食品科学 ›› 2018, Vol. 39 ›› Issue (9): 39-46.doi: 10.7506/spkx1002-6630-201809007

• 基础研究 • 上一篇    下一篇

魔芋胶-黄原胶复配体系流变学特性及其凝胶形成动力学分析

曾瑞琪1,李苇舟1,赵 欣2,张甫生1,3,郑 炯1,3,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆第二师范学院 重庆市功能性食品协同创新中心,重庆 400067;3.重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2018-05-15 发布日期:2018-05-15
  • 基金资助:
    重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);重庆市功能性食品协同创新中心项目(167001);中央高校基本科研业务费专项资金项目(XDJK2016B035;SWU20161702001);西南大学本科生创新基金项目(20161702001)

Rheological Properties and Gelation Kinetics of Konjac Gum-Xanthan Gum Mixtures

ZENG Ruiqi1, LI Weizhou1, ZHAO Xin2, ZHANG Fusheng1,3, ZHENG Jiong1,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China; 3. Chongqing Engineering Research Center for Special Food, Chongqing 400715, China
  • Online:2018-05-15 Published:2018-05-15

摘要: 为探究魔芋胶与黄原胶2 种食品胶复配使用后的协同作用,以魔芋胶和黄原胶为原料,控制总凝胶质量分 数为1%,以魔芋胶与黄原胶质量比分别为2∶8、4∶6、5∶5、6∶4、8∶2进行复配后,考察复配体系的流变学特性并对 其凝胶形成进行动力学分析。结果表明:魔芋胶-黄原胶复配体系具有假塑性,当魔芋胶的添加比例逐渐增大时, 复配体系黏度系数K增大,流体系数n减小,且复配体系的动态黏弹性质也随着魔芋胶与黄原胶的质量比不同而改 变,当魔芋胶与黄原胶质量比为6∶4时,复配体系的K值达到最大、n值最小,具有最强的假塑性及黏弹性。同时, 魔芋胶与黄原胶的不同质量比对凝胶形成速率有较大影响,当质量比小于6∶4时,凝胶形成显示出较慢的速率,且 形成的凝胶强度较弱;当质量比为6∶4时凝胶形成速率加快,SDRa曲线和G’曲线上升明显,形成的凝胶强度增大, 当质量比继续增加时,凝胶形成速率反而降低。采用阿伦尼乌斯方程对凝胶形成过程中的动力学参数进行拟合,决 定系数均在0.98以上,表现出较高的拟合精度;凝胶形成过程中的活化能在魔芋胶与黄原胶质量比为6∶4时有显著 增加(P<0.05),高温段与低温段间的活化能也表现出明显差异。

关键词: 魔芋胶-黄原胶, 复配体系, 流变学特性, 凝胶形成, 动力学分析

Abstract: In order to investigate the synergism between konjac gum and xanthan gum during gelation, we prepared 1% mixed gels with different konjac gum to xanthan gum ratios (2:8, 4:6, 5:5, 6:4, and 8:2) by mass. The rheological properties and gelation kinetics of the mixed system were determined, and the underlying mechanisms were explored. The results showed that the konjac gum-xanthan gum system was pseudoplastic. As the proportion of konjac gum increased, the consistency coefficient K increased and the fluid index n decreased. The dynamic viscoelastic properties were also changed with changing ratio between konjac gum and xanthan gum. When the ratio between konjac gum and xanthan gum was 6:4, the strongest pseudoplasticity and elasticity were observed as indicated by the highest K value and lowest n value. The rate of gelation was greatly affected by the ratio between two gums. Slow gelation rate and poor gel strength were found at a ratio smaller than 6:4. When the ratio was increased to 6:4, the gelation process was accelerated; the SDRa and G’ curves rapidly rose and the gel strength was increased. However, the gelation rate was decreased with further increasing konjac gum/xanthan gum ratio. The kinetic data were well fitted to the Arrhenius equation with a determination coefficient greater than 0.98, indicating an excellent goodness of fit. The activation energy for the gelation process was significantly increased at a 6:4 ratio between konjac gum and xanthan gum (P < 0.05) and it differed in the high- and low-temperature ranges.

Key words: konjac gum-xanthan gum, mixed system, rheological properties, gel formation, dynamic analysis

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