NaCl存在下结冷胶以及结冷胶/明胶共混凝胶质构和熔点的研究  

Study on texture and melting point of gellan and gellan/gelatin mixed gels in the presence of sodium chloride

作　　者：王锴[1] 胡序建 黄明[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]国家面粉及制品质量监督检验中心,河南商丘476000

出　　处：《食品工业科技》2013年第2期108-111,116,共5页Science and Technology of Food Industry

基　　金：农业部公益性行业科研专项基金(200903012);江苏省自然科学基金(BK2009314)

摘　　要：研究了不同浓度NaCl（1%~3%,w/v）、结冷胶（0.15%~0.35%,w/v）和明胶（1%~3%,w/v）对结冷胶和结冷胶明胶共混凝胶质构特性和熔点的影响。目的是得出结冷胶明胶复配胶凝胶特性,为复配胶在咸味食品中的应用提供参考。结果表明,共混凝胶硬度和熔点随NaCl浓度增加而增大,当NaCl浓度高于1.5%时,硬度和熔点均下降;结冷胶和明胶浓度对共混凝胶硬度影响较大;结冷胶形成的凝胶弹性差,与明胶复配使用,弹性显著提高,并且共混凝胶弹性随结冷胶浓度增大而降低,随明胶浓度增大而增大;结冷胶浓度决定了共混凝胶的熔点。结冷胶和明胶复配可以弥补各自单独使用的不足,且复配胶兼具高熔点和入口即化的特性。The concentration effect of NaCl（1%~3%,w/v）,gellan gum（0.1%~0.3%,w/v） and gelatin（1%~3%, w/v） on texture and melting point of gellan and gellan/geltin mixed gels were studied. The objective of this study was to obtain properties of gellan/gelatin mixed gels and provide the basis for application of gellan and gelatin in some salty gel foods. Results showed that hardness and melting point increased with increasing NaCl concentration until 1.5% ,after which further increase in NaCl resulted in a reduction of hardness and melting point. Gellan and gelatin were more effective in increasing the hardness of mixed gels than NaCl. Gel only containing gellan was less springy,while the springiness of gellan gel mixed with gelatin increased significantly. The springiness of mixed gels decreased with increasing gellan level and increased with increasing gelatin level. Gellan was a predominant factor contributing to melting point of mixed gels. Gellan mixes with gelatin could make up the defect of using them alone and mixed gels had both high melting point and melt-in-mouth property.

关 键 词：结冷胶 明胶 氯化钠 质构 熔点 

分 类 号：TS201.7[轻工技术与工程—食品科学]