一种新型复合凝胶的制备、特性表征及机理研究
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摘要
以热凝胶发酵沉淀为原料,在热凝胶酸碱法提取工艺中的碱溶处理过程中添加黄原胶,获得了一种新型凝胶,并确定了其生产工艺,并考察了黄原胶添加比例、碱溶浓度和碱溶搅拌时间这3个方面对新型凝胶的质构、流变特性和分子结构的影响。结果表明,当热凝胶与黄原胶的质量比为4∶1、碱溶浓度0. 2～0. 4 mol/L,搅拌时间10 h时,得到的新型凝胶相比对照组,硬度提升了1. 8倍,黏性提高了3. 6倍,弹性与对照组相比提升较少。另外咀嚼性、内聚性和回复性也有较大提升。动态频率扫描显示,其有更高的储存模量G'和损耗模量G″,表现出优越的黏弹性;电镜扫描和红外光谱扫描结果证实,采用优化的提取工艺,新型凝胶形成了网络结构,黄原胶与热凝胶产生了协同增效作用。总之,以此种生产工艺制备的新型凝胶,性质较好,结构稳定,具有工业化生产前景。
The precipitates of curdlan fermentation were used as raw material,xanthan gum was added during alkali solution treatment of the curdlan acid-base extraction to prepare a new gel. The effects of xanthan gum addition ratio,alkali solution concentration,and alkali dissolution time on the texture,rheological properties,and molecular structure of the new gel were investigated. The results showed that the hardness of the new gel was 1. 8 times higher than that of the control group when the curdlan to xanthan gum ratio was 4∶ 1,with 0. 2-0. 4 mol/L alkali solution and stirred for 10 h. Compared with the control group,the stickiness of the new gel increased by 3. 6 times,and the chewiness,cohesiveness,and recovery greatly improved,while the elasticity increased slightly. The dynamic frequency scan showed that the new gel had higher storage modulus G' and loss modulus G″,and also showed superior viscoelasticity. The results of electron microscopy and infrared spectroscopy scans confirmed that the new gel under the optimal extraction process formed a network structure,and xanthan gum and curdlan displayed synergistic effects. In conclusion,the new gel obtained in this study has good properties and its structure is stable,which lays a theoretical foundation for its industrial production.
The precipitates of curdlan fermentation were used as raw material,xanthan gum was added during alkali solution treatment of the curdlan acid-base extraction to prepare a new gel. The effects of xanthan gum addition ratio,alkali solution concentration,and alkali dissolution time on the texture,rheological properties,and molecular structure of the new gel were investigated. The results showed that the hardness of the new gel was 1. 8 times higher than that of the control group when the curdlan to xanthan gum ratio was 4∶ 1,with 0. 2-0. 4 mol/L alkali solution and stirred for 10 h. Compared with the control group,the stickiness of the new gel increased by 3. 6 times,and the chewiness,cohesiveness,and recovery greatly improved,while the elasticity increased slightly. The dynamic frequency scan showed that the new gel had higher storage modulus G' and loss modulus G″,and also showed superior viscoelasticity. The results of electron microscopy and infrared spectroscopy scans confirmed that the new gel under the optimal extraction process formed a network structure,and xanthan gum and curdlan displayed synergistic effects. In conclusion,the new gel obtained in this study has good properties and its structure is stable,which lays a theoretical foundation for its industrial production.
引文
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[2] HARADA T,YOSHIMUKA T,HIDAKA H,et al. Production of a new acidic polysaccharide,succinoglucan by Alcaligenes faecalis var. myxogenes[J]. Journal of the Agricultural Chemical Society of Japan,1965,29(8):757-762.
[3] KANAMARU T,KIMURA H,SHIBATA M,et al. New thermo gelable polysaccharide containing foodstuffs:US,US 3754925 A[P]. 1973.
[4] ISHIDA K I,TAKEUCHI T. Starch to repress syneresis of curdlan gel[J]. Journal of the Agricultural Chemical Society of Japan,1981,45(6):1 409-1 412.
[5] KIMURA H,MORITAKA S,MISAKI M. Polysaccharide13140:A new thermo-gelable polysaccharide[J]. Journal of Food Science,2010,38(4):668-670.
[6] PALANIRAJ A,JAYARAMAN V. Production,recovery and applications of xanthan gum by Xanthomonas campestris[J]. Journal of Food Engineering,2011,106(1):1-12.
[7]朱桂兰,陶思远,童群义.结冷胶与黄原胶复配体系流变与凝胶特性[J].食品与发酵工业,2013,39(3):56-60.
[8]朱慧,吴伟都,潘永明,等.黄原胶与阴离子瓜尔胶复配溶液的流变特性研究[J].中国食品学报,2014,14(5):55-62.
[9]魏燕霞,谢瑞,郭肖,等.刺槐豆胶与黄原胶复配体系的流变性[J].食品科学,2017,38(1):149-153.
[10] WILLIAMSP D,OZTOP M H,MCCARTHY M J,et al.Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging,nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy[J]. Journal of Food Science,2011,76(6):7.
[11] SANDOLO C,CHIARA D,BULONE M R,et al. Synergistic interaction of locust bean gum and xanthan investigated by rheology and light scattering[J]. Carbohydrate Polymers,2010,82(3):733-741.
[12]马立伟.微生物多糖热凝胶高生产强度发酵工艺研究[D].无锡:江南大学,2008.
[13]蔡路昀,冯建慧,聂小华,等.草鱼皮明胶-可得然胶共混体系流变特性及作用机理的研究[J].食品工业科技,2017,38(1):49-53.
[14] CHANDRA M V,SHAMASUNDAR B A. Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla[J]. Food Hydrocolloids,2015,48:47-54.
[15]中华人民共和国卫生部. GB 28304—2012,食品安全国家标准食品添加剂可得然胶[S]. 2012.
[16]叶剑,郑志永,詹晓北,等.热凝胶在碱溶过程的流变学和质构学行为分析[J].食品与发酵工业,2018,44(11):82-88.
[17]李里特.食品物性学[M].北京:中国农业出版社,2001.
[18] SINGH V,GUIZANI N,AL-ALAWI A,et al. Instrumental texture profile analysis(TPA)of date fruits as a function of its physico-chemical properties[J]. Industrial Crops&Products,2013,50(10):866-873.
[19] WU C,PENG S,WEN C,et al. Structural characterization and properties of konjac glucomannan/curdlan blend films[J]. Carbohydrate Polymers,2012,89(2):497-503.
[20] KUAN Y H,NAFCHI A M,HUDA N,et al. Effects of sugars on the gelation kinetics and texture of duck feet gelatin[J]. Food Hydrocolloids,2016,58(7):267-275.
[21] VITURAWONG Y, ACHAYUTHAKAN P, SUPHANTHARIKA M. Gelatinization and rheological properties of rice starch/xanthan mixtures:Effects of molecular weight of xanthan and different salts[J]. Food Chemistry,2008,111(1):106-114.
[22] SEOK L J,KIM Y S,SONG K. Transient rheological behavior of natural polysaccharide xanthan gum solutions in start-up shear flow fields:An experimental study using a strain-controlled rheometer[J]. Korea-Australia Rheology Journal,2015,27(3):227-239.
[23]朱桂兰,叶银杉,葛洁,等.低酰基结冷胶-果胶复配体系的性能[J].食品科学,2017,38(13):66-70.
[24] SAITH. Conformation,dynamics,and gelation mechanism of gel-state(1→3)-β-D-glucans revealed by C-13NMR[C] American Chemical Society,1981:125-147
[25] TADA T,MATSUMOTO T,MASUDA T. Influence of alkaline concentration on molecular association structure and viscoelastic properties of curdlan aqueous systems[J]. Biopolymers,2015,42(4):479-487.
[26] KOREEDA A,HARADA T,OGAWA K,et al. Study of the ultrastructure of gel-forming(1→3)-β-D-glucan(curdlan-type polysaccharide)by electron microscopy[J]. Carbohydrate Research,1974,33(2):396-399.
[2] HARADA T,YOSHIMUKA T,HIDAKA H,et al. Production of a new acidic polysaccharide,succinoglucan by Alcaligenes faecalis var. myxogenes[J]. Journal of the Agricultural Chemical Society of Japan,1965,29(8):757-762.
[3] KANAMARU T,KIMURA H,SHIBATA M,et al. New thermo gelable polysaccharide containing foodstuffs:US,US 3754925 A[P]. 1973.
[4] ISHIDA K I,TAKEUCHI T. Starch to repress syneresis of curdlan gel[J]. Journal of the Agricultural Chemical Society of Japan,1981,45(6):1 409-1 412.
[5] KIMURA H,MORITAKA S,MISAKI M. Polysaccharide13140:A new thermo-gelable polysaccharide[J]. Journal of Food Science,2010,38(4):668-670.
[6] PALANIRAJ A,JAYARAMAN V. Production,recovery and applications of xanthan gum by Xanthomonas campestris[J]. Journal of Food Engineering,2011,106(1):1-12.
[7]朱桂兰,陶思远,童群义.结冷胶与黄原胶复配体系流变与凝胶特性[J].食品与发酵工业,2013,39(3):56-60.
[8]朱慧,吴伟都,潘永明,等.黄原胶与阴离子瓜尔胶复配溶液的流变特性研究[J].中国食品学报,2014,14(5):55-62.
[9]魏燕霞,谢瑞,郭肖,等.刺槐豆胶与黄原胶复配体系的流变性[J].食品科学,2017,38(1):149-153.
[10] WILLIAMSP D,OZTOP M H,MCCARTHY M J,et al.Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging,nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy[J]. Journal of Food Science,2011,76(6):7.
[11] SANDOLO C,CHIARA D,BULONE M R,et al. Synergistic interaction of locust bean gum and xanthan investigated by rheology and light scattering[J]. Carbohydrate Polymers,2010,82(3):733-741.
[12]马立伟.微生物多糖热凝胶高生产强度发酵工艺研究[D].无锡:江南大学,2008.
[13]蔡路昀,冯建慧,聂小华,等.草鱼皮明胶-可得然胶共混体系流变特性及作用机理的研究[J].食品工业科技,2017,38(1):49-53.
[14] CHANDRA M V,SHAMASUNDAR B A. Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla[J]. Food Hydrocolloids,2015,48:47-54.
[15]中华人民共和国卫生部. GB 28304—2012,食品安全国家标准食品添加剂可得然胶[S]. 2012.
[16]叶剑,郑志永,詹晓北,等.热凝胶在碱溶过程的流变学和质构学行为分析[J].食品与发酵工业,2018,44(11):82-88.
[17]李里特.食品物性学[M].北京:中国农业出版社,2001.
[18] SINGH V,GUIZANI N,AL-ALAWI A,et al. Instrumental texture profile analysis(TPA)of date fruits as a function of its physico-chemical properties[J]. Industrial Crops&Products,2013,50(10):866-873.
[19] WU C,PENG S,WEN C,et al. Structural characterization and properties of konjac glucomannan/curdlan blend films[J]. Carbohydrate Polymers,2012,89(2):497-503.
[20] KUAN Y H,NAFCHI A M,HUDA N,et al. Effects of sugars on the gelation kinetics and texture of duck feet gelatin[J]. Food Hydrocolloids,2016,58(7):267-275.
[21] VITURAWONG Y, ACHAYUTHAKAN P, SUPHANTHARIKA M. Gelatinization and rheological properties of rice starch/xanthan mixtures:Effects of molecular weight of xanthan and different salts[J]. Food Chemistry,2008,111(1):106-114.
[22] SEOK L J,KIM Y S,SONG K. Transient rheological behavior of natural polysaccharide xanthan gum solutions in start-up shear flow fields:An experimental study using a strain-controlled rheometer[J]. Korea-Australia Rheology Journal,2015,27(3):227-239.
[23]朱桂兰,叶银杉,葛洁,等.低酰基结冷胶-果胶复配体系的性能[J].食品科学,2017,38(13):66-70.
[24] SAITH. Conformation,dynamics,and gelation mechanism of gel-state(1→3)-β-D-glucans revealed by C-13NMR[C] American Chemical Society,1981:125-147
[25] TADA T,MATSUMOTO T,MASUDA T. Influence of alkaline concentration on molecular association structure and viscoelastic properties of curdlan aqueous systems[J]. Biopolymers,2015,42(4):479-487.
[26] KOREEDA A,HARADA T,OGAWA K,et al. Study of the ultrastructure of gel-forming(1→3)-β-D-glucan(curdlan-type polysaccharide)by electron microscopy[J]. Carbohydrate Research,1974,33(2):396-399.