米澱粉ゲルに及ぼす乳化剤の硬化抑制効果 Anti-firming Efficiency of Food Emulsifiers on Rice Starch Gel

Access this Article

Search this Article

Author(s)

    • 勝田 啓子 KATSUTA Keiko
    • 奈良女子大学生活環境学部 Department of Food Science and Nutrition, School of Human Life and Environment, Nara Women's University
    • 筒井 和美 TSUTSUI Kazumi
    • 奈良女子大学生活環境学部 Department of Food Science and Nutrition, School of Human Life and Environment, Nara Women's University
    • 三浦 靖 MIURA Makoto
    • 岩手大学農学部 Laboratory of Food and Health Science, Department of Agro-bioscience, Faculty of Agriculture, Iwate University

Abstract

30%(w/w)粳米澱粉ゲルの静的粘弾性パラメータの速度論的処理を基に,澱粉老化(硬化)に及ぼす乳化剤の影響を検討した.脂肪酸(C8-C18)組成の異なるモノシュガーエステルの硬化抑制能は脂肪酸鎖長の増大につれて大となり,パルミチン酸エステルで最大となった.しかし,脂肪酸がステアリン酸:パルミチン酸=70:30の混合で親水基の異なる各種食用乳化剤の硬化抑制能は,アミロース複合体形成指数とは比例せず,HLB値に強く影響された.HLB値の異なるシュガーエステルでの検討の結果,HLBが11のものが最良の硬化抑制効果を示した.これらの結果は,澱粉の老化における乳化剤の硬化抑制効果は,疎水部(脂肪酸)のアミロースあるいはアミロペクチンとの複合体形成性と,親水部の水との水和の複合的な作用によって引き起こされるということを示唆している.

The effects of emulsifiers on starch retrogradation and/or firming were investigated by kinetic treatment of static viscoelastic parameters for non-glutinous rice starch gels (30%). The anti-firming ability of the sucrose mono ester of various fatty acids (C8 through C18) increased with increasing fatty acid chain length, and possessed maximal efficiency at palmitate (C 16) ester. However, the ability of food grade emulsifiers consisting of a mixture of stearate and palmitate (70: 30) and having various hydrophilic residues was not proportionally affected to an amylose complexing ability, but strongly influenced by hydrophlle-lipophile balance (HLB) values. Among sucrose esters having varied HLB values, the best anti-firming ability was obtained when HLB value was 11. These results suggest that the anti-firming efficiency of emulsifiers on starch gels might be attributed to the multiple effects between the amylose or amylopectin forming complexes with the lipophilic portion (fatty acid), and the hydration of the hydrophilic portion with water molecules in the starchwater systems.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 49(2), 145-152, 2002-04-01

    The Japanese Society of Applied Glycoscience

References:  23

Codes

  • NII Article ID (NAID)
    10008253567
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    6142402
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  NDL  J-STAGE  JASI 
Page Top