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真空干燥雪蓮果粉玻璃化轉變溫度與貯藏穩(wěn)定性研究
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國家自然科學基金資助項目（31171708）和山東理工大學青年教師發(fā)展支持計劃資助項目（110033）


Glass Transition Temperature and Storage Stability of Vacuum-dried Yacon Powder
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    摘要:

    采用差示掃描量熱法測定了真空干燥雪蓮果粉(YP)和按總固形物質量比為1〖DK〗∶1添加麥芽糊精的雪蓮果粉(YP-MD)玻璃化轉變溫度Tg,，分別采用GAB模型和Gordon-Taylor方程擬合水分吸附和Tg數(shù)據(jù),，構建YP和YP-MD的狀態(tài)圖,，探討添加麥芽糊精(MD)對雪蓮果粉臨界水分活度和臨界含水率的影響,。結果表明,，雪蓮果粉的Tg隨著含水率升高而降低,，YP的濕基含水率由5.95%增加至30.88%時,，Tg由15.8℃降低至-72.6℃,；YP-MD的濕基含水率由5.11%增加至27.66%時,，Tg由30.5℃降低至-53.5℃,。添加MD顯著增加了雪蓮果粉的Tg。溫度25℃時,，YP和YP-MD的臨界干基含水率為0.045 5 g/g和0.072 3 g/g,，臨界水分活度為0.12和0.27。因此,，添加MD能顯著增加雪蓮果粉的臨界含水率和臨界水分活度,，從而提高雪蓮果粉的貯藏穩(wěn)定性。

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    Differential scanning calorimetry was used to determine the glass transition temperature (Tg) of vacuum-dried yacon powder with (yacon:maltodextrin total solid mass ratio of 1〖∶1) and without addition of maltodextrin (MD). GAB model and Gordon-Taylor equation were fitted to the sorption isotherms and Tg data, respectively. The state diagram was constructed to clarify the effect of MD on the critical water activity (CWA) and critical water content (CWC) of YP and YP-MD. The results showed that Tg decreased with increasing water content. Tg decreased from 15.8℃ to -72.6℃ as water content of YP increased from 5.95% to 30.88%. Tg decreased from 30.5℃ to -53.5℃ as water content of YP-MD increased from 5.11% to 27.66%. Addition of MD significantly increased the Tg of yacon powders. At temperature of 25℃, the CWC and CWA of YP and YP-MD were 0.045 5 g/g, 0.12, and 0.072 3 g/g, 0.27, respectively. Therefore, the addition of MD could significantly increase the CWC and CWA, and then improved the storage stability of yacon powder.

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石啟龍,趙 亞,馬占強.真空干燥雪蓮果粉玻璃化轉變溫度與貯藏穩(wěn)定性研究[J].農業(yè)機械學報,2014,45(2):215-219. Shi Qilong, Zhao Ya, Ma Zhanqiang. Glass Transition Temperature and Storage Stability of Vacuum-dried Yacon Powder[J]. Transactions of the Chinese Society for Agricultural Machinery,2014,45(2):215-219.

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  • 收稿日期:2013-08-15
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  • 在線發(fā)布日期: 2014-02-10
  • 出版日期: 2014-02-10
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