β-葡聚糖复合凝胶的超高压/热诱导制备技术及其性状评价
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摘要
采用流变学、质构、扫描电镜等分析方法,将新型超高压诱导技术和传统热处理技术制备的β-葡聚糖复合凝胶的表观和功能性质进行比较。结果表明,超高压诱导和热诱导成胶浓度分别为7%和8%,超高压诱导的β-葡聚糖复合凝胶的持水性、凝胶硬度、弹性、咀嚼性和内聚性强于热诱导的,其中,超高压诱导的β-葡聚糖复合凝胶硬度显著高于热诱导的(P<0.05),但其持油性显著低于热诱导制备的(P<0.05)。另外,超高压诱导的β-葡聚糖复合凝胶的冻融稳定性优于热诱导的。且其微观结构较为光滑、致密,孔洞分布均匀且数量和体积均小于热诱导的。
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological,texture,scanning electron microscopy and other analytical methods.The results showed that theβ-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%,respectively,and the properties in water hold capacity,gel hardness,elasticity,chewiness and internality ofβ-glucan mixed gel formed by ultra-high pressure showed the more superior,in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel(P<0.05),while the oil hold capacity of the ultrahigh-pressure induced gel was obviously lower than that of thermally induced gel(P<0.05).In addition,the ultrahigh-pressure induced gel showed better freeze-thaw stability,and a smooth,dense microstructure,which contained an uniform pore with a smaller volume than the thermally induced gel.
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological,texture,scanning electron microscopy and other analytical methods.The results showed that theβ-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%,respectively,and the properties in water hold capacity,gel hardness,elasticity,chewiness and internality ofβ-glucan mixed gel formed by ultra-high pressure showed the more superior,in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel(P<0.05),while the oil hold capacity of the ultrahigh-pressure induced gel was obviously lower than that of thermally induced gel(P<0.05).In addition,the ultrahigh-pressure induced gel showed better freeze-thaw stability,and a smooth,dense microstructure,which contained an uniform pore with a smaller volume than the thermally induced gel.
引文
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[25]曾令鹤,钱方,姜淑娟,等.酸乳体系中乳酸菌胞外多糖与蛋白相互作用研究进展[J].食品与机械,2013,29(2):246-249.
[26]陈梓铠.超高压对多糖凝胶的性能影响及应用研究[D].广州:华南理工大学,2014:45-48.
[27]陆海霞,张蕾,李学鹏,等.超高压对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国水产科学,2010,17(5):1 107-1 114.
[28]WANG L L,XIONG You-ling.In hibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability[J].Journal of Agricultural and Food Chemistry,2005,53(23):9 186-9 192.
[29]YANG Jian,DUNKER A K,POWERS J R,et al.β-Lactoglobulin molten globule induced by high pressure[J].Journal of Agricultural and Food Chemistry,2001,49(7):3 236-3 243.
[30]LUCEY J A.Formation and Physical Properties of Milk Protein Gels[J].Journal of Dairy Science,2002,85(2):281-294.
[2]IZYDORCZYK M S,BILIADERIS C G,MACRI L J,et al.Fractionation of oat(1leads to 3),(1leads to 4)-beta-D-glucans and characterisation of the fractions[J].Journal of Cereal Science,1998,27(3):321-325.
[3]ZHANG D,DOEHLERT D C,MOORE W R.Factors Affecting Viscosity of Slurries of Oat Groat Flours[J].Cereal Chemistry,1997,74(6):722-726.
[4]LAZARIDOU A,BILIADERIS C G,IZYDORCZYK M S.Molecular size effects on rheological properties of oatβ-glucans in solution and gels[J].Food Hydrocolloids,2003,17(5):693-712.
[5]B?HM N,KULICKE W M.Rheological studies of barley(1→3)(1→4)-β-glucan in concentrated solution:mechanistic and kinetic investigation of the gel formation[J].Carbohydrate Research,1999,315(3/4):302-311.
[6]TRUJILLO A J,CAPELLAS M,SALDO J,et al.Applications of high-hydrostatic pressure on milk and dairy products:a review[J].Innovative Food Science&Emerging Technologies,2002,3(4):619-626
[7]YANG Zhi,GU Qin-fen,HEMAR Y.In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction[J].Carbohydrate Polymers,2013,97(1):235-238.
[8]LI Wen-hao,BAI Yun-fei,MOUSAA S A S,et al.Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch[J].Food and Bioprocess Technology,2012,5(6):2 233-2 241.
[9]YANG Bao,JIANG Yue-ming,WANG Rui,et al.Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp[J].Food Chemistry,2009,112(2):428-431.
[10]ZHANG Zi-ye,YANG Yu-ling,TANG Xiao-zhi,et al.Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure[J].Food Chemistry,2015,188:111-118.
[11]左锋,李雪,杨舒,等.肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析[J].食品科学,2018(14):1-10.
[12]彭晶.菜籽蛋白的制备及其对白鲢鱼糜凝胶特性的影响[D].武汉:华中农业大学,2017:34-37.
[13]DOUBLIER J L,WOOD P J.Rhrological properties of aqueous solutions of(1-3)(1-4)-B-D-Glucan from oats(AvenasativaL1)[J].Cereal Chemistry,1995,72(4):335-340.
[14]申瑞玲,姚惠源.裸燕麦麸β葡聚糖的流变学特性及凝胶形成[J].食品与生物技术学报,2005,24(1):41-44.
[15]ABBASI S,DICKINSON E.Gelation ofι-carrageenan and micellar casein mixtures under high hydrostatic pressure[J].Journal of Agricultural and Food Chemistry,2004,52(6):1 705-1 714.
[16]李汴生,曾庆孝,芮汉明,等.高压对食品胶溶液流变特性的影响[J].高压物理学报,2001(1):64-69.
[17]WINTER H H,CHAMBON F.Analysis of linear viscoelasticity of a crosslinking polymer at the gel point[J].Journal of Rheology,1986,30(2):367-382.
[18]OH H E,PINDER D N,HEMAR Y,et al.Effect of highpressure treatment on various starch-in-water suspensions[J].Food Hydrocolloids,2008,22(1):150-155.
[19]SUPAVITITPATANA P,WIRJANTORO T I,APICH-ARTSRANGKOON A,et al.Addition of gelatin enhanced gelation of corn-milk yogurt[J].Food Chemistry,2008,106(1):211-216.
[20]熊丹丹,易敏之,熊恩智,等.明胶的凝胶化及凝胶强度的影响因素研究[J].江西中医药大学学报,2015(2):94-96.
[21]FISZMAN S M,LLUCH M A,SALVADOR A.Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties[J].International Dairy Journal,1999,9(12):895-901.
[22]KUMAR P,MISHRA H N.Mango soy fortified set yoghurt:Effect of stabilizer addition on physicochemical,sensory and textural properties[J].Food Chemistry,2004,87(4):501-507.
[23]CHEN Xing,CHEN Cong-gui,ZHOU Yan-zi,et al.Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containingκ-carrageenan[J].Food Hydrocolloids,2014,40:262-272.
[24]王锐.膳食纤维和超高压对重组鸭肉凝胶品质特性的影响[D].合肥:合肥工业大学,2010.
[25]曾令鹤,钱方,姜淑娟,等.酸乳体系中乳酸菌胞外多糖与蛋白相互作用研究进展[J].食品与机械,2013,29(2):246-249.
[26]陈梓铠.超高压对多糖凝胶的性能影响及应用研究[D].广州:华南理工大学,2014:45-48.
[27]陆海霞,张蕾,李学鹏,等.超高压对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国水产科学,2010,17(5):1 107-1 114.
[28]WANG L L,XIONG You-ling.In hibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability[J].Journal of Agricultural and Food Chemistry,2005,53(23):9 186-9 192.
[29]YANG Jian,DUNKER A K,POWERS J R,et al.β-Lactoglobulin molten globule induced by high pressure[J].Journal of Agricultural and Food Chemistry,2001,49(7):3 236-3 243.
[30]LUCEY J A.Formation and Physical Properties of Milk Protein Gels[J].Journal of Dairy Science,2002,85(2):281-294.