小分子糖-罗望子多糖复合凝胶特性研究  

Studies on the Gelling Properties of Complex between Small Molecular Sugars and Tamarind Seed Polysaccharide

作　　者：王枫 艾连中[1] 赖凤羲 张汇[1] 谢凡 宋子波 Wang Feng;Ai Lianzhong;Lai Phoency;Zhang Hui;Xie Fan;Song Zibo(Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093;Yunnan Maoduoli Group Food Co.,Ltd.,Yuxi 653100,Yunnan)

机构地区：[1]上海理工大学健康科学与工程学院、上海食品微生物工程技术研究中心,上海200093 [2]云南猫哆哩集团食品有限责任公司,云南玉溪653100

出　　处：《中国食品学报》2024年第4期69-79,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：上海市科技创新行动计划国内科技合作项目(21015800300)。

摘　　要：探究不同小分子糖(蔗糖、果糖和葡萄糖)含量对罗望子多糖(TSP)复合凝胶特性的影响。分析小分子糖-TSP复合凝胶的流变特性、持水性、质构特性,并通过低场核磁共振技术分析其水分分布情况。结果表明:质量分数45%~60%的蔗糖和果糖及质量分数40%~55%的葡萄糖能使1%(m/V)的TSP溶液形成凝胶;当蔗糖和果糖的质量分数为55%,葡萄糖质量分数为50%时,蔗糖-TSP复合凝胶的G′、持水性、硬度、内聚性和咀嚼性分别为108.39 Pa,98.20%,65.55 g,0.87和52.55 g,果糖-TSP复合凝胶的G′、持水性、硬度和咀嚼性分别为147.36 Pa,98.57%,62.29 g和44.84 g,葡萄糖-TSP复合凝胶的G′、持水性、硬度、内聚性分别为117.46 Pa,98.56%,61.86 g和48.05 g,都达到最大值,此时凝胶性质最稳定,最有嚼劲。低场核磁结果表明,当蔗糖和果糖质量分数为55%,葡萄糖质量分数为50%时,小分子糖-TSP复合凝胶半结合水含量为99.8%~100%,可能是小分子糖中的羟基与水分子形成较多的氢键,半结合水大幅度增加,TSP链之间交联增多,使得凝胶更加坚固。研究结果可为TSP在食品工业中的应用提供理论依据。The effects of different content of small molecular sugars(sucrose,fructose and glucose)on the properties of tamarind seed polysaccharide(TSP)composite gel were investigated.The rheology properties,water holding capacity and texture of small molecular sugar-TSP gel were studied.The moisture distributions of the composite gels were analyzed by low-field nuclear magnetic resonance(LF NMR).The results showed that sucrose and fructose at 45%-60%(m/m)and glucose at 40%-55%(m/m)could make TSP solution(1%,m/V)form gel.When the contents of sucrose and fructose at 55%(m/m)and glucose at 50%(m/m),the G′,water holding capacity,hardness,cohesiveness and chewiness of sucrose-TSP gel were of 108.39 Pa,98.20%,65.55 g,0.87,52.55 g,while the G′,water holding capacity,hardness and chewiness of fructose-TSP gel were of 147.36 Pa,98.57%,62.29 g,44.84 g,and the G′,water holding capacity,hardness,cohesiveness of glucose-TSP gel were of 117.46 Pa,98.56%,61.86 g,48.05 g,all of which reached the maximum.At this state,the gels were the most stable and chewable.The results of LF NMR showed that when sucrose and fructose at 55%(m/m)and glucose at 50%(m/m),the semi-bound water content of small molecular sugar-TSP gels was 99.8%-100%.This might be due to the large amount of hydrogen bonds between hydroxy groups of small molecular sugars and water molecules,and the cross-linking between TSP chains increased,which made the gel much stronger.This study can provide theoretical basis for the application of tamarind polysaccharide in food industry.

关 键 词：小分子糖 罗望子多糖凝胶 流变特性 质构特性 水分分布 

分 类 号：TS201.7[轻工技术与工程—食品科学]