丙酮酸基对黄原胶/魔芋葡甘聚糖复配体系凝胶特性的影响  

Effects of pyruvate group on the gel properties of xanthan gum/konjac glucomannan complex system

作　　者：傅玉颖[1] 苏欢欢 陈国文 李肖蒙 张超[1] 李贞鹏 李媛 Fu Yuying;Su Huanhuan;Chen Guowen;Li Xiaomeng;Zhan Chao;Li Zhenpeng;Li Yuan(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Hangzhou College of Commerce,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]浙江工商大学杭州商学院,杭州310018

出　　处：《农业工程学报》2021年第3期287-293,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：浙江省自然科学基金(110KZN0418025G)。

摘　　要：为了实现对复配凝胶体系状态的调控,扩展凝胶在食品中的应用,该研究通过酸性热处理调控黄原胶中丙酮酸基含量变化,研究其对黄原胶结构、流变特性及黄原胶(Xanthan Gum)与魔芋葡甘聚糖(Konjac Glucomannan)复配凝胶特性(如溶胶-凝胶转换温度、流变特性等)的影响。研究结果表明;XG螺旋结构随丙酮酸基减少而逐渐紧密,流动性增强,有序无序构象转换温度升高。通过对XG/KGM复配凝胶流变特性的研究发现丙酮酸基含量减少,复配体系的黏度系数减小,似固性减弱,趋向于牛顿流体;且同一角频率下,XG/KGM复配凝胶的储能模量和损耗模量随丙酮酸基的脱除均呈现减小的趋势,但储能模量恒大于损耗模量,损耗因子的正切值恒小于1,呈固体特性。温度扫描表明温度降低,复配体系的储能模量逐渐增大,但其增加的起始温度随丙酮酸基含量减少而降低,且整体呈下降趋势,溶胶-凝胶温度从60℃降至41℃,该研究结果使得溶胶-凝胶的转换温度更接近于口腔温度,为食品产业中"入口即化"特性的研究提供了可能。Compound gels are mainly formed by mixing two or more natural polymer materials(such as polysaccharides,proteins,and starches).There are better rheological properties,various scopes of use,and cost-saving,compared with a single gel.The irreversible gels can enrich the types and taste of food,currently showing great potential in the application of food production.The current research on compound gels focused mainly on thermo-irreversible gels.However,there is also a type of thermo-reversible gel with a relatively weak gel strength in food.Adjusting the sol-gel transition temperature of the compound system can be used to control the flow state of compound gels and realize the“import”of the food.The design of the“instant”feature can further expand the application of gels in food.The Xanthan Gum(XG)and Konjac Glucomannan(KGM)are commonly-used additives in food.The XG is an extracellular polysaccharide formed byβ-1,4glycosidic bonds connected to D-glucose,where the mannose inside the trisaccharide side chain can be acetylated,and the mannose at the end can be acetonated.The KGM is made up of the D-mannose and D-glucose connected byβ-1,4glycosidic bonds.There are no calories in the high molecular polysaccharide extracted from the tubers of konjac plant,which is hard to be absorbed.It is usually used in meat additives and dietary fiber products to prevent obesity in humans.Neither XG nor KGM can form a gel when they exist alone,but the combined has a good synergistic effect to form a thermoreversible gel.In this study,an acid heat treatment was used to adjust the content of pyruvate groups in XG,aiming to explore the influence of pyruvate content on the rheological properties of XG.The content change of pyruvate group was further utilized to explore the sol-gel transition temperature and the impact of rheology characteristics in the XG/KGM thermoreversible gel.The research results showed that the helical structure of XG gradually tightened with the decrease of the pyruvate group content,and the fluidity increa

关 键 词：凝胶 流变特性 丙酮酸基 黄原胶 魔芋葡甘聚糖 

分 类 号：TS201.7[轻工技术与工程—食品科学]