基于葡甘聚糖和明胶制备乳液凝胶及其性质研究  

Preparation and properties of konjac glucomannan and gelatin-based emulsion gels

作　　者：韩甜甜 李方根 李昌[1] HAN Tian-Tian;LI Fang-Gen;LI Chang(State Key Laboratory of Food Science and Technology,China-Canada Joint Lab of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,Nanchang,330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,中加食品科学与技术联合实验室(南昌),江西省生物活性多糖实验室,南昌330047

出　　处：《食品安全质量检测学报》2022年第23期7524-7529,共6页Journal of Food Safety and Quality

基　　金：江西省科技合作专项项目-发达国家科技合作(重点项目)(20212BDH80001)。

摘　　要：目的基于葡甘聚糖和明胶制备乳液凝胶,并对其理化性质进行研究。方法采用不同配比的葡甘聚糖与明胶作为凝胶剂制备乳液凝胶,并对其理化性质进行测定,利用流变仪测定各个样品的流变学性质,以储能模量和损耗模量为指标分析各样品的凝胶结构和凝胶强度,优选出葡甘聚糖和明胶最佳配比;对凝胶强度较高的乳液凝胶样品进行质构分析、微观结构观察,并对β-胡萝卜素进行荷载实验;此外,对荷载和未荷载β-胡萝卜素的乳液凝胶进行频率扫描,分析β-胡萝卜素的添加对乳液凝胶结构的影响。结果采用葡甘聚糖和明胶质量比为1:1和1:1.5制备的乳液凝胶样品成胶均一、凝胶结构强、质构特性稳定、内部具有多孔蜂窝状网络结构、对β-胡萝卜素荷载效果好;同时β-胡萝卜素的添加对葡甘聚糖-明胶比例为1:1的乳液凝胶流变性能几乎无影响,但对1:1.5的复合乳液凝胶的凝胶强度具有增强作用。结论利用葡甘聚糖和明胶制备的乳液凝胶具备作为脂溶性生物活性物质输送介质的潜力。Objective To prepare emulsion gel based on konjac glucomannan and gelatin,and study its physical and chemical properties.Methods Emulsion gel was prepared with different proportions of konjac glucomannan and gelatin,and its physical and chemical properties were studied.The rheological properties of each sample were analyzed by a rheometer,and the gel structure and gel strength of emulsion gel were analyzed by storage modulus and loss modulus.The optimum ratio of konjac glucomannan and gelatin was optimized.The texture analysis,microstructure observation and load test ofβ-carotene were carried out on emulsion gel samples with high gel strength.In addition,the frequency scanning of emulsion gels with and withoutβ-carotene were determined to analyze the effect ofβ-carotene addition on the gel strength.Results The emulsion gels prepared with mass ratio of 1:1 and 1:1.5 were found with uniform gel structure,stable quality,porous cellular network,loading effect ofβ-carotene.Meanwhile,the addition ofβ-carotene had almost no effect on the rheological properties of emulsion gel with the ratio of konjac glucomannan to gelatin of 1:1,but had an enhanced effect on the gel strength of 1:1.5 composite emulsion gels.Conclusion The emulsion gel prepared by konjac glucomannan and gelatin has the potential to be used as the transport medium of fat soluble bioactive substances.

关 键 词：乳液凝胶 葡甘聚糖 明胶 流变学 质构 Β-胡萝卜素 荷载 

分 类 号：TS201.7[轻工技术与工程—食品科学]