碳酸钠和碳酸钾对于魔芋葡甘露聚糖凝胶的胶体特性和分子学特性的影响
详细信息 查看官网全文
- 英文论文题名：Effects of sodium carbonate and potassium carbonate on the colloidal properties and molecular characteristics of konjac glucomannan hydrogels
- 论文作者：刘宣伯 ; 甘晶 ; Niarasawa Satoru ; Tatsumi Eizo ; 殷丽君 ; 程永强
- 英文论文作者：Liu Xuanbo ; Gan Jing ; Niarasawa Satoru ; Tatsumi Eizo ; Yin Lijun ; Cheng Yongqiang ; Beijing Key Laboratory of Functional Food from Plant Resources ; College of Food Science and Nutritional Engineering ; China Agricultural University ; Japan International Research Center for Agricultural Sciences
- 年：2016
- 作者机构：植物源功能食品北京市重点实验室食品科学与营养工程学院中国农业大学;日本国际农林水产业研究中心;
- 论文关键词：魔芋葡甘露聚糖 ; 质构分析 ; 傅立叶变换红外光谱 ; 流变学特性
- 英文论文关键词：konjac glucomannan ; texture profile analysis ; fourier transform infrared spectra ; rheological property
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.7
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：110k
- 原文格式：O
- 会议级别：全国
摘要
与众多的其他膳食纤维相比,魔芋葡甘露聚糖(KGM)有着更加优越的性能,其功效不仅仅体现在健康饮食方面,而是更多的展现出其在食品工程上的应用优势,KGM的出现极大的带动了食品行业的精细化发展,解决了在诸多食品生产中难以克服的缺陷。KGM具有水溶、持水增稠、稳定、悬浮、胶凝、粘接、成膜等多种独特的理化性质。KGM的水溶液在碱的作用下通过脱除乙酰基变为热稳定性的水凝胶。本实验制取了不同浓度(0.1M,0.2M,0.3M和0.4M)的Na_2CO_3和K_2CO_3溶液,通过脱乙酰作用诱导形成KGM水凝胶。测定了水凝胶的质构特性、扫描电子显微镜、膨胀率、流变学特性。结果表明:0.1M,0.2M,0.3M和0.4M的Na_2CO_3和K_2CO_3溶液都可以通过脱乙酰作用诱导形成KGM水凝胶,然而Na_2CO_3和K_2CO_3溶液具体的诱导机理有细微的差异。随着Na_2CO_3溶液浓度的增加,KGM凝胶的硬度、弹性、咀嚼性、弹性模量先增加再下降,在0.3M处达到最大值。而在K_2CO_3溶液当中,随着浓度的增加,KGM凝胶的硬度、弹性、咀嚼性、弹性模量一直呈现上升的趋势。扫描电子显微镜的结果表明,Na_2CO_3溶液诱导的KGM凝胶结构更加均匀致密。在本实验的条件下,0.3M Na_2CO_3最适合作为KGM水凝胶的诱导剂。
When the molecules of konjac glucomannan(KGM) lose their acetyl groups upon alkaline condition,the aqueous solution of KGM is metamorphosized into a thermally stable gel.In this study,a series of Na_2 CO_3-induced KGM hydrogels and K_2CO_3-induced KGM hydrogels with different concentrations(0.1 M,0.2M,0.3M and 0.4M) were prepared by the treatment of the deacetylation of the alkali.Several properties(texture profile analysis,scanning electron microscope,swelling ratio,fourier transform infrared spectra,X-ray diffraction and rheological property) were investigated.All these data showed that all these concentrations have the ability to facilitate the formation of the KGM hydrogels,while the specific mechanism of sodium carbonate and potassium carbonate inducing the hydrogels of konjac glucomannan were slightly different.With the concentration of alkali increasing,the value of the hardness,springiness,chewiness,gumminess,storage modulus G'of Na_2CO_3-induced KGM hydrogels growing at the beginning and then decreased.However,the gap of the hardness,springiness,chewiness,gumminess,storage modulus G' of K_2CO_3-induced KGM hydrogels increasing with the growing of concentration.All these data were consistent with the structures observed by scanning electron microscopy(SEM).Moreover,0.3M Na_2CO_3-induced KGM hydrogels had the highest hardness,storage modulus G',well-proportioned network structure and dense architecture,which meant at these experimental condition,0.3M Na_2CO_3 was the most suitable modifier to induce the formation of KGM hydrogels.
When the molecules of konjac glucomannan(KGM) lose their acetyl groups upon alkaline condition,the aqueous solution of KGM is metamorphosized into a thermally stable gel.In this study,a series of Na_2 CO_3-induced KGM hydrogels and K_2CO_3-induced KGM hydrogels with different concentrations(0.1 M,0.2M,0.3M and 0.4M) were prepared by the treatment of the deacetylation of the alkali.Several properties(texture profile analysis,scanning electron microscope,swelling ratio,fourier transform infrared spectra,X-ray diffraction and rheological property) were investigated.All these data showed that all these concentrations have the ability to facilitate the formation of the KGM hydrogels,while the specific mechanism of sodium carbonate and potassium carbonate inducing the hydrogels of konjac glucomannan were slightly different.With the concentration of alkali increasing,the value of the hardness,springiness,chewiness,gumminess,storage modulus G'of Na_2CO_3-induced KGM hydrogels growing at the beginning and then decreased.However,the gap of the hardness,springiness,chewiness,gumminess,storage modulus G' of K_2CO_3-induced KGM hydrogels increasing with the growing of concentration.All these data were consistent with the structures observed by scanning electron microscopy(SEM).Moreover,0.3M Na_2CO_3-induced KGM hydrogels had the highest hardness,storage modulus G',well-proportioned network structure and dense architecture,which meant at these experimental condition,0.3M Na_2CO_3 was the most suitable modifier to induce the formation of KGM hydrogels.
引文