不同提取工艺琼脂的凝胶特性研究  

Study on Gel Properties of Agar with Different Extraction Processes

作　　者：黄缘灵 阴小乐 吴孝兰 刘琴[3] 肖琼[1] 肖安风[1] HUANG Yuanling;YIN Xiaole;WU Xiaolan;LIU Qin;XIAO Qiong;XIAO Anfeng

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]国药集团化学试剂有限公司,上海200002 [3]华东理工大学生物工程学院生物反应器工程国家重点实验室,上海200237

出　　处：《上海化工》2025年第2期13-23,共11页Shanghai Chemical Industry

基　　金：生物医药用琼脂类试剂的高值化关键技术研发(21142201500);福建省科技计划项目(2021J01836)。

摘　　要：为探究凝胶的质构和类型对食物的影响,以不同提取工艺生产的琼脂为原料,通过静态流变、动态流变和质构分析对琼脂产品的凝胶性能进行研究。静态流变分析结果表明:琼脂胶液为典型的假塑性流体,NA_(1)的假塑性程度高于CA,KMA的假塑性程度高于NA_(2)。添加K^(+)和Ca^(2+)会使琼脂溶液黏度不同程度地降低,且Ca^(2+)比K^(+)的降黏作用大。动态流变分析结果表明:在凝固温度方面,NA1高于CA,KMA高于NA_(2);在熔化温度方面,NA_(1)高于CA,NA_(2)和KMA的熔化温度均高于95℃。触变性扫描结果证明琼脂胶液为触变体系。良好的触变性和较高的假塑性程度有利于食品的加工与保形。质构分析结果表明:在琼脂凝胶硬度方面,CA高于NA_(1),NA_(2)高于KMA;在黏附性方面,CA高于NA_(1),KMA高于NA_(2)。In order to investigate the effect of texture and type of gel on food,the gel properties of agar products were studied by static rheological analysis,dynamic rheological analysis and texture analysis.The static rheological analysis results show that the agar gel solution is a typical pseudoplastic fluid,the degree of pseudoplasticity of NA_(1) is greater than that of CA,and the degree of pseudoplasticity of KMA is greater than that of NA_(2).The additions of K^(+)and Ca^(2+)decrease the viscosity of the agar solution to different degrees,and Ca^(2+)has a greater effect than K^(+)in reducing the viscosity.The dynamic rheology results show that in terms of solidification temperature,NA_(1) is higher than CA,and KMA is higher than NA_(2).In terms of melting temperature,NA_(1) is higher than CA,NA_(2) and KMA are both higher than 95℃.The thixotropic scan rsults prove that the agar colloid is a thixotropic system.The good thixotropy and the greater degree of pseudoplasticity are beneficial to the processing and conformation of food.Texture analysis results show that the hardness of the agar gel CA is greater than that of NA_(1),and the hardness of NA_(2) was greater than that of KMA.In terms of adhesiveness,CA is greater than NA_(1),and KMA is greater than NA_(2).

关 键 词：琼脂 流变特性 凝胶性能 

分 类 号：TS202[轻工技术与工程—食品科学]