解冻方式对冷冻魔芋葡甘聚糖凝胶特性和结构的影响  

Effect of thawing method on properties and structure of frozen konjac glucomannan gel

作　　者：严竟 王亚楠 胡梅 陈厚荣[1,2] 刘雄 张甫生[1,2] YAN Jing;WANG Yanan;HU Mei;CHEN Hourong;LIU Xiong;ZHANG Fusheng(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2024年第4期211-217,共7页Food and Fermentation Industries

基　　金：重庆市自然科学基金项目(cstc2018jcyjAX0002)。

摘　　要：为解决冷冻魔芋葡甘聚糖(konjac glucomannan,KGM)凝胶解冻后质构性能下降的问题,该研究采用4℃冰箱、25℃空气、25℃水浸、40℃水浸、微波和超声波6种解冻方式对冷冻KGM凝胶进行解冻,测定解冻后凝胶特性及结构变化。结果表明,4℃冰箱解冻时间最长,且解冻后KGM凝胶白度较25℃空气下降2.96%,但析水率最低。25、40℃水浸解冻时间相对于25℃空气更短,但40℃解冻的凝胶网络结构因脱水收缩破坏严重,析水率提高了16.48%。微波解冻时间和凝胶白度相比于25℃空气分别下降了99.71%和0.75%。超声波解冻KGM凝胶的白度、硬度、胶黏性和咀嚼性较好,较25℃空气分别提升了4.68%、66.05%、74.44%、75.61%,析水率下降了19.56%,具有更均匀致密且孔径更小的凝胶网络结构。微波和超声波解冻能使KGM凝胶体系内的氢键稍有增强,而4℃冰箱解冻可略微降低冷冻KGM凝胶的结晶度,但不同解冻处理均未影响KGM的化学主干结构、脱乙酰行为和结晶形态。超声波解冻能够高效且有效地维持解冻后KGM凝胶的品质。该研究结果可为KGM凝胶食品生产提供理论指导。To solve the problem of the degradation of the texture properties of frozen konjac glucomannan(KGM)gels after thawing,this study used six thawing methods,including 4℃refrigerator,25℃air,25℃water immersion,40℃water immersion,microwave,and ultrasonic to thaw the frozen KGM gels and to determine the changes of the gel properties and structure after thawing.Results showed that the thawing time of the 4℃refrigerator was the longest,and the whiteness of the thawed KGM gels decreased by 2.96%compared with 25℃air,but the syneresis rate was the lowest.25℃and 40℃water immersion thawing time was shorter compared with 25℃air,but the gel network structure of 40℃thawing was severely damaged by syneresis,and the syneresis rate increased by 16.48%.The microwave thawing time and gel whiteness decreased by 99.71%and 0.75%,respectively,compared to 25℃air.Ultrasonic thawing of KGM gels showed better whiteness,hardness,viscosity,and chewiness,with 4.68%,66.05%,74.44%,and 75.61%improvement compared with 25℃air,respectively,and its syneresis rate decreased by 19.56%,with more uniform dense and smaller pore size gel network structure.Microwave and ultrasonic thawing slightly enhanced the hydrogen bonding in the KGM gel system,while 4℃refrigerator thawing slightly reduced the crystallinity of frozen KGM gels,but the different thawing treatments did not affect the chemical backbone structure,deacetylation behavior,and crystalline morphology of KGM.Ultrasonic thawing is efficient and effective in maintaining the quality of KGM gels after thawing.The results of this study may provide theoretical guidance for the production of KGM gel food.

关 键 词：微波解冻 超声波解冻 魔芋葡甘聚糖 凝胶特性 质构特性 微观结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]