结构;黄原胶的添加使淀粉糊储能模量增加,损耗角正切在角频率大于0.5 rad/s时明显下降,与原淀粉相比,淀粉凝胶表现出更趋于固体的性质.

In order to reveal the synergy principle between polysaccharide gum and starch,the effects of xanthan gum（XG） on the properties of tapioca starch（TS） paste were investigated by using a Bradender viscometer,a scanning electron microscope and a Haake rheometer.The results indicate that（1） the addition of xanthan gum increases the peak,breakdown and final viscosities of native TS,but decreases the gelatinization temperature and the setback value;（2） xanthan gum effectively reduces the syneresis,but may result in larger ice crystals in the starch gel;and（3） the addition of xanthan gum increases the storage modulus,and obviously decreases the loss tangent at an angular frequency of more than 0.5rad/s,which makes the starch-xanthan paste behave more solid-like charac-teristics than the native starch paste.