明胶溶液浓度对凝胶体质构特性与凝胶特性的影响研究  

Effects of Concentration of Aqueous Gelatin Solution on Textural and Gelation Properties of Gelatin Gel

作　　者：吴伟都[1] 李菊生 邓颖颖 薛玉清[1] 王雅琼[1] 罗洁[1] 沈珊珊 李言郡[1] WU Weidu;LI Jusheng;DENG Yingying;XUE Yuqing;WANG Yaqiong;LUO Jie;SHEN Shanshan;LI Yanjun(Hangzhou Wahaha Group Company Limited,Key Laboratory of Food and Biological Engineering of Zhejiang Province,Hangzhou 310018,China)

机构地区：[1]杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室,浙江杭州310018

出　　处：《食品科技》2023年第2期253-257,267,共6页Food Science and Technology

基　　金：2018年浙江省分析测试科技计划项目(2018C37040);浙江省食品生物工程重点实验室开放基金项目。

摘　　要：文章应用质构仪建立了明胶溶液凝胶体质构特性的评价方法,除了凝冻强度之外,还创新性地首次引入了凝胶破裂时的凝胶强度、坚实性、硬度及弹性等评价指标,指导外界刺激条件下凝胶破裂前凝胶特性的评价。另外,配制1%~10%质量分数的明胶溶液,分别应用质构仪、流变仪及差示扫描量热仪研究了不同浓度对明胶溶液凝胶体的质构特性、升温过程中的凝胶-溶胶转化温度与吸热焓,以及明胶溶液降温过程中的溶胶-凝胶转化温度。结果表明:明胶溶液浓度明显影响凝胶体的质构特性与凝胶特性,同时也影响明胶溶液升降温过程中的凝固温度与熔融温度。凝冻强度、凝胶强度、坚实性、硬度及凝胶-溶胶转化温度、溶胶-凝胶转化温度均随浓度增加出现明显增大,而且与浓度之间存在高度相关性。弹性与弹性模量总体趋势上亦随着溶液浓度的增加而增大,而且在升降温过程中明胶溶液的弹性模量变化表现出明显的物理凝胶特性。In this paper,a method for evaluating the textural characteristics of gelatin gels was established using the texture analyzer.Besides the bloom strength,the evaluation index such as gel strength,firmness,hardness and springiness at gel breaking were also innovatively introduced for the first time,which could be applied to the evaluation of gel properties before gel breaking under external stimulation.In addition,gelatin solutions with mass concentration of 1%~10%were prepared respectively.The effects of different concentration on the textural properties of gelatin solution gels,the gel-sol transition temperature and endothermic enthalpy during heating and the sol-gel transition temperature during cooling were studied by texture analyzer,rheometer and differential scanning calorimeter,respectively.

关 键 词：不同浓度 明胶溶液 凝胶体 质构特性 凝胶特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]