摘要
为探究自产细菌纤维素(bacterial cellulose,BC)凝胶的性能稳定性,以自选中间葡糖酸醋杆菌Gluconacetobacter intermedius CIs26菌株发酵柑橘果渣培养基所产的凝胶膜为原料,考查pH、NaCl浓度、加热、冷冻等加工条件对自产柑橘BC凝胶持水力、硬度、色泽等理化性质的影响。结果表明:BC凝胶的色泽较稳定;p H变化对凝胶的含水量影响不大;碱性条件下所得凝胶的持水力最高,酸性条件下所得凝胶的硬度最高;随着Na Cl浓度的升高,所得凝胶的含水量、持水力和黄酮含量均降低,硬度略上升然后下降;-18℃冷冻24 h后,所得凝胶的持水力和硬度增加。总体而言,自产BC凝胶在不同加工条件下能够保持较好的理化性能,具有产业化应用的可能性与前景。
In order to explore the stability of self-produced bacterial cellulose(BC)pellicle,the gel produced by Gluconacetobacter intermedius CIs26 in citrus dregs media was chosen as research material.Effects of different processing conditions(pH,NaCl concentration,heating,and freeze)on the physicochemical properties of BC gel,including moisture content,water holding capacity,hardness,flavone content and color,were investigated.The results revealed that BC gel possessed good color stability,and its water content was hardly affected by pH.The pellicle showed the highest water-holding capacity in alkaline condition and the biggest hardness in acidic condition.With increased NaCl concentration,water holding capacity,moisture and flavone contents of BC gel were all reduced,whereas its hardness was increased at first but decreased subsequently.The water holding capacity and hardness of samples were enhanced after being frozen at-18℃for 24 h.Generally speaking,BC gel could maintain good physicochemical properties under different experimental conditions,suggesting promising application potential.
作者
杨颖
唐伟敏
陆胜民
YANG Ying;TANG Weimin;LU Shengmin(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《浙江农业学报》
CSCD
北大核心
2018年第4期661-665,共5页
Acta Agriculturae Zhejiangensis
基金
国家自然科学基金青年科学基金(31401676)
农业部公益性行业科研专项(201303076-05)
关键词
细菌纤维素
凝胶
理化性质
持水力
硬度
bacterial cellulose
gel
physicochemical properties
water holding capacity
hardness
