热处理下不同有机酸对魔芋水溶胶流变行为的影响  

Research on the rheological behavior of konjac glucomannan under different organic acids with heat treatment

作　　者：唐兰兰 张世奇 刘雄[1] 王朦朦 蔡梦思 卫子颜 TANG Lanlan;ZHANG Shiqi;LIU Xiong;WANG Mengmeng;CAI Mengsi;WEI Ziyan(College of Food Science,Southwest University,Chongqing 400715,China;College of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]岭南师范学院食品科学与工程学院,广东湛江524048

出　　处：《食品与发酵工业》2022年第8期227-232,共6页Food and Fermentation Industries

摘　　要：为探究酸热处理对魔芋葡甘露聚糖(konjac glucomannan,KGM)理化性质的影响,以魔芋水溶胶为研究对象,选取抗坏血酸、乳酸、苹果酸、柠檬酸协同热处理,对其黏度、相对分子质量、稳态流变、动态流变、傅里叶红外光谱(Fourier transform infrared spectrometer,FT-IR)以及扫描电镜(scanning electron microscope,SEM)等指标进行测定。结果表明,KGM的黏度和相对分子质量以柠檬酸组下降最为显著,分别下降为80.52%和94.70%;在剪切速率为12.6 s^(-1)和角频率为8.58 rad/s时,柠檬酸组的表观黏度、储能模量(G′)和耗能模量(G″)下降最为显著,分别下降62.45%、86.52%、64.62%。结合FT-IR和SEM测定结果分析,酸热处理虽会引起KGM的片层薄壁结构出现混乱无序的断裂与破碎,但仅能弱化其氢键及糖苷键作用,而不会破坏其一级主链结构及重复单元结构。因此,在对魔芋的加工处理过程中,可使用不同有机酸调控其流变行为,拓宽其在食品、医药以及材料等领域的应用范围。To explore the impact of the physicochemical properties by different organic acid with heat treatments on konjac glucomannan(KGM),the konjac hydrosol was selected as the research object,and the viscosity,relative molecular mass,rheological behaviors,Fourier transform infrared spectrometer(FT-IR),scanning electron microscope(SEM)under the heat treatment by ascorbic acid,lactic acid,malic acid,citric acid were studied.The results showed that,compared with the control group,the viscosity and relative molecular mass of citric acid decreased significantly in the citric acid group,which were 80.52%and 94.70%,respectively.Moreover,when the shear rate was 12.6 s^(-1),the apparent viscosity of citric acid treatment decreased by 62.45%,G′and G″decreased by 86.52%and 64.62%individually with the angular frequency of 8.58 rad/s.According to FT-IR and SEM,though the acid and heat treatment could destroy its microstructure,occurring the chaotic laminated thin-walled structure,the main chain and the repeat unit structure of KGM was not affected even though the hydrogen bond and glucosidic bond were weakened.Therefore,during the process to KGM,different organic acid can be used to control the rheological behavior and broaden its application scope in food,medical and materials.and in food,medicine and materials.

关 键 词：有机酸 魔芋葡甘露聚糖 热处理 流变行为 结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]