摘要
文章研究了不同取代度对戊二酸酯化卡拉胶的凝胶强度、凝胶溶解温度、凝固温度、融化温度、流变性等凝胶性能的影响。结果表明:戊二酸酯化卡拉胶随着取代度增加,3,6-内醚半乳糖和硫酸根含量均下降,分别可下降32.4%和10.7%;凝胶强度先急剧下降后下降趋势变缓;溶解温度变化不明显;凝固温度与融化温度均有降低,分别可降低5.8 ℃和7.9 ℃;凝胶透明度逐渐升高,可达到94.0%透明度;流变分析表明戊二酸酐酯化改变卡拉胶构象转变温度下降,且其弹性模量与黏性模量同比于原卡拉胶显著降低。
The effects of different substitution degree of carrageenan on gel strength,gel dissolution temperature,coagulation temperature,melting temperature and rheological properties were studied.The results showed that with the increase of substitution degree,the contents of 3,6-AG and sulfate decreased by 32.4% and 10.7% respectively,and the gel strength decreased first and then decreased slowly.The dissolution temperature did not change significantly,and the solidification temperature and thaw temperature decreased,which decreased 5.8 ℃ and 7.9 ℃ respectively.The transparency of the gel increased gradually to 94% transparency.The rheological analysis showed that the esterification of glutaric anhydride changed the equilibrium between C sol and gel,and the conformation transition temperature of carrageenan decreased.The elastic modulus and viscosity modulus of esterification carrageenan were significantly lower than that of original carrageenan.
作者
陈福泉
陈思
洪清林
郭东旭
肖琼
翁惠芬
肖安风
CHEN Fuquan;CHEN Si;HONG Qinglin;GUO Dongxu;XIAO Qiong;WENG Huifeng;XIAO Anfeng(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;National R&D Center for Red Alga Processing Technology,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China;.Lvxin(Fujian)Food Co.,Ltd.,Zhangzhou 363100,China)
出处
《食品科技》
CAS
北大核心
2020年第12期238-244,共7页
Food Science and Technology
基金
国家自然科学基金项目(31501434)
厦门市科技计划项目(3502Z20183030)
福建省自然科学基金项目(2019J01701)。
关键词
卡拉胶
戊二酸酐
凝胶性能
carrageenan
glutaric anhydride
gel properties
