假酸浆子胶与海藻酸钠凝胶球的质构特性

The texture properties of gel beads from Nicandra physaloides( L.) Gaerthseed gum and sodium alginate

制备了假酸浆子胶、海藻酸钠以及二者混胶的凝胶球,研究了混胶的最佳配比,并且利用质构仪对胶球的硬度、咀嚼性、回弹性进行了分析,结果表明:在不同胶体浓度、钙浓度、凝胶时间、温度和p H条件下,假酸浆胶球的硬度和咀嚼度均低于海藻酸钠胶球;海藻酸钠胶球的硬度和咀嚼度均随着胶体浓度增大而增大,随凝胶温度升高而降低;假酸浆胶球的硬度也随胶体浓度增大而增大,随凝胶温度升高而降低,但当胶体浓度达到10 g/L之后,假酸浆胶球咀嚼度达到最大,并趋于平稳;p H<3时假酸浆凝胶硬度、咀嚼度的稳定性高于海藻酸钠凝胶;海藻酸钠胶球的回弹性高于假酸浆胶球,但胶球易破裂;通过胶体复配可有效提高假酸浆凝胶初始硬度和咀嚼度,假酸浆和海藻酸钠质量比为3∶7时,混胶凝胶球呈现出较好的质构特性。

Gel beads from Nicandra physaloides（ L.） Gaerth（ NPG） seed gum,sodium alginate and mixed gel of them were prepared successfully.In this paper,the best mass ratio of NPG seed gum and sodium alginate were investigated,the hardness,chewiness and resilience of gel beads were studied by texture analyzer.The results showed that： under different factors such as gel concentration,calcium concentration,gel-time,temperature and p H value,the hardness and chewiness of NPG gel beads were lower than sodium alginate gel beads.The hardness and chewiness of sodium alginate gel beads increased with the increase of colloidal concentration,and decreased with the increase of gel temperature.Moreover,the hardness of NPG gel beads also increased with the increase of colloidal concentration,and decreased with the increase of gel temperature,and when the concentration of gel was 10 g/L,the chewiness had reached the maximum and tended to be stable.When p H 3,the stability of hardness and chewiness of NPG gel beads were better than sodium alginate gel beads,and the resilience of sodium alginate gel beads was better than NPG gel beads,but sodium alginate gel beads were break easily.Through the combination of gel can effectively improve the initial hardness and chewiness of the NPG gel beads,when the mass ratio of NPG to sodium alginate was3∶ 7,the texture properties of mixed system were the best.