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
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摘要
以琼脂-魔芋胶溶液共混体系为研究对象,考察添加蔗糖共溶质(质量分数0%、5%、10%、15%)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(average structure development rate,SDRa)、即时凝胶化速度(vg)、凝胶化加速度(αg)分析,探讨凝胶结构形成动力学。结果表明:低质量分数(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),共溶质质量分数高于5%后,此4个特征值被降低。低质量分数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,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。
The effects of sucrose addition as a cosolute(0%, 5%, 10%, and 15%) on the evolution of the elastic modulus(G') and viscous modulus(G") of agar/konjac blends during sol-gel transition were investigated. The kinetics of structure formation was explored by analyzing the average rate of gel structure development(SDRa), instant gelation velocity(vg) and gelation acceleration(αg). The results showed that the G', SDRa, vg and αg of agar/konjac blends were increased significantly with sucrose concentration up to 5%(P < 0.05) and then decreased. Addition of low concentration of sucrose could promote the agar intermolecular hydrogen bonding interaction of agar/konjac blends and induce the double helix formation of agar molecules. Consequently the rheological and textural properties of agar/konjac blend gels were improved by significantly reducing the gelation activation energy(Ea) in the high temperature scope and promoting the formation of compact and flat three-dimensional network microstructure.
The effects of sucrose addition as a cosolute(0%, 5%, 10%, and 15%) on the evolution of the elastic modulus(G') and viscous modulus(G") of agar/konjac blends during sol-gel transition were investigated. The kinetics of structure formation was explored by analyzing the average rate of gel structure development(SDRa), instant gelation velocity(vg) and gelation acceleration(αg). The results showed that the G', SDRa, vg and αg of agar/konjac blends were increased significantly with sucrose concentration up to 5%(P < 0.05) and then decreased. Addition of low concentration of sucrose could promote the agar intermolecular hydrogen bonding interaction of agar/konjac blends and induce the double helix formation of agar molecules. Consequently the rheological and textural properties of agar/konjac blend gels were improved by significantly reducing the gelation activation energy(Ea) in the high temperature scope and promoting the formation of compact and flat three-dimensional network microstructure.
引文
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[36]MAURER S,JUNGHANS A,VILGIS T A.Impact of xanthan gum,sucrose and fructose on the viscoelastic properties of agarose hydrogels[J].Food Hydrocolloids,2012,29(2):298-307.DOI:10.1016/j.foodhyd.2012.03.002.
[37]SOW L C,YANG H.Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin[J].Food Hydrocolloids,2015,45:72-82.DOI:10.1016/j.foodhyd.2014.10.021.
[2]VAN DER SMAN R G M,VAN DER GOOT A J.The science of food structuring[J].Soft Matter,2009,3(5):501-510.DOI:10.1039/b718952b.
[3]DE KRUIF C G.Concluding remarks:the future of soft matter and food structure[J].Faraday Discuss,2012,158:523-527.DOI:10.1039/C2FD20122D.
[4]UBBINK J,BURBIDGE A,MEZZENGA R.Food structure and functionality:a soft matter perspective[J].Soft Matter,2008,8(4):1569-1581.DOI:10.1039/b802183j.
[5]FOEGEDING E A,STIEGER M,VAN DE VELDE F.Moving from molecules,to structure,to texture perception[J].Food Hydrocolloids,2017,68:31-42.DOI:10.1016/j.foodhyd.2016.11.009.
[6]SELWAY N,STOKES J R.Soft materials deformation,flow,and lubrication between compliant substrates:impact on flow behavior,mouthfeel,stability,and flavor[J].Annual Review of Food Science and Technology,2014,5(1):373-393.DOI:10.1146/annurevfood-030212-182657.
[7]KASAPIS S.Phase separation in biopolymer gels:a low-to highsolid exploration of structural morphology and functionality[J].Critical Reviews in Food Science and Nutrition,2008,48(4):341-359.DOI:10.1080/10408390701347769.
[8]CURI P N,CARVALHO C D,SALGADO D L,et al.Influence of different types of sugars in physalis jellies[J].Food Science and Technology,2017,37(3):349-355.DOI:10.1590/1678-457X.08816.
[9]LEE J H.Quality and antioxidant property of gelatin jelly incorporated with jujube concentrate[J].Food Engineering Progress,2014,18(1):65-69.DOI:10.13050/foodengprog.2014.18.1.65.
[10]VENTURA J,ALARCON-AGUILAR F,et al.Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels[J].Food Chemistry,2013,136(1):109-115.DOI:10.1016/j.foodchem.2012.07.039.
[11]FARRES I F,NORTON I T.The influence of co-solutes on tribology of agar fluid gels[J].Food Hydrocolloids,2015,45:186-195.DOI:10.1016/j.foodhyd.2014.11.014.
[12]ALTAY F,GUNASEKARAN S.Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state[J].Food Hydrocolloids,2013,30(2):531-540.DOI:10.1016/j.foodhyd.2012.06.013.
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[20]曾瑞琪,李苇舟,赵欣,等.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[J].食品科学,2018,39(9):39-46.DOI:10.7506/spkx1002-6630-201809007.
[21]NISHINARI K,WATASE M.Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels[J].Thermochimica Acta,1992,206(10):149-162.DOI:10.1016/0040-6031(92)85293-5.
[22]YANG Z,YANG H J,YANG H S.Effects of sucrose addition on the rheology and microstructure ofκ-carrageenan gel[J].F o o d H y d r o c o l l o i d s,2 0 1 8,7 5:1 6 4-1 7 3.D O I:1 0.1 0 1 6/j.foodhyd.2017.08.032.
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[26]W H I TTA K ER L E,A L-R U Q A I E I M,K A S A P I S S,et al.Development of composite structures in the gellan polysaccharide/sugar system[J].Carbohydrate Polymers,1997,33(1):39-46.DOI:10.1016/S0144-8617(97)00027-1.
[27]陈青,马慧婷,陆海霞,等.低酰基结冷胶/酪蛋白酸钠复合体系液-固转变流变学表征[J].农业机械学报,2017,48(8):322-327.DOI:10.6041/j.issn.1000-1298.2017.08.038.
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[33]盛林杰,付莹,郭春静,等.适量卵磷脂改善低酯苹果果胶凝胶流变性[J].农业工程学报,2015,31(19):302-308.
[34]WU J Q,HAMANN D D,FOEGEDING E A.Myosin gelation kinetic study based on rheological measurements[J].Journal of Agricultural and Food Chemistry,1991,39(2):229-236.DOI:10.1021/jf00002a001.
[35]MAX J J,CHAPADOS C.Sucrose hydrates in aqueous solution by IRspectroscopy[J].The Journal of Physical Chemistry A,2001,105(47):10681-10688.DOI:10.1021/jp012809j.
[36]MAURER S,JUNGHANS A,VILGIS T A.Impact of xanthan gum,sucrose and fructose on the viscoelastic properties of agarose hydrogels[J].Food Hydrocolloids,2012,29(2):298-307.DOI:10.1016/j.foodhyd.2012.03.002.
[37]SOW L C,YANG H.Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin[J].Food Hydrocolloids,2015,45:72-82.DOI:10.1016/j.foodhyd.2014.10.021.