食品科学 ›› 2020, Vol. 41 ›› Issue (7): 23-29.doi: 10.7506/spkx1002-6630-20190306-060

• 基础研究 • 上一篇    下一篇

制备条件对结冷胶流体凝胶形成的影响

陈青,李荣,周涛涛,程红梅,韩晓祥   

  1. (浙江工商大学食品与生物工程学院,浙江 杭州 310018)
  • 出版日期:2020-04-15 发布日期:2020-04-20
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400600);国家自然科学基金青年科学基金项目(51103131); 食品科学与工程浙江省重中之重一级学科开放基金项目(JYTSP20142091); 浙江大学高分子合成与功能构造教育部重点实验室开放课题(2015MSF002)

Effects of Preparation Conditions on the Formation of Gellan Gum Fluid Gels

CHEN Qing, LI Rong, ZHOU Taotao, CHENG Hongmei, HAN Xiaoxiang   

  1. (School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
  • Online:2020-04-15 Published:2020-04-20

摘要: 采用热剪切法制备低酰基结冷胶流体凝胶,考察基体质量浓度、降温速率、剪切速率、离子种类、离子浓度和葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)对流体凝胶的影响,并探究低酰基结冷胶流体凝胶的微观结构。结果表明,基体质量浓度越高,体系转变温度越高,形成流体凝胶的黏度、粒子粒径和不规则度增大。剪切速率越大,流体凝胶的最终黏度越小,粒径越小。降温速率越大,转变温度越低,流体凝胶的粒径越大,对低酰基结冷胶体系而言,存在一个临界降温速率,当降温速率超过该临界值时,体系的转变温度基本保持不变。该临界降温速率随着基体质量浓度的增大而降低,当基体质量浓度为0.005 g/mL时,临界降温速率为9 ℃/min,当基体质量浓度为0.015 g/mL时,临界降温速率则为4 ℃/min。离子浓度越高,体系的转变温度越高,流体凝胶的最终黏度和粒径越大,相比于钠离子,钙离子诱导流体凝胶的最终黏度更大。GDL质量浓度越高,体系转变温度越高,流体凝胶黏度越大,质地越疏松。

关键词: 结冷胶, 流体凝胶, 剪切速率, 降温速率, 微观结构

Abstract: Low acyl gellan gum (LAG) fluid gels were prepared via heat-induced gelation of LAG solution under controlled temperature and shear conditions, and their properties were evaluated with respect to gellan gum concentration, cooling rate, shear rate, ion type and concentration, and glucono-δ-lactone (GDL). The microstructure of the gels was investigated as well. The results indicated that increased gellan gum concentration increased the transition temperature for the system, resulting in fluid gels with increased particle size, final viscosity and irregularity. When the cooling rate exceeded the critical value for the gel system, the transition temperature substantially remained unchanged. The critical cooling rate declined with increasing gellan gum concentration, decreasing from 9 to 4 ℃/min when gellan gum concentration increased from 0.005 to 0.015 g/mL. The transition temperature and the final viscosity and particle size of fluid gels increased with increasing ion concentration. Ca2+ led to a higher final viscosity than did Na+. The higher GDL concentration resulted in higher transition temperature and higher viscosity and looser texture of fluid gels.

Key words: gellan gum, fluid gel, shear rate, cooling rate, microstructure

中图分类号: