低酯果胶-海藻酸钠复合凝胶体系凝胶特性分析  

Gel Properties of Low-Methoxyl Pectin-Sodium Alginate Composite Gel Systems

作　　者：赵玮 毕金峰[1] 马有川 易建勇[1] ZHAO Wei;BI Jinfeng;MA Youchuan;YI Jianyong(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《食品科学》2024年第20期107-114,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD1600700)。

摘　　要：以海藻酸钠(sodium alginate,ALG)和低酯果胶(low methoxyl pectin,LMP)作为原料,添加Ca^(2+)构建复合凝胶网络体系。通过添加不同配比的多糖,研究复配比例对凝胶体系凝胶强度、水分状态以及凝胶网络结构等凝胶特性的影响。当LMP∶ALG为3∶7时凝胶强度最大,达到0.545 N。此外,探讨了不同Ca^(2+)添加量对凝胶体系的影响,结果表明凝胶强度随着Ca^(2+)添加量的增加而提高,凝胶网络的微观结构呈现小而密的孔状结构。基于3种应变模型分析了复合凝胶流变性能,结果表明LMP-ALG复合凝胶体系中两种多糖分子在微观结构上属于互穿网络类型。本研究可为改善ALG和LMP凝胶特性、拓展其在食品中的应用领域提供科学参考和理论依据。Composite gel network systems were prepared by mixing sodium alginate(ALG)with low methoxyl pectin(LMP)with the addition of Ca^(2+).The effect of different LMP/ALG ratios and Ca^(2+)concentrations on gel properties including gel strength,moisture state and gel network structure was investigated.At an LMP/ALG ratio of 3:7,the largest gel strength of 0.545 N.The gel strength increased with the increase in Ca^(2+)concentration,and the gel network showed a dense microstructure with small pores.The rheological properties of the composite gels were analyzed based on three strain models,revealing that the two polysaccharides formed an interpenetrating network in the composite gel system.This study provides a scientific reference and theoretical basis for improving the gel properties of ALG and LMP and for expanding their applications in foods.

关 键 词：海藻酸钠 低酯果胶 凝胶特性 质构 微观结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]