凍結・解凍処理によるデンプン老化とO/W型エマルション乳化破壊の機構とその制御
スポンサーリンク
概要
- 論文の詳細を見る
Retrogradation is a general term for the behavior of recrystallization of gelatinized starches on cooling and storage. This retrogradation is often enhanced when subjected to freezing and thawing treatment. However, few reports have dealt with the effect of additives on the freeze-thaw stability of starch. Therefore, the effects of polyols and emulsifiers on the freeze-thaw stability of starch were investigated using. The polyols and emulsifiers were added at concentrations of 5.0% (w/w) and 0.01% (w/w), respectively, to starch paste (potato starch content, 5.5% (w/w)). The temperature in the chamber was maintained at 30°C for 2 hours. Then, the chamber was cooled to -20°C at a cooling rate of -1.3°C · min<SUP>-1</SUP>, and the sample was frozen and stored at the same temperature for 24 hours. The sample was thawed in the chamber at a heating rate of 1.3°C · min<SUP>-1</SUP> to 30°C, and thereafter maintained for 3 hours. The use of the two food additives was successful in improving the freeze-thaw stability of starch. It follows that these effects might be attributed to the water-structure formation effect of polyols and the complexation of starch chains with emulsifier molecules. Demulsification occurs by freeze-thaw processing, and fats and oils tend to separate from oil-in-water (O/W) emulsions. It is necessary to improve the freeze-thaw tolerance of emulsifications for the production of frozen emulsified foods. Therefore, the effects of polyols and emulsifiers on the freeze-thaw stability of O/W emulsions were studied. To clearly understand the influence of freeze-thaw processing on the emulsification stability of O/W emulsions (mass ratio: 0.099 oil, 0.896 water, 0.005 emulsifier), emulsions were prepared using fully hydrogenated palm oil, which has proven difficult in preparing emulsions with excellent emulsification stability. The temperature in the chamber was maintained at 25°C for 1.5 hours. Then, the chamber was cooled to -30°C at a cooling rate of -2.0°C · min<SUP>-1</SUP>, and the sample was frozen and stored at the same temperature for 24 hours. The sample was thawed in the chamber at a heating rate of 2.0°C · min<SUP>-1</SUP> to 10°C, and thereafter maintained for 4.5 hours. Lipophilic sucrose esters of stearic acid (SES) produced a more stable emulsion. The monoester in SES might migrate to the oil-water interface from the oil phase, and be adsorbed. Di-/tri-esters in SES might penetrate into the oil phase and form tightly packed interfacial layers with monoesters. Polyesters in SES may act to accelerate crystallization and hinder the polymorphic transformation of oil. It appears that the content ratio of monoester/di- and tri-esters/polyesters in SES plays an important role in improving the freeze-thaw tolerance of O/W emulsions. Polyols enhanced the freeze-thaw stability of a soft-serve ice cream mix. This effect might be attributed to the water-structure formation effect of polyols.
- 2012-09-15
著者
関連論文
- コンゴーレッドとサイクロデキストリン間の各種pHでの相互作用のスペクトル分析
- コンゴーレッドとサイクロデキストリンまたはマルトオリゴ糖間の相互作用のスペクトル分析
- 2次発酵条件を変化させたパン生地の物性と製パン特性との関連性
- サイクロデキストリンが酸塩基指示薬の呈色変化に及ぼす影響
- 回転円筒型自動膜ろ過システムによる牛乳カゼインの連続酵素分解
- 冷麺の食味特性におよぼすでんぷん原料の影響
- 澱粉ゲルの老化初期におけるクリープ挙動
- 米澱粉ゲルに及ぼす乳化剤の硬化抑制効果
- 食品コロイド入門
- 小麦澱粉ゲルの硬化に対する糖アルコールの御制作用
- 小麦澱粉ゲルの硬化に対する糖の抑制作用
- 大豆の吸水速度の解析
- 団子の老化過程の速度論的検討(第3報) : 低温貯蔵時の団子のクリープ挙動に及ぼす粳および糯各米粉粒度の影響
- 団子の老化過程の速度論的検討 (第1報) : 団子のクリープ挙動に及ぼす粳および糯各米粉粒度の影響
- スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果
- マサバ筋原線維の加熱変性に対する直鎖オリゴ糖および還元直鎖オリゴ糖の抑制作用
- 超音波を利用した食品安全性のための製造技術(強力超音波)
- 2次発酵条件を変化させたパン生地の物性と製パン特性との関連性
- 凍結・解凍処理によるデンプン老化とO/W型エマルション乳化破壊の機構とその制御
- スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果
- マサバ筋原線維の加熱変性に対する直鎖オリゴ糖および還元直鎖オリゴ糖の抑制作用
- 凍結・解凍処理によるデンプン老化とO/W型エマルション乳化破壊の機構とその制御
- デジタル画像解析