交联菊糖制备工艺的优化及理化性质
|
摘要
以制备交联菊糖为目的,在单因素试验基础上,根据Central-composite设计原理和响应面法优化交联菊糖制备的工艺参数。结果表明,菊糖质量浓度、交联剂用量、体系pH值和反应时间对交联菊糖交联度影响显著;交联菊糖最佳制备工艺为pH 10.19、交联剂用量12.04g/100g(基于菊糖干基)、菊糖质量浓度4.63%、反应时间3.59h、反应温度45℃。在该工艺条件下交联菊糖交联度为0.013 7±0.001 2,与理论预测值0.014 0相符。与普通菊糖相比,交联菊糖平均聚合度提高,平均粒径增大,溶解度下降,具有较高黏度和较好凝胶特性。
In order to find optimal conditions for the preparation of cross-linked inulin,the effects of inulin concentration,cross-linking agent dosage,pH,reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment.The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis.The result showed that the concentration of inulin,crosslinking agent dosage,pH and reaction time had significant effects on cross-linking degree of cross-linked inulin.The optimal conditions were the concentration of inulin 4.63%,cross-linking agent dosage 12.04 g/100 g,pH 10.19 and reaction time 3.59 h.Under the optimum conditions,the cross-linking degree of cross-linked inulin was0.013 7±0.001 2,which was well consistent with the predicted value of 0.014 0.It can be found that the average degree of polymerization of cross-linked inulin increased and it has higher viscosity,larger average particle size,lower solubility and better gel properties compared with inulin,that means cross-linked can well improve the food texture and rheological properties.
In order to find optimal conditions for the preparation of cross-linked inulin,the effects of inulin concentration,cross-linking agent dosage,pH,reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment.The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis.The result showed that the concentration of inulin,crosslinking agent dosage,pH and reaction time had significant effects on cross-linking degree of cross-linked inulin.The optimal conditions were the concentration of inulin 4.63%,cross-linking agent dosage 12.04 g/100 g,pH 10.19 and reaction time 3.59 h.Under the optimum conditions,the cross-linking degree of cross-linked inulin was0.013 7±0.001 2,which was well consistent with the predicted value of 0.014 0.It can be found that the average degree of polymerization of cross-linked inulin increased and it has higher viscosity,larger average particle size,lower solubility and better gel properties compared with inulin,that means cross-linked can well improve the food texture and rheological properties.
引文
[1]初敏,齐锡祥.多糖研究概述[J].中药研究与信息,2003,2(4):18-20.
[2]王月霞,周佳栋,曹飞,等.盐碱滩涂菊芋菊糖的提取纯化及聚合度分布[J].食品科学,2011,32(12):164-168.
[3]CHRISTIAN V S,ALESSIA M,KARL B.Chemical Modification of Inulin,a Valuable Renewable Resource,and Its Industrial Applications[J].Biomacromolecules,2001,2(1):1-16.
[4]曾小宇,罗登林,刘胜男,等.菊糖的研究现状与开发前景[J].中国食品添加剂,2010(4):222-227.
[5]黄亮,肖开庆,郑菲.菊糖对小白鼠消化吸收免疫功能及血糖的影响评价[J].食品与机械,2009,25(1):90-92.
[6]谭晓琼,董全,丁红梅.功能保健食品菊糖的研究进展与发展前景[J].中国食物与营养,2007(1):22-24.
[7]周文辉.菊糖及低聚果糖的代谢及生理特性[J].广州食品工业科技,2004,20(2):155-157.
[8]张名涛,顾宪红,杨琳.菊粉的原生素作用研究进展[J].动物营养学报,2003,15(4):12-18.
[9]NINESS K R.Inulin andoligofructose:what are they?[J].Journal of Nutrition,1999,29:1 402S-1 406S.
[10]KIM Y,FAQIH M N,WANG S S.Factors affecting gel formation of inulin[J].Carbohydrate Polymers,2001,46(2):135-145.
[11]KAUR N.GUPTA A K.Applications of inulin and oligo fructose in health and nutrition[J].Journal of Biosciences,2002,27:703-714.
[12]刘宏.菊粉的功能特性与开发应用[J].中国食物与营养,2010(12):25-27.
[13]LOPEZ-MOLINA D,NAVARRO-MARTINEZ M D,ROJAS-MELGAREJO F,et al.Molecular properties and prebiotic effect of inulin obtained from artichoke(Cynarascolymus,L.)[J].Phytochemistry,2005,66(12):1 476-1 484.
[14]胡娟.菊芋菊糖的纯化及在植物掼奶油中的应用[D].无锡:江南大学,2007:33-35.
[15]陈光鹏.菊芋酸奶工艺优化及营养学评价[D].郑州:郑州大学,2011:36-43.
[16]RONKART S N,PAQUOT M,DEROANNE C,et al.Development of gelling properties of inulin bymicrofluidization[J].Food Hydrocolloids,2010,24(4):318-324.
[17]罗登林,许威,袁海丽,等.菊粉加工性质的研究[J].粮油加工,2009(9):142-144.
[18]方志林.马铃薯交联淀粉的制备及理化性质的研究[D].南京:南京林业大学,2009:9-11.
[19]肖昱.变性淀粉湿法生产工艺与影响产品质量和稳定的重要因素探讨[J].食品工业科技,2003(3):60-62.
[20]邬应龙,王瑶.抗性淀粉的结构及生理功能研究[J].中国粮油学报,2008,23(3):63-72.
[21]张宏志,马燕弘,黄开红,等.菊芋菊糖的提取、聚合度分布及抗氧化活性的研究[J].食品与生物技术学报,2015,34(10):1 069-1 077.
[22]PAULA G,CRISTINA V,PAZ R.Release kinetic in yogurt from gallic acid microparticles with chemically modified inulin[J].Journal of Food Science,2015,80(10):2 147-2 152.
[23]LI Su-ping,HU Tao,CHEN Ya-li,et al.Cross-linked inulin as apotential plasma expander:Biochemical properties and physiological characterization in a rabbit model[J].Carbohydrate Polymers,2010,82:1 054-1 060.
[24]KIM M,LEE S J.Caracteristics of crosslinked potatostarch and starch filled linear low-density polyethylene films[J].Carbohydrate Polymers,2002,50:331-337.
[25]许威.菊粉物化特性的研究[D].洛阳:河南科技大学,2012:10-12.
[26]于济洋,李新华,王琳,等.菊芋全粉凝胶特性的比较研究[J].核农学报,2014,28(3):478-484.
[27]SIBGH J,SINGH N,SHARMA T R,et al.Physicochemical,rheological and cookie making properties of corn and potato flours[J].Food Chemistry,2003,83(3):387-393.
[28]崔媛,罗菊香,崔国星.马铃薯交联淀粉的制备及交联剂的影响分析[J].化学与生物工程,2011,28(2):33-35.
[29]方志林.马铃薯交联淀粉的制备及理化性质的研究[D].南京:南京林业大学,2009:17.
[30]季佳佳.三偏磷酸钠交联玉米淀粉的理化性质测定[D].天津:天津科技大学,2009:23-25.
[31]刘丽君.脱支交联马铃薯淀粉的制备及性能研究[D].沈阳:沈阳工业大学,2015:23-27.
[32]程亚娇,郭婷,李本姣,等.改性纳米薯渣纤维素的制备优化及其形貌表征[J].食品与发酵工业,2016,42(3):142-149.
[33]王思远,刘学铭.杨晓泉,等.交联大豆多糖的制备及性能研究[J].中国粮油学报,2013,28(12):33-36.
[34]刘言佳.不同聚合度菊粉的制备及对乳酸杆菌生长的影响[D].大连:大连工业大学,2013.
[2]王月霞,周佳栋,曹飞,等.盐碱滩涂菊芋菊糖的提取纯化及聚合度分布[J].食品科学,2011,32(12):164-168.
[3]CHRISTIAN V S,ALESSIA M,KARL B.Chemical Modification of Inulin,a Valuable Renewable Resource,and Its Industrial Applications[J].Biomacromolecules,2001,2(1):1-16.
[4]曾小宇,罗登林,刘胜男,等.菊糖的研究现状与开发前景[J].中国食品添加剂,2010(4):222-227.
[5]黄亮,肖开庆,郑菲.菊糖对小白鼠消化吸收免疫功能及血糖的影响评价[J].食品与机械,2009,25(1):90-92.
[6]谭晓琼,董全,丁红梅.功能保健食品菊糖的研究进展与发展前景[J].中国食物与营养,2007(1):22-24.
[7]周文辉.菊糖及低聚果糖的代谢及生理特性[J].广州食品工业科技,2004,20(2):155-157.
[8]张名涛,顾宪红,杨琳.菊粉的原生素作用研究进展[J].动物营养学报,2003,15(4):12-18.
[9]NINESS K R.Inulin andoligofructose:what are they?[J].Journal of Nutrition,1999,29:1 402S-1 406S.
[10]KIM Y,FAQIH M N,WANG S S.Factors affecting gel formation of inulin[J].Carbohydrate Polymers,2001,46(2):135-145.
[11]KAUR N.GUPTA A K.Applications of inulin and oligo fructose in health and nutrition[J].Journal of Biosciences,2002,27:703-714.
[12]刘宏.菊粉的功能特性与开发应用[J].中国食物与营养,2010(12):25-27.
[13]LOPEZ-MOLINA D,NAVARRO-MARTINEZ M D,ROJAS-MELGAREJO F,et al.Molecular properties and prebiotic effect of inulin obtained from artichoke(Cynarascolymus,L.)[J].Phytochemistry,2005,66(12):1 476-1 484.
[14]胡娟.菊芋菊糖的纯化及在植物掼奶油中的应用[D].无锡:江南大学,2007:33-35.
[15]陈光鹏.菊芋酸奶工艺优化及营养学评价[D].郑州:郑州大学,2011:36-43.
[16]RONKART S N,PAQUOT M,DEROANNE C,et al.Development of gelling properties of inulin bymicrofluidization[J].Food Hydrocolloids,2010,24(4):318-324.
[17]罗登林,许威,袁海丽,等.菊粉加工性质的研究[J].粮油加工,2009(9):142-144.
[18]方志林.马铃薯交联淀粉的制备及理化性质的研究[D].南京:南京林业大学,2009:9-11.
[19]肖昱.变性淀粉湿法生产工艺与影响产品质量和稳定的重要因素探讨[J].食品工业科技,2003(3):60-62.
[20]邬应龙,王瑶.抗性淀粉的结构及生理功能研究[J].中国粮油学报,2008,23(3):63-72.
[21]张宏志,马燕弘,黄开红,等.菊芋菊糖的提取、聚合度分布及抗氧化活性的研究[J].食品与生物技术学报,2015,34(10):1 069-1 077.
[22]PAULA G,CRISTINA V,PAZ R.Release kinetic in yogurt from gallic acid microparticles with chemically modified inulin[J].Journal of Food Science,2015,80(10):2 147-2 152.
[23]LI Su-ping,HU Tao,CHEN Ya-li,et al.Cross-linked inulin as apotential plasma expander:Biochemical properties and physiological characterization in a rabbit model[J].Carbohydrate Polymers,2010,82:1 054-1 060.
[24]KIM M,LEE S J.Caracteristics of crosslinked potatostarch and starch filled linear low-density polyethylene films[J].Carbohydrate Polymers,2002,50:331-337.
[25]许威.菊粉物化特性的研究[D].洛阳:河南科技大学,2012:10-12.
[26]于济洋,李新华,王琳,等.菊芋全粉凝胶特性的比较研究[J].核农学报,2014,28(3):478-484.
[27]SIBGH J,SINGH N,SHARMA T R,et al.Physicochemical,rheological and cookie making properties of corn and potato flours[J].Food Chemistry,2003,83(3):387-393.
[28]崔媛,罗菊香,崔国星.马铃薯交联淀粉的制备及交联剂的影响分析[J].化学与生物工程,2011,28(2):33-35.
[29]方志林.马铃薯交联淀粉的制备及理化性质的研究[D].南京:南京林业大学,2009:17.
[30]季佳佳.三偏磷酸钠交联玉米淀粉的理化性质测定[D].天津:天津科技大学,2009:23-25.
[31]刘丽君.脱支交联马铃薯淀粉的制备及性能研究[D].沈阳:沈阳工业大学,2015:23-27.
[32]程亚娇,郭婷,李本姣,等.改性纳米薯渣纤维素的制备优化及其形貌表征[J].食品与发酵工业,2016,42(3):142-149.
[33]王思远,刘学铭.杨晓泉,等.交联大豆多糖的制备及性能研究[J].中国粮油学报,2013,28(12):33-36.
[34]刘言佳.不同聚合度菊粉的制备及对乳酸杆菌生长的影响[D].大连:大连工业大学,2013.