不同聚合度菊粉对木薯珍珠理化性质的影响.

The effects of low degree inulin LPI（DP≤10）,medium degree inulin MPI（DP 2-60） and high degree inulin HPI（DP≥23） on the powder properties, granular strength and cooking quality of tapioca pearls were studied. The results showed that inulin could interact with starch in hydrogen bond, compete with starch for water, inhibit the swelling of starch particles and improve the water solubility of the powder, thus affecting the granular strength and cooking quality of tapioca pearls. LPI has the stronger hydrogen bond interaction with starch and forms a stronger gel network structure, so it is best to add LPI. Adding 3%（w/w） LPI significantly reduced friction loss（1. 96%-1. 04%） and cooking loss（47. 8%-43. 6%） of tapioca pearls. It also significantly improved the transparency（9. 4%-12. 6%）,volume expansion（4. 9-7. 0）,hardness（483 to 674 g）,and chewiness（202 to 299 g）. The addition of MPI and HPI had adverse effects on the transparency, breaking force or cooking loss of tapioca pearls. This study shows that the addition of inulin is an effective green means to improve the quality of tapioca pearls, and the addition of low polymerization inulin is better. [ABSTRACT FROM AUTHOR]