摘要
研究了不同肉桂精油/羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HPBCD)包合物添加量对κ-卡拉胶凝胶质构特性、熔凝胶温度和储能模量的影响。结果表明,κ-卡拉胶凝胶的硬度、胶黏性、咀嚼性在HPBCD包合物的添加量为3%时达到最大值,但肉桂精油/HPBCD包合物对κ-卡拉胶凝胶的弹性和内聚性影响不明显。κ-卡拉胶的凝胶、熔胶温度随包合物添加量的增加分别升高了1.65和2.1℃。κ-卡拉胶的储能模量(storage modulus,G')随包合物添加量的增加先升高后降低,且在添加量为3%时G'达到最大值。本研究结果可为环糊精包合物对κ-卡拉胶凝胶性能的影响提供理论参考。
Effects of different amounts of cinnamon essential oil(CEO)/hydroxypropyl-β-cyclodextrin(HPBCD)inclusion complex on the texture properties,melting temperature,gelling temperature and storage modulus ofκ-carrageenan gel were investigated.The results showed that the hardness,adhesiveness and chewiness ofκ-carrageenan gel reached the maximum at 3%of the addition of CEO/HPBCD inclusion complex,however the addition of CEO/HPBCD inclusion complex had no significant effect on the springiness and cohesiveness ofκ-carrageenan gel.The gelling and melting temperature increased by 1.65 and 2℃respectively with the increasing of the amount of the CEO/HPBCD inclusion complex.The storage modulus(G')of KC gels increased first and then decreased after the addition of the CEO/HPBCD inclusion complex,and G'reached maxima at 3%additive amounts.This study could provide a theoretical reference for the influence of cyclodextrin inclusion complex on the gelation ofκ-carrageenan gel.
作者
王艳丽
刘亚伟
袁超
刘祎祯
潘迎
WANG Yan-li;LIU Ya-wei;YUAN Chao;LIU Yi-zhen;PAN Ying(School of Grain and Oil,Henan University of Technology,Zhengzhou 450000,China;College of Food Science and Engineering,Qilu University of Technology,Jinan 250353,China;DZD(Shangdong)Biotechnology Co.,Ltd.,Heze 274000,China)
出处
《食品工业科技》
CAS
北大核心
2019年第20期61-65,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31571881)
河南省科技攻关项目(172102110003)
2019年山东省重点扶植区域引进急需紧缺人才项目计划
关键词
肉桂精油
羟丙基-Β-环糊精
包合物
Κ-卡拉胶
质构特性
流变特性
cinnamon essential oil
hydroxypropyl-β-cyclodextrin
inclusion complex
κ-carrangeenan
texture properties
rheological properties
