魔芋葡甘聚糖与阿拉伯胶复合水溶胶流变特性及结构表征  

Rheological Properties and Structural Characterization of Konjac Glucomannan/Arabic Gum Composite Hydrosol

作　　者：吉笑盈 黄洋 胡希 张维 张迪 张佳巍 李东亮 JI Xiaoying;HUANG Yang;HU Xi;ZHANG Wei;ZHANG Di;ZHANG Jiawei;LI Dongliang(Technical Center of Sichuan China Tobacco Industry Co.,Ltd.,Chengdu 610066,China;Sichuan China Tobacco Industry Co.,Ltd.Great Wall Cigar Factory,Shifang 618400,China)

机构地区：[1]四川中烟工业有限责任公司技术中心,四川成都610066 [2]四川中烟工业有限责任公司长城雪茄烟厂,四川什邡618400

出　　处：《食品工业科技》2022年第14期101-109,共9页Science and Technology of Food Industry

基　　金：四川中烟工业有限责任公司科技项目(xj202003)。

摘　　要：为了研究魔芋葡甘聚糖(Konjac glucomannan,KGM)与阿拉伯胶(Gum arabic,GA)复合水溶胶的性质,提升其在食品工业中的应用性能,本文以不同比例的KGM/GA复合水溶胶为研究载体,采用流变仪、FT-IR、XRD和SEM对其流变特性与结构表征进行研究,探讨添加比例对KGM/GA复合水溶胶性能的影响。结果表明,KGM和GA具有良好的相容性,在恰当的复配比例下,二者可以起到协同增效的作用,GA可以改善KGM的流变性和透明度,KGM可以改善GA的粘弹性和稳定性;KGM和GA通过氢键的增加和乙酰基的减少,促进相互的交联,加强复合水溶胶体系的分子间作用力,形成均匀规则的稳定结构。当KGM:GA为5:5(w/w)时,得到综合性能优异的KGM/GA复合水溶胶,与KGM单一体系相比,透明度提高了65.82%,结晶度增强了14.57%,此时样品的黏度适中、稳定性高、粘弹性较好,有望为食品级粘合剂和膳食纤维类饮品等的开发提供一定的理论参考。In order to study the properties of konjac glucomannan(KGM)/gum arabic(GA)composite hydrosol and improve its application performance in food industry,the rheological properties and microstructure of KGM/GA composite hydrosol with different proportions were studied by rheometer,FT-IR,XRD and SEM.The rheological properties and structural characterization of KGM/GA composite hydrosol with different mixing ratio were discussed.The results showed that KGM and GA had a good compatibility,and they could play a synergistic role in a certain mixing ratio.GA could improve the rheology and transparency of KGM,and KGM could improve the viscoelasticity and stability of GA.KGM and GA could promote mutual cross-linking through the increase of hydrogen bonds and the decrease of acetyl groups,strengthen the intermolecular force of the composite hydrosol system and form a uniform and regular structure.When KGM:GA was 5:5(w/w),the KGM/GA composite hydrosol with most excellent comprehensive properties was obtained.Compared with KGM single system,the transparency of the sample increased by 65.82%and the crystallinity was enhanced by 14.57%.And the sample had moderate viscosity,high stability and good viscoelasticity,it was expected to provide some theoretical reference for the development of food adhesives and dietary fiber drinks.

关 键 词：魔芋葡甘聚糖 阿拉伯胶 水溶胶 粘合剂 流变特性 结构表征 

分 类 号：TS201.7[轻工技术与工程—食品科学]