Effect Of Flaxseed Gum On Pasting And Retrogradation Of Corn Starch And Application On Flaxseed Gum On Emulsion-Type Sausage

Starch is the important raw material in food industry, its properties of pasting and retrogradation have remarkable effects on the quality of amylaceous products,especially the retrogradation of starch is the serious problem that makes producers feaze. Corn starch have great yield and possess the dominant status in amylaceous food industry. The thesis studied effects of flaxseed gum on pasting and retrogradation of corn starch and application of Flaxseed Gum on emulsion-type sausage with multimethods,The main research contents were as follows:(1)The changes of thermal properties,BV value and rheological properties were researched during heating process of corn starch solutions with and without flaxseed gum to find pasting temperature,then analyze the effect of flaxseed gum on pasting of corn starch;(2)The changes of BV value,thermal properties,rheological properties, gelatin intensities and retrogradation value were studied during storage of starch paste and gel with and without flaxseed gum to analyze the effect of flaxseed gum on retrogradation of corn starch;(3)The emulsion-type sausage with different flaxseed gum additions were produced and then the cooking loss,the centrifugal loss and the change of hardness during storage were measured to analyze the effect of flaxseed gum on quality of emulsion-type sausage.The results were as follows:(1)BV value and Storage Modulus had unconspicuous changes first during gelatinization,then rised rapidly when reached certain temperature.After adding flaxseed gum, the break-temperature move backwards,namely adding flaxseed gum can raise the pasting temperature.(2) Gelatinized starch under excessive water formed starch paste after refrigeration, but starch gel under limited water.The phenomenon of corn starch retrogradation was found during storage.It showed that BV value declined, Storage Modulus increased and brought sedimentation for starch paste,BV value declined, Storage Modulus increased, Delta H rised, gelatin intensities went up and retrogradation value increased for starch gel. Flaxseed gum can retard the speed of the retrogradation of corn starch.0.1% flaxseed gum additions already had a better restraining effect to retrogradation for corn starch.(3)It was found that after adding flaxseed gum the cooking loss of products decreased,the centrifugal loss decreased unconspicuously and the hardness increased at a slower speed during storage.The edible quality of products can be improved with 0.1% and 0.2% flaxseed gum additions,but 0.3% additions had bad effects to the edible quality.The optional addition of flaxseed gum was 0.1% through general analyses.