大目金枪鱼皮明胶与κ-卡拉胶复配胶凝胶特性探究
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摘要
将大目金枪鱼皮明胶和κ-卡拉胶按不同配比混合制成复配胶,测定了复配胶的凝胶强度、流变学性质、凝胶持水性、质构、红外光谱和电镜。结果表明:复配胶的凝胶强度、粘度、储能模量和耗能模量均随着κ-卡拉胶比例的增大而增大。复配胶的凝胶持水率在明胶/κ-卡拉胶比例为7∶3时为75.9%,远低于单组分明胶凝胶的97.1%,但继续增大κ-卡拉胶的比例会出现显著增大的趋势,质构特性与持水率有相同的变化趋势。红外光谱分析结果表明κ-卡拉胶与明胶之间的交互作用随着κ-卡拉胶比例的增大而减小,说明复配胶中形成了以κ-卡拉胶为主体的结构。电子扫描结果显示复配胶中出现褶皱与聚集,进一步说明κ-卡拉胶与明胶以不同比例混合后通过氢键发生了不同程度的交互作用。实际生产中,可通过改变明胶/κ-卡拉胶的配比来调节复配凝胶的特性,适应不同产品的需要。
In this study,the gel strength,rheological properties,gel water holding capacity,TPA texture,FTIR infrared spectroscopy and scanning electron microscopy of the compound gel by mixing the big-eye tuna skin gelatin andκ-carrageenan gel in different ratio were studied.It was found that the gel strength,viscosity,storage modulus and loss modulus of the compound gel increased with the increase of the proportion of κ-carrageenan. The water holding capacity of the compounded gel was 75.9% when the ratio of gelatin/κ-carrageenan was 7∶ 3,which was much lower than 97.1% of the gelatin gel.Continue to increase the proportion of κ-carrageenan,gel water holding capacity and texture characteristics increased significantly.The trend of texture was similar with water holding capacity. The results of FTIR infrared spectroscopy indicated that the interaction between κ-carrageenan and gelatin decreased with the increase of the propotion of κ-carrageenan,which showed that κ-carrageenan was the main body of the compound gel.The results of the scanning electron microscopy showed that the surface of compound gel was wrinkled and gathered,which indicated that different degrees of interaction happened between different concentrations of κ-carrageenan and gelatin through hydrogen bonds. In actual production,the properties of the compound gels can be adjusted by changing the ratio of gelatin/κ-carrageenan to meet the needs of different products.
In this study,the gel strength,rheological properties,gel water holding capacity,TPA texture,FTIR infrared spectroscopy and scanning electron microscopy of the compound gel by mixing the big-eye tuna skin gelatin andκ-carrageenan gel in different ratio were studied.It was found that the gel strength,viscosity,storage modulus and loss modulus of the compound gel increased with the increase of the proportion of κ-carrageenan. The water holding capacity of the compounded gel was 75.9% when the ratio of gelatin/κ-carrageenan was 7∶ 3,which was much lower than 97.1% of the gelatin gel.Continue to increase the proportion of κ-carrageenan,gel water holding capacity and texture characteristics increased significantly.The trend of texture was similar with water holding capacity. The results of FTIR infrared spectroscopy indicated that the interaction between κ-carrageenan and gelatin decreased with the increase of the propotion of κ-carrageenan,which showed that κ-carrageenan was the main body of the compound gel.The results of the scanning electron microscopy showed that the surface of compound gel was wrinkled and gathered,which indicated that different degrees of interaction happened between different concentrations of κ-carrageenan and gelatin through hydrogen bonds. In actual production,the properties of the compound gels can be adjusted by changing the ratio of gelatin/κ-carrageenan to meet the needs of different products.
引文
[1]吴修东,赵谋明,赵强忠,等.明胶冻力和添加量对明胶软糖质量影响的研究[J].现代食品科技,2012,28(4):420-423.
[2]翟丽丽.明胶在乳制品中的应用现状及发展前景分析[J].农产品加工:学刊(下),2014(1):54-55.
[3]叶劲松,李洪军.复配胶加入量对猪耳西式火腿物性的影响研究[J].食品工业科技,2006(10):80-81.
[4]阮埃乃.明胶的凝胶及溶胶-凝胶的转化[J].明胶科学与技术,1990(2):57-63.
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[8]Tom Brenner,Zheng Wang,Piyada Achayuthakan,et al.Rheology and synergy ofκ-carrageenan/locust bean gum/konjac glucomannan gels[J].Carbohydrate Polymers,2013,98(1):754-760.
[9]林好,汪秀妹,庞杰,等.魔芋葡甘聚糖/明胶复配胶液表观粘性研究[J].粮食与油脂,2013,26(10):18-21.
[10]Murat爦en,Esra Nazan Erboz.Determination of critical gelation conditions ofκ-carrageenan by viscosimetric and FT-IRanalyses[J].Food Research International,2010,43(5):1361-1364.
[11]Le Questel J Y,Cros S,Mackie W,et al.Computer modelling of sulfated carbohydrates:Applications to carrageenans[J].International journal of biological macromolecules,1995,17(3-4):161-175.
[12]李汴生,刘波,李丹丹,等.胶糖配比对卡拉胶和明胶含糖凝胶体性能的影响[J].现代食品科技,2013(8):1774-1778,1783.
[13]刘波,李丹丹,李汴生,等.软糖用κ-卡拉胶与明胶溶液及其复配液的表观粘度研究[J].现代食品科技,2012,28(11):1466-1469,1540.
[14]王露.卡拉胶/明胶混合体系的相行为研究[D].武汉:湖北工业大学,2015.
[15]Karayannakidis P D,Chatziantoniou S E,Zotos A.Effects of selected process parameters on physical and sensorial properties of yellowfin tuna(Thunnus albacares)skin gelatin[J].Journal of Food Process Engineering,2014,37(5):461-473.
[16]陈丽清,陈清,韩佳冬,等.猪皮超声波乳化脱脂工艺的研究[J].食品工业科技,2012,33(16):265-267.
[17]Prommajak T,Raviyan P.Physical properties of gelatin extracted from skin of Thai panga fish(Pangasius bocourti Sauvage)[J].Food and Applied Bioscience Journal,2013,1(3):1631-145.
[18]陈丽清.超高压技术制备高品质明胶及其机理研究[D].西南大学,2013:25-26.
[19]齐海萍,吴强,胡文忠,等.添加剂对明胶-多糖共混凝胶特性的影响[J].食品科技,2011,36(8):240-244.
[20]于玮,王雪蒙,马良,等.超高压作用时间影响胶原蛋白明胶化的分子机制[J].现代食品科技,2015,31(12):250-255.
[21]杨晖.兔皮明胶膜的制备及特性研究[D].西南大学,2017.
[22]Sinthusamran S,Benjakul S,Swedlund P J,et al.Physical and rheological properties of fish gelatin gel as influenced byκ-carrageenan[J].Food Bioscience,2017,20:88-95.
[23]Er9elebi E A,Ibanogˇlu E.Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum[J].European Food Research&Technology,2009,229(2):281-286.
[24]孙哲浩.明胶与卡拉胶共凝胶体的粘弹特性[J].华中农业大学学报,2008,27(3):450-452.
[25]刘俊山,李清华,朱丹实,等.柠檬酸及单糖复合钾离子对大豆种皮多糖凝胶性质的影响[J].食品科学,2015,36(1):27-30.
[26]Viebke C,Piculell L,Nilsson S.On the mechanism of gelation of helix-forming biopolymers[J].Macromolecules,1994,27(15):4160-4166.
[27]陈青,王磊,向琪瑞.低酰基结冷胶/酪蛋白酸钠复合凝胶特性影响因素分析[J].农业机械学报,2015,46(6):226-232.
[28]周裔军,张玉苍,张德拉,等.超声辅助碱处理对卡拉胶影响的研究[J].食品科技,2016(3):91-94.
[2]翟丽丽.明胶在乳制品中的应用现状及发展前景分析[J].农产品加工:学刊(下),2014(1):54-55.
[3]叶劲松,李洪军.复配胶加入量对猪耳西式火腿物性的影响研究[J].食品工业科技,2006(10):80-81.
[4]阮埃乃.明胶的凝胶及溶胶-凝胶的转化[J].明胶科学与技术,1990(2):57-63.
[5]张锋.酶法制备明胶的研究[D].北京:北京化工大学,2002.
[6]Ninan G,Joseph J,Abubacker Z.Physical,mechanical,and barrier properties of carp and mammalian skin gelatin films[J].Food Science,2010,75(9):620-626.
[7]侯团伟,张虹,毕艳兰,等.食品胶体的凝胶机理及协同作用研究进展[J].食品科学,2014,35(23):347-353.
[8]Tom Brenner,Zheng Wang,Piyada Achayuthakan,et al.Rheology and synergy ofκ-carrageenan/locust bean gum/konjac glucomannan gels[J].Carbohydrate Polymers,2013,98(1):754-760.
[9]林好,汪秀妹,庞杰,等.魔芋葡甘聚糖/明胶复配胶液表观粘性研究[J].粮食与油脂,2013,26(10):18-21.
[10]Murat爦en,Esra Nazan Erboz.Determination of critical gelation conditions ofκ-carrageenan by viscosimetric and FT-IRanalyses[J].Food Research International,2010,43(5):1361-1364.
[11]Le Questel J Y,Cros S,Mackie W,et al.Computer modelling of sulfated carbohydrates:Applications to carrageenans[J].International journal of biological macromolecules,1995,17(3-4):161-175.
[12]李汴生,刘波,李丹丹,等.胶糖配比对卡拉胶和明胶含糖凝胶体性能的影响[J].现代食品科技,2013(8):1774-1778,1783.
[13]刘波,李丹丹,李汴生,等.软糖用κ-卡拉胶与明胶溶液及其复配液的表观粘度研究[J].现代食品科技,2012,28(11):1466-1469,1540.
[14]王露.卡拉胶/明胶混合体系的相行为研究[D].武汉:湖北工业大学,2015.
[15]Karayannakidis P D,Chatziantoniou S E,Zotos A.Effects of selected process parameters on physical and sensorial properties of yellowfin tuna(Thunnus albacares)skin gelatin[J].Journal of Food Process Engineering,2014,37(5):461-473.
[16]陈丽清,陈清,韩佳冬,等.猪皮超声波乳化脱脂工艺的研究[J].食品工业科技,2012,33(16):265-267.
[17]Prommajak T,Raviyan P.Physical properties of gelatin extracted from skin of Thai panga fish(Pangasius bocourti Sauvage)[J].Food and Applied Bioscience Journal,2013,1(3):1631-145.
[18]陈丽清.超高压技术制备高品质明胶及其机理研究[D].西南大学,2013:25-26.
[19]齐海萍,吴强,胡文忠,等.添加剂对明胶-多糖共混凝胶特性的影响[J].食品科技,2011,36(8):240-244.
[20]于玮,王雪蒙,马良,等.超高压作用时间影响胶原蛋白明胶化的分子机制[J].现代食品科技,2015,31(12):250-255.
[21]杨晖.兔皮明胶膜的制备及特性研究[D].西南大学,2017.
[22]Sinthusamran S,Benjakul S,Swedlund P J,et al.Physical and rheological properties of fish gelatin gel as influenced byκ-carrageenan[J].Food Bioscience,2017,20:88-95.
[23]Er9elebi E A,Ibanogˇlu E.Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum[J].European Food Research&Technology,2009,229(2):281-286.
[24]孙哲浩.明胶与卡拉胶共凝胶体的粘弹特性[J].华中农业大学学报,2008,27(3):450-452.
[25]刘俊山,李清华,朱丹实,等.柠檬酸及单糖复合钾离子对大豆种皮多糖凝胶性质的影响[J].食品科学,2015,36(1):27-30.
[26]Viebke C,Piculell L,Nilsson S.On the mechanism of gelation of helix-forming biopolymers[J].Macromolecules,1994,27(15):4160-4166.
[27]陈青,王磊,向琪瑞.低酰基结冷胶/酪蛋白酸钠复合凝胶特性影响因素分析[J].农业机械学报,2015,46(6):226-232.
[28]周裔军,张玉苍,张德拉,等.超声辅助碱处理对卡拉胶影响的研究[J].食品科技,2016(3):91-94.