食品科学

• 基础研究 • 上一篇    下一篇

魔芋不可逆凝胶的流变学性质

宋 倩1,王 敏1,邓利玲1,钟 耕1,2,*   

  1. 1.西南大学食品科学学院,重庆 400716;2.西南大学 国家食品科学与工程实验教学中心,重庆市特色食品工程技术研究中心,重庆 400716
  • 出版日期:2015-06-15 发布日期:2015-06-07

Rheological Properties of Irreversible Konjac Gel

SONG Qian1, WANG Min1, DENG Liling1, ZHONG Geng1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Special Food Programme and Technology Research Center, National Food Science and Engineering Experimental
    Teaching Center, Southwest University, Chongqing 400716, China
  • Online:2015-06-15 Published:2015-06-07

摘要:

对魔芋不可逆凝胶的流变学特性进行研究,考察不同品种魔芋粉、魔芋粉添加量、加热温度以及胶凝剂的种类和添加量对魔芋不可逆凝胶强度的影响。通过动态黏弹性实验测定魔芋不可逆凝胶的各项流变学参数。结果表明:花魔芋、白魔芋、珠芽魔芋干法加工(干粉)和花魔芋湿法加工(湿粉)的4 种魔芋粉形成的凝胶中,白魔芋干粉品质最佳。魔芋不可逆凝胶化过程中,随着魔芋粉添加量的增大,凝胶化时间缩短,储能模量的平台值也随之增大,升高温度也能加快魔芋粉凝胶化的速率。在温度为80 ℃、pH值为11~13之间,体系的储能模量达到最大值,即可形成品质较好的凝胶。当凝胶剂Na2CO3、Ca(OH)2、Na3PO4添加量分别为0.6%、0.5%、1.0%时,凝胶体系储能模量达到最大值,与损耗模量差值相应也最大,最利于凝胶的形成,且形成凝胶体系所需的时间短。

关键词: 魔芋不可逆凝胶, 流变特性, 凝胶强度, 胶凝剂

Abstract:

In this work, the rheological properties of irreversible konjac gel were studied, and the effects of konjac powders
from different varieties, konjac powder concentration, heating temperature and gelling agent type and concentration
on irreversible konjac gel strength were investigated. The rheological parameters of konjac irreversible gel were obtained by
measurement of the storage modulus G′ and the loss modulus G″. The results showed that the gel formed from A. albus flour
was the best among four samples. In the irreversible gelation process, with increasing konjac powder concentration, gelation
time became shorter, and the platform value of shear modulus was enhanced. Elevated temperature could accelerate the rate
of gelation. It was found that better gelation could be formed at 80 ℃ and in the pH range of 11 to 13. The storage modulus
and the difference in loss modulus reached their maximum values when 0.6%, 0.5% and 1.0% of the gelling agents Na2CO3,
Ca(OH)2 and Na3PO4 were added respectively, and the time for the formation of gels was shortened.

Key words: irreversible konjac gel, rheological properties, gel strength, gelling agents

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