摘要
分析亚麻籽复配胶体系性质,研究总胶浓度、钾、钠、钙离子浓度,以及柠檬酸浓度、温度和蔗糖浓度对亚麻籽复配胶体系性质的影响。以魔芋胶、卡拉胶、亚麻籽胶为原料制备亚麻籽复配胶,测定亚麻籽复配胶体系的质构、凝胶透明度、析水率,采用扫描电镜(SEM)、红外光谱检测魔芋胶、卡拉胶和亚麻籽胶复配前后的结构性质变化。实验表明:当总胶浓度增大,亚麻籽复配胶的凝胶透明度和析水率均降低。随着NaCl浓度的增大,亚麻籽复配胶的体系析水率先减小后增大,凝胶透明度增加。增大KCl的浓度,亚麻籽复配胶的凝胶透明度和析水率均增大。增加CaCl2的添加量,亚麻籽复配胶的析水率先增大然后降低再增大,凝胶透明度增大。亚麻籽复配胶的析水率随着柠檬酸添加量的增加而先增大后降低再增加,凝胶透明度先降低再增大。升高水浴温度,凝胶析水率先降低后增加,凝胶透明度增大。蔗糖浓度增大,亚麻籽复配胶析水率降低,凝胶透明度增大;由此可见3种胶体之间存在相互作用力。
The properties of linseed composite colloid system,the concentration of total gum,citric acid,temperature,and the effects of K+,Na+,Ca2+concentration on the properties of linseed composite colloid system were analyzed.Linseed gum,carrageenan and konjac gum were used as raw materials to prepare the linseed compound gum.The texture,water release rate and gel transparency of linseed gum compound system were determined.The structure and properties of konjac glucomannan,carrageenan and linseed gum were studied by scanning electron microscopy(SEM)and infrared spectroscopy.The experimental results showed that the water release rate and gel transparency decreased with the increase of total adhesive concentration.With the increase of NaCl concentration,the gelling water of the compound decreased first and then increased,and the gel transparency increased.With the increase of KCl concentration,the water release rate and gel transparency of compound gum increased.With the addition of calcium chloride,the water evolution of the compound glue first increased,then decreased and then increased,and the gel transparency increased.With the increase of citric acid content,the water release rate of compound gum increased first and then decreased,then the transparency of gel decreased first and then increased.With the increase of heating temperature,the gel water decreased first and then increased,and the gel transparency increased.With the increase of sucrose concentration,the water release rate of the compound glue decreased,the gel transparency increased,and the interaction force between the three colloids existed.
作者
李丹
刘涛
汪秀妹
张乐
LI Dan;LIU Tao;WANG Xiumei;ZHANG Le(College of Environmental and Biological Engineering,Putian University,Fujian Provincial Key Laboratory of Ecology-toxicological Effects&Control for Emerging Contaminants,Putian 351100,China)
出处
《食品科技》
CAS
北大核心
2020年第1期330-337,共8页
Food Science and Technology
基金
莆田学院校内科研项目(2018015)
国家自然科学基金青年科学基金项目(31801462)
莆田学院科研创新专项(2018ZP08)。
关键词
亚麻籽胶
复配胶
质构
析水率
扫描电镜(SEM)
linseed gum
compound with glue
texture
water holding capacity
scanning electron
