3种改性方法对琼胶理化性质的影响  

Effect of three modification methods on physicochemical properties of agar

作　　者：王露楠 杨少玲[2] 戚勃[2] 杨贤庆[2] 李春生[2] 马海霞[2] 胡晓[2] WANG Lunan;YANG Shaoling;QI Bo;YANG Xianqing;LI Chunsheng;MA Haixia;HU Xiao(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/National Research and Development Center for Aquatic Product Processing/Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,Guangzhou 510300,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心/农业农村部水产品加工重点实验室,广东广州510300

出　　处：《南方水产科学》2021年第2期97-103,共7页South China Fisheries Science

基　　金：国家重点研发计划项目(2019YFD0901905);现代农业产业技术体系建设专项资金(CARS-50);广东省促进经济发展专项资金项目(粤农2019B14);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2019TS02);中国水产科学研究院基本科研业务费项目(2020TD69)。

摘　　要：文章采用羧甲基化、过氧化氢氧化和羟丙基化3种方法对琼胶进行改性,通过比较表征改性前后琼胶的溶解性能、色泽、凝胶透明度、凝胶质构特性、IR分子结构和热稳定性,探究不同改性方法对琼胶理化性质的影响。结果显示,羧甲基化和羟丙基化后琼胶的溶解温度、凝胶温度、凝胶再溶温度和凝胶强度显著降低(P<0.05),琼胶凝胶软弹性和持水性增强;氧化改性显著提高了琼胶凝胶强度(P<0.05),由984 g·cm^(-2)提高至1463 g·cm^(-2);氧化改性和羟丙基化改性显著提高了琼胶的白度(P<0.05),而羧甲基化改性显著降低了琼胶白度(P<0.05);3种改性方法均显著提高了琼胶凝胶的透明度(P<0.05);羧甲基化改性降低了琼胶的热稳定性,氧化和羟丙基化改性提高了琼胶的热稳定性。由此证明3种改性方法可不同程度地改变琼胶的理化性质。In this study,agar was modified by carboxymethylation,hydrogen peroxide oxidation and hydroxypropylation to compare the solubility,color,gel transparency,gel texture,IR molecular structure and thermal stability before and after the modification,aiming to explore the influence of three modification treatments on the physicochemical properties of agar.The results show that the dissolving temperature,gelling temperature,melting temperature and gel strength decreased significantly after carboxymethylation and hydroxypropyl treatments(P<0.05),whereas the soft elasticity and water holding capacity of agar gel improved;the gel strength of agar was improved by oxidation treatment(P<0.05),from 984 g·cm^(-2) to 1463 g·cm^(-2);after oxidation and hydroxypropylation,the modified agar showed higher whiteness(P<0.05),while carboxymethyl agar was on the contrary(P<0.05).Besides,all modifications had increased the transparency of agar gel significantly(P<0.05).The thermal stability increased with oxidation and hydroxypropylation,but reduced with carboxymethylation.In conclusion,three modification methods can improve physicochemical properties of agar at different extents.

关 键 词：琼胶 羧甲基化 氧化 羟丙基化 理化性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]