蔗糖共溶质对琼脂/魔芋胶共混体系溶胶-凝胶转变过程流变学性质及结构形成动力学的影响

摘要/Abstract

摘要： 以琼脂(Agar)/魔芋胶(Konjac) 溶液共混体系为研究对象，考察了添加蔗糖共溶质（0%，5%，10%，15%，w/w）对溶胶-凝胶转变过程弹性模量（G′）和黏性模量（G″）变化的影响，并通过对凝胶结构平均形成速度（SDRa）、即时凝胶化速度（vg）、凝胶化加速度（αg）分析，探讨了凝胶结构形成动力学。结果表明：低浓度（0~5%）蔗糖共溶质存在时可显著提高共混体系的G′、SDRa、vg及αg（p＜0.05），共溶质浓度高于5%后，此四特征值被降低。低浓度蔗糖共溶质通过增加共混体系中琼脂分子间的氢键作用，促进琼脂分子形成双螺旋结构，显著降低高温区的活化能(Ea)，进而交联形成细密、平整的网络结构，改善了共混体系凝胶的流变及质构凝胶特性。

关键词: 蔗糖, 共溶质, 琼脂/魔芋胶共混体系, 溶胶-凝胶转变, 动力学

Abstract: The effects of sucrose addition as co-solute（0%，5%，10%，15%，w/w）on the elastic modulus (G′) and viscous modulus (G″) evolution of agar (Agar)/konjac gum (Konjac) blends during sol-gel transition were investigated. The dynamics of structure formation was explored by conducting analyses on the gel structure formation average speed (SDRa), instant gelation velocity (vg) and gelation acceleration (αg). The results showed the G′, SDRa, vg and αg of Agar/ Konjac blends were increased significantly in the presences of 0~5% sucrose（p＜0.05）. These four parameter values were decreased as sucrose concentration beyond 5%. Addition of low concentration of sucrose could promote the Agar intermolecular hydrogen bonding interaction of the Agar/Konjac blends and induce the Agar molecules form double helix structures. Consequently the rheological and textural properties of Agar/Konjac blend gels were improved by significantly reducing the gelation activation energy (Ea) at the high temperature scope and promoting the formation of compact and flat three-dimensional network microstructure.

Key words: sucrose, co- solute, Agar/konjac gum, blending system, sol-gel transition

中图分类号:

TS201.21

朱建华邹秀容刘日斌邱秀珍单斌. 蔗糖共溶质对琼脂/魔芋胶共混体系溶胶-凝胶转变过程流变学性质及结构形成动力学的影响[J]. 食品科学, 0, (): 0-0.

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