钾离子对罗望子胶/κ-卡拉胶复合凝胶特性的影响及机理分析  

Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel

作　　者：王玉丽 李婷 范玉文 黄家钰 聂珂楠 院佩佩 吴正奇 WANG Yuli;LI Ting;FAN Yuwen;HUANG Jiayu;NIE Kenan;YUAN Peipei;WU Zhengqi(School of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品工业科技》2023年第10期78-83,共6页Science and Technology of Food Industry

摘　　要：为探究K+对罗望子胶/κ-卡拉胶复合凝胶的特性及机理的影响,本文采用流变学、质构分析、微观结构和红外光谱四种方法,对不同K+添加量的复合凝胶的性能和结构进行研究。流变学结果显示,K+的添加使凝胶体系的模量升高,柔量和总形变量降低,K+添加量增至15mmol/L时,表观粘度达到最高值2690Pa·s;质构分析结果显示随K+添加量的增大,凝胶体系强度和硬度增大,但弹性和内聚性相对减少;而红外光谱和微观结构证明了K+可以促进两种凝胶体系之间的相互作用,使凝胶孔隙趋于致密均匀,在K+添加量15mmol/L时孔径间壁最为规则结实。结果表明,K+的添加能够使凝胶体系表现较好的粘弹性和抗变形性,使网状结构更加紧密,为罗望子胶和κ-卡拉胶的复配应用提供了理论参考。To investigate the effect of K+on the properties and mechanism of the composite gel system consisting of tamarind gum andκ-carrageenan,four methods including rheology,texture analysis,microstructure,and infrared spectroscopy were used to investigate the properties and structure of the composite gel with different K+additions.The rheological results showed that the addition of K+increased the modulus of the gel system and decreased the compliance and total deformation.When the addition of K+increased to 15 mmol/L,the apparent viscosity reached its highest value of 2690 Pa·s.The results of texture analysis revealed that the strength and hardness of the gel system increased with the addition of K+,but its elasticity and cohesiveness decreased relatively.Infrared spectroscopy and microstructure demonstrated that K+could promote the interaction between tamarind gum andκ-carrageenan,the gel pores tend to be dense and uniform,and the inter-pore walls were most regular and strong at the K+addition of 15 mmol/L.The results showed that the addition of K+could make the gel system exhibit better viscoelasticity and anti-deformation,and make the network structure more compact,which would provide a theoretical reference for the application of tamarind gum andκ-carrageenan in compounding.

关 键 词：罗望子胶 Κ-卡拉胶 凝胶特性 微观结构 凝胶机理 

分 类 号：TS201.7[轻工技术与工程—食品科学]