任小龙，郑维琦，李 琳，郑丽圆，张 汇，艾连中，谢 凡^*

（上海理工大学健康科学与工程学院，上海 200093）

摘要：本研究旨在探究罗望子多糖（TSP）对大米淀粉（RS）凝胶理化特性的影响。通过反复冻融、流变仪和质构仪分别测定了RS和RS＋TSP凝胶的冻融稳定性、流变特性和质构特性。结果表明，TSP提高了RS凝胶的冻融稳定性；RS凝胶和RS＋TSP凝胶都呈现出非牛顿流体特性，并且RS＋TSP凝胶黏性高于RS凝胶。冻融7次，TSP增加了RS凝胶的硬度，增加了咀嚼性，而弹性无明显变化，其中TSP-0 h或TSP-4 h对于提高RS凝胶的理化特性起到了更好的效果。综上所述，TSP改善了RS凝胶的理化特性，为其在食品工业中的应用提供了理论依据。

关键词：罗望子多糖；大米淀粉；凝胶特性；理化特性

中图分类号：TS235.1    文献标识码：A    文章编号：1674-506X（2023）06-0001-0007

Effect of Tamarind Polysaccharide on the Physicochemical Properties of Rice Starch Gel

REN Xiaolong, ZHENG Weiqi, LI lin, ZHENG Liyuan, ZHANG Hui, AI Lianzhong, XIE Fan^*

（School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：The aim of this study was to investigate the effect of tamarind polysaccharide (TSP) on the physicochemical properties of rice starch (RS) gels. The freeze-thaw stability, rheological properties and textural properties of RS and RS＋TSP gels were determined by repeated freeze-thaw, rheometer and textural apparatus, respectively. The results showed that TSP improved the freeze-thaw stability of RS gels; both RS and RS＋TSP gels showed non-Newtonian fluid properties, and RS＋TSP gel has higher viscosity than RS gel. Freezing and thawing 7 times, TSP increased the hardness and chewiness of RS gels without significant changes in elasticity,  TSP-0 h or TSP-4 h having better effects on improving the physicochemical properties of RS gels. In conclusion, TSP improved the physicochemical properties of RS gels and provided a theoretical basis for their application in the food industry.

Keywords：tamarind polysaccharide; rice starch; gel properties; physicochemical properties

doi：10.3969/j.issn.1674-506X.2023.06-001

收稿日期：2023-03-13

基金项目：国家自然科学基金杰出青年基金（32025029）

作者简介：任小龙（1996-），男，硕士研究生。研究方向：罗望子多糖的应用研究。

*通信作者：谢凡（1990-），男，博士，讲师。研究方向：食品水胶体。

引用格式：任小龙,郑维琦,李琳,等.罗望子多糖对大米淀粉凝胶理化特性的影响[J].食品与发酵科技,2023,59(6):1-6,21.