低酯果胶-脱乙酰魔芋葡甘露聚糖复合凝胶性质的研究  

Study on Properties of Low Methoxyl Pectin-Deacetylated Konjac Glucomannan Composite Gels

作　　者：罗敬 李怡佳 管红梅 刘雄[1] LUO Jing;LI Yijia;GUAN Hongmei;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品科学技术学报》2025年第1期106-116,共11页Journal of Food Science and Technology

基　　金：重庆市研究生科研创新项目(CYB21112)。

摘　　要：低酯果胶作为低糖食品的潜在原料受到广泛关注,但复杂的结构限制了其在食品领域的应用。为研究果胶结构差异对果胶-脱乙酰魔芋葡甘露聚糖(deacetylated konjac glucomannan,DKGM)复合凝胶性质的影响,以柑橘果胶、薜荔籽果胶、豆腐柴果胶和葵花盘果胶4种低酯果胶为原料,与直接制备的DKGM进行复合,采用流变学、差示扫描量热分析以及红外光谱检测等方法考察果胶结构对果胶-DKGM复合凝胶的流变学特性、热稳定性等的影响。研究结果表明,和单一果胶凝胶相比,DKGM的加入能够改善果胶凝胶性能,且3种天然低酯果胶比工业制备的柑橘果胶在凝胶产品中更具优势。薜荔籽果胶与DKGM的复合凝胶硬度最大,且凝胶硬度与果胶中的高半乳糖醛酸含量呈正相关。豆腐柴果胶与DKGM之间形成的氢键最多,热稳定性最好,凝胶结构也更为致密。另外,果胶的分子质量比酯化度、结构域组成对复合凝胶性能的影响更大。研究结果旨在为更好地了解不同结构的低酯果胶对复合凝胶性质的影响,并为果胶和DKGM在凝胶食品中的开发和应用,以及通过果胶结构性质调控凝胶产品品质提供理论依据。Low methoxyl pectin has received wide spread attention as a potential raw material for low-sugar foods,but its complex structural composition limits its application in the food field.To investigate the effect of structural differences of pectin on the properties of pectin-deacetylated konjac glucomannan(DKGM)composite gels,four low methoxyl pectins,namely citrus pectin,Ficus pumila Linn.seed pectin,Premna microphylla Turcz pectin and sunflower disk pectin were selected as raw materials to be composited with DKGM obtained directly from the preparation,and rheological,differential scanning calorimetry,and infrared spectroscopy were used to investigate the effects of pectin structure on the rheological properties and thermal stability of pectin-DKGM composite gels.The results showed that the addition of DKGM could improve the performance of pectin gel compared with single pectin gel,and the three natural low methoxyl pectins were more advantageous than the industrially prepared citrus pectins in the gel products.The composite gel hardness of Ficus pumila Linn.seed pectin with DKGM was the greatest,and the gel hardness was positively correlated with the homogalacturonan content of the pectin.Premna microphylla Turcz pectin formed the most hydrogen bonds with DKGM,which resulted in the best thermal stability and a denser gel structure.In addition,the molecular weight of the pectin had a greater effect on the gel properties of the composite gel than the degree of esterification and structural domain composition.The results could provide a better understanding of the effects of low methoxyl pectins with different structure on the properties of composite gels,and provide a theoretical basis for the development and application of pectin and DKGM in gel foods,as well as for the modulation of the quality of gel products through the structural properties of pectin.

关 键 词：果胶 脱乙酰魔芋葡甘露聚糖 凝胶特性 复合凝胶 分子特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]