甘蓝提取物对魔芋葡甘聚糖凝胶流变特性的影响  

Effect of Red Cabbage Extract on Rheological Properties of Konjac Glucomannan Gel

作　　者：张佳璇 韦翠萍 童彩玲[1] 卢银珠 庞杰[1] 吴春华[1] ZHANG Jia-xuan;WEI Cui-ping;TONG Cai-ling;LU Yin-zhu;PANG Jie;WU Chun-hua(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350000

出　　处：《食品研究与开发》2023年第9期8-14,共7页Food Research and Development

基　　金：国家自然科学基金面上项目(31772045)。

摘　　要：为探究天然甘蓝提取物(red cabbage extract,RCE)对魔芋葡甘聚糖(konjac glucomannan,KGM)凝胶流变特性的影响,将不同浓度的RCE添加到KGM溶胶中,通过旋转流变仪考察KGM/RCE复合体系的静态与动态流变特性,利用扫描电镜与傅里叶变换红外光谱对其复合凝胶微观结构进行表征。结果表明:KGM/RCE复合凝胶均呈现剪切稀化现象,复合体系的表观黏度随着RCE添加量的增加而降低。动态黏弹性结果表明,储能模量(G′)与损耗模量(G″)均表现出较强的频率依赖性,且RCE添加后,两者数值均下降,表明RCE对凝胶体系中分子的缠绕起阻碍作用。此外,随着RCE添加量的增加,G′与G″的交叉点沿低频方向偏移,可知体系分子间氢键作用加强,使得KGM分子链在移动过程中受到更大阻力,松弛时间延长,导致G′与G″的交点向低频方向移动,凝胶呈现出弹性特征。傅里叶变换红外光谱与扫描电镜结果显示,随着RCE含量的增加,RCE的增塑作用加强,大分子链间的聚集作用被削弱,复合凝胶网络结构稳定性下降从而对复合凝胶的流变学特性起消极作用。The konjac glucomannan(KGM)gel was mixed with different concentrations ofred cabbage extract(RCE)and then the rheological properties of the composite gel were examined.The static and dynamic rheological properties of the KGM/RCE composite gel were investigated by a rotational rheometer,and the microstructure was characterized by scanning electron microscopy and Fourier transform infrared spectroscopy.The KGM/RCE composite gel showed shear thinning,and the apparent viscosity of the composite gel reduced with the increase in RCE addition.The storage modulus(G′)and loss modulus(G″)showed strong frequency dependence,and both values declined after the addition of RCE,indicating that RCE hindered the entanglement of molecules in the gel system.In addition,the intersection of G'and G"shifted towards the low-frequency direction with the increase in RCE addition.The RCE addition enhanced the intermolecular hydrogen bond force,which increased the resistance of KGM molecular chain during movement and prolonged the relaxation time.Therefore,the gel showed elastic characteristics.The results of Fourier transform infrared spectroscopy and scanning electron microscopy indicated that the increasein RCE content strengthened the plasticization of RCE and weakened the aggregation between macromolecular chains todecrease the stability of the network structure of the composite gel,playing a negative role in the rheological properties of the composite gel.

关 键 词：魔芋葡甘聚糖 甘蓝提取物 流变特性 复合凝胶 黏度 

分 类 号：TS201.7[轻工技术与工程—食品科学]