期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2012
卷号：4
期号：4
页码：225-230
出版社：MAXWELL Science Publication
摘要：The aim of this study is to study influence of glucose, sucrose and trehalose on the Freeze-Thaw (FT) stability of tapioca starch gels. The effects of glucose, sucrose and trehalose (3%, 6% and 12%, w : w ) on the freezethaw stability of Tapioca Starch (TS) gels were investigated at the concentration of starch 6% ( w : w ). Syneresis experiment showed the FT stability of TS gels could be improved by sugar addition, according to the sugar type and concentration. And the improvement of syneresis% was in the order: trehalose＞sucrose＞glucose. SEM and DSC experiments were also applied to determine the effects of sugars (6%, w : w ) on the FT stability of TS gels after FT 5 cycles. SEM tests showed that the pore sizes and surrounding matrixes corresponded with the sugars order mentioned above and the pores of gels containing trehalose were smallest and the matrixes surrounding were thickest. DSC experiments showed that retrogradation of starch was retarded in the presence of sugars and trehalose was more effective than sucrose or glucose. Therefore, trehalose is a good candidate for improving the FT stability of TS gels.
