低场NMR研究抗性淀粉对酸牛奶在贮藏过程中持水性的变化

Study on the effect of resistant starch on water holding capacity of yoghourt by NMR

摘要: 利用核磁共振技术研究不同添加量的普通淀粉、抗性淀粉对酸牛奶持水性的影响。结果表明,抗性淀粉和普通淀粉均能提高酸奶在贮藏过程中的持水性。当抗性淀粉添加量为4%时,酸奶的保水性最强;同时抗性淀粉能够有效调节酸奶体系中水分的分布状态,使其能够更好地适应有益微生物的生长繁殖。

Abstract: The effect on water holding capacity (WHC) of yoghourt with different proportion of resistant starch (RS) and ordinary starch was studied by NMR.Results showed that both of resistant starch and ordinary starch could improve the WHC of yoghourt.When the content of RS was 4%, the WHC of yoghourt was the best.The regulation of moisture state would help the beneficial micro-organisms growth in yoghourt because of the effect of RS on WHC.