Mechanism of Curdlan to Improve Liangpi Quality during Refrigeration

Abstract:

Curdlan is a bacterial polysaccharide, which is also a dietary fiber. The retrogradation of Liangpi during storage was a bottleneck restricting its industrialization. In order to explore the effect of curdlan on the retrogradation of Liangpi, 0% ~ 1.0% curdlan was added to Liangpi. And it was stored at 4°C for 3 days to study the effect of curdlan on its preservation quality. The results showed that the hardness of Liangpi decreased from 273.18 g to 230.98 g, and the chewiness decreased from 122.74 to 91.96 with the amount of curdlan increased from 0% ~ 1.0%. Low-field nuclear magnetic (L-NMR) analysis showed that curdlan could bind water molecules more tightly and the water holding capacity of gel was enhanced. Scanning electron microscope showed that the internal structure of Liangpi became dense. The relative crystallinity decreased from 11.13% to 8.28%. The short-range order of Liangpi decreased and the enthalpy of retrogradation decreased from 5.2 J/g to 4.33 J/g as the amount of curdlan increased. The sensory score was the highest with 0.8% curdlan. The hardness of Liangpi was 15.5% lower than that of the control. The curdlan delayed the quality deterioration of Liangpi during refrigeration. This study provided a reference for the application of curdlan in anti-retrogradation of Liangpi and starch products.