离子对κ-卡拉胶/刺槐豆胶相互作用的影响研究  

Effect of Ions on Kappa-Carrageenan/Locust Bean Gum Interaction

作　　者：杜徐楠 陈改亭 胡猛 石勇[1,2] 王然[1] 崔绍华 高志明[1,2] 方亚鹏[1,2] DU Xunan;CHEN Gaiting;HU Meng;SHI Yong;WANG Ran;CUI Shaohua;GAO Zhiming;FANG Yapeng(Glyn O.Phillips Hydrocolloid Research Centre,Hubei University of Technology,Wuhan 430068,China;Hubei Collaborative Innovation Centre for Industrial Fermentation,Wuhan 430068,China;Wewow Nutrition and Health Center,Wewow Health Company,Guangzhou 510623,China)

机构地区：[1]湖北工业大学,菲利普斯亲水胶体研究中心,湖北武汉430068 [2]湖北工业大学,工业发酵湖北肩协同创新中心,湖北武汉430068 [3]维乐维健康产业有限公司,维乐维营养与健康研究中心,广东广州510623

出　　处：《食品科技》2020年第3期230-239,共10页Food Science and Technology

基　　金：湖北省自然科学基金项目(2017CFB600);国家自然科学基金项目(31972033)。

摘　　要：采用剪切黏度、动态黏弹模量、石英晶体微天平等技术研究了离子种类及混合条件对κ-卡拉胶/刺槐豆胶相互作用的影响。结果表明,K+可促进两者的相互作用,而Na+、Ca2+、Mg2+则对两者相互作用没有明显影响。K+对κ-卡拉胶/刺槐豆胶相互作用的促进存在阶段性,即0~25mmol/L时促进效果逐渐增加,达到30 mmol/L时促进效果减弱,继续增加K+浓度则会进一步促进κ-卡拉胶/刺槐豆胶的相互作用。在固定K+浓度时,卡拉胶和刺槐豆胶质量比为3:7、pH为4.0时有最佳协同效应。这种相互作用与卡拉胶螺旋结构数量变化有关。Effect of ion type and mix conditions on the interactions between kappa-carrageenan and locust bean gum were studied using shearing viscosity,dynamic viscoelasticity and QCM-D technologies in this study.Results showed that K+ can obviously promote the binding between kappa-carrageenan and locust bean gum,while Na+,Ca2+ and Mg2+ do not.The promotion by K+showed a periodical behavior,that ranging from 0 mmol/L to 25 mmol/L,the interaction became stronger as increasing of the K+concentration.When K+concentration arrived 30 mmol/L,the promotion became weaker.Continue to add K+,the facilitation effects became stronger again.Under a set concentration of K+,the best mix ration of kappa-carrageenan and locust bean gum is 3:7,and the mix pH is 4.0.The interaction strength between kappa-carrageenan and locust bean gum is dependent on the helix number of kappa-carrageenan.

关 键 词：Κ-卡拉胶 刺槐豆胶 相互作用 离子 

分 类 号：TS201.7[轻工技术与工程—食品科学]