不同结构的魔芋葡甘聚糖在磨牙棒中的应用  

Application of konjac glucomannan with different structures in molar rods

作　　者：黄姗姗 夏文栋 王津冬 汪师帅[1] 郑芃园 HUANG Shan-shan;XIA Wen-dong;WANG Jin-dong;WANG Shi-shuai;ZHENG Peng-yuan(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,Hubei,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《粮食与油脂》2024年第9期87-91,共5页Cereals & Oils

基　　金：大学生创新创业训练项目(202311654007);分子烹饪实验室项目(WBUXY23002)。

摘　　要：以3种不同结构的魔芋葡甘聚糖(KGM),即天然魔芋葡甘聚糖(NKGM)、脱乙酰魔芋葡甘聚糖(DKGM)及魔芋寡糖(KOGM)为功能配料,分别添加至磨牙棒中,从半成品及成品的质构、风味、微观结构及吸液能力探讨KGM结构差异对磨牙棒品质的影响。结果显示:KOGM的添加显著增加了面团的硬度及黏弹性,而DKGM和NKGM则弱化了面团的硬度及黏弹性。在磨牙棒的抗压强度和抗折断力方面,各组大小顺序为KOGM>空白组>NKGM>DKGM。扫描电镜观察发现,添加KOGM的磨牙棒具有更为紧密的网络结构,孔隙相对较小。与空白组相比,3种不同结构KGM的添加对磨牙棒的表层硬度影响不大,但却赋予产品独特的硫化物风味,其中KOGM组的平衡吸液量最佳。Three kinds of konjac glucomannan(KGM) with different structures, namely native konjac glucomannan(NKGM), deacetylated konjac glucomannan(DKGM) and konjac oligosaccharide(KOGM), were added to the molar rods as functional additives, respectively. The influence of KGM structure difference on the quality of molar rods was studied from the aspects of texture, flavor, microstructure and liquid absorption capacity of semi-finished product and finished product. The results showed that the addition of KOGM significantly increased the hardness and viscoelasticity of dough, while DKGM and NKGM weakened the hardness and viscoelasticity of dough. In terms of compressive strength and fracture resistance of molar rods, the order was KOGM>the blank>NKGM>DKGM. Scanning electron microscopy showed that the molar rods with KOGM presented a more compact network structure and relatively small pores. Compared with the blank, the addition of KGM with three different structures did not affect the surface hardness of the molar rods, but gave the product unique sulfide flavor, and the equilibrium liquid absorption capacity of KOGM molar was the best.

关 键 词：魔芋葡甘聚糖 磨牙棒 质构 风味 吸液量 

分 类 号：TS201.1[轻工技术与工程—食品科学]