湿热降解对花魔芋魔芋胶/κ-卡拉胶复配凝胶性能的影响  

The effect of hygrothermal degradation on the properties of A.guripingensis konjac/κ-carrageenan compound gel

作　　者：任艳艳 李斌[1] 商龙臣 李晶[1] REN Yan-yan;LI Bin;SHANG Long-chen;LI Jing(College of Food Science and Technology,Huazhong Agriculture University,Wuhan,Hubei 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品与机械》2020年第7期17-22,54,共7页Food and Machinery

基　　金：湖北省技术创新专项重大项目(编号:2017ABA150)。

摘　　要：以湿热降解法对花魔芋魔芋胶进行有限降解,获取分子量为137.8~621.5 kDa的5种材料,比较其与κ-卡拉胶溶胶—凝胶转变过程中关键性能指标的差异。结果显示,相对于未降解魔芋胶(621.5 kDa),有限降解魔芋胶(415.6 kDa)显著提升了凝胶转变温度(5.98℃);同时,其储能模量、剪切应力、黏度小幅增加,致使冷却成胶后其凝胶断裂强度、断裂伸长率、凝胶持水性显著增强(P<0.05);SEM分析显示,其凝胶结构更加紧密有序;而在其质构特征上,233.3 kDa的魔芋胶与κ-卡拉胶形成的复配凝胶表现出较大的硬度和弹性。试验确证利用湿热法对中国花魔芋魔芋胶进行有限降解,是提升魔芋胶/κ-卡拉胶复配凝胶性能的一种有效方法。Five kinds of konjac gum from A.guripingensis which molecular weight ranges from 137.8 kDa to 621.5 kDa were obtained by hygrothermal degradation,and the differences of the key performance indicators during the sol-gel transition between them and theκ-carrageenan were compared.The results showed that the gel/sol transition temperature of the compound gel was significantly improved by the partial degraded konjac gum(415.6 kDa),compared with the original one(621.5 kDa),and the transition temperature was increase by 5.98℃.Meanwhile,the breaking force,the elongation at break and the water holding capacity of the compound gel were significantly improved(P<0.05)as well as the storage modulus,the shear stress and the apparent viscosity of the compound was moderately elevated by using the partial degraded konjac gum.Moreover,a dense and ordered structure of the gel was observed by the SEM.A greater hardness and elasticity were showed in the compound gel prepared with the partial degraded konjac gum(233.3 kDa).Our experiments confirmed that the limited degradation of konjac gum from A.guripingensis by using the hygrothermal method,and this is effective way to improve the properties of konjac/κ-carrageenan compound gel.

关 键 词：魔芋胶 Κ-卡拉胶 有限降解 湿热法 复合凝胶 

分 类 号：TS201.7[轻工技术与工程—食品科学]