糖醇对结冷胶凝胶质构的影响  

Effects of Alditols on Gellan Gel Texture

作　　者：张晨[1] 谈俊 朱莉 詹晓北[1] 郑志永[1] 

机构地区：[1]江南大学生物工程学院、糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]无锡市滨湖区农林技术推广站,江苏无锡214073 [3]江苏瑞光生物科技有限公司,江苏无锡214125

出　　处：《食品科学》2014年第9期48-52,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2011BAD23B04);国家高技术研究发展计划(863计划)项目(2012AA021505);无锡市科技支撑计划项目(CLE01N1208);2012年无锡市农业产学研合作项目

摘　　要：利用物性分析仪研究赤藓糖醇、木糖醇、乳糖醇对结冷胶凝胶质构的影响。结果表明：3种糖醇都能使结冷胶凝胶强度和硬度降低,且都随糖醇质量浓度的增加而降低,3种糖醇的影响力为乳糖醇〉木糖醇〉赤藓糖醇,但对结冷胶凝胶脆性的影响不显著。其次,15 g/100 mL的复合糖醇对结冷胶凝胶质构的影响皆小于相同质量浓度的单一糖醇对质构的影响,复合糖醇间不存在正协同作用。最后,在以K＋为成胶离子时（40~400 mmol/L）,乳糖醇对结冷胶凝胶质构有影响;在以Ca2＋为成胶离子时,只在低浓度时（2~10 mmol/L）,乳糖醇对结冷胶凝胶质构影响明显,当Ca2＋浓度升高时（10~50 mmol/L）,乳糖醇对结冷胶凝胶质构几乎不产生影响。The effects of erythritol, xylitol and lactitol on gellan gel texture were investigated by using a texture analyzer. Both gellan gel strength and hardness were reduced more markedly by the addition of three alditols in higher amounts. The impact of the alditols was observed in the decreasing order： lactitol 〉 xylitol 〉 erythritol. However, the brittleness of gellan gel was not significantly affected by these alditols. The effect of 15 g/100 mL mixed alditols on the texture of gellan gel was weaker than that of individual alditol at the same concentration, indicating no synergistic interaction between the individual alditols. Lactitol influenced the texture of gellan gel when the gelation cation was K＋ （40 -- 400 mmol/L）. However, lactitol nearly had no effect on the texture of gellan gel at lower Ca2＋ levels （2 -- 10 nmaol/L） rather than higher Ca2＋ levels （ 10 -- 50 mmol/L）.

关 键 词：结冷胶 糖醇 凝胶强度 硬度 脆性 

分 类 号：TS201.7[轻工技术与工程—食品科学]