利用不同碳源调控椰果凝胶产品的结构和质构特性

Using Different Carbon Sources to Control the Structure and Textural Characteristics of Coconut Gel(Nata Jelly) Products

本文研究了四种不同碳源(葡萄糖,果糖,甘露醇和乙醇)对两株木糖驹形氏杆菌(ATCC 53582和ATCC 23767)生产的椰果凝胶产量的影响,并研究了在相同碳源浓度下,由不同碳源生产的椰果凝胶的结构和力学性能。当碳源为葡萄糖且浓度为20 g/L时,木糖驹形氏杆菌ATCC 53582的椰果凝胶产量最高(6.07 g/L)。碳源浓度为30 g/L时,葡萄糖、果糖和甘露醇分别作为碳源生产的椰果凝胶的平均纤维网孔直径(分别为0.61μm、0.48μm和0.57μm)均小于乙醇为碳源生产的椰果凝胶(1.06μm);在相同椰果凝胶高度(0.50 mm)下它们的储能模量(分别为210 kPa、230 kPa和170 kPa)均大于碳源为乙醇生产的椰果凝胶(17 kPa);拉伸测试中,它们的杨氏模量(分别为3.54 MPa、6.49 MPa和5.49 MPa)也均大于碳源为乙醇生产的椰果凝胶(1.62 MPa)。

This article studied the effects of four different carbon sources(glucose, fructose, mannitol and ethanol) on the yield of coconut gels produced by two strains of Komagataeibacter(ATCC 53582 and ATCC 23767), the structure and mechanical properties of coconut gels produced from different carbon sources under the same concentration of carbon source were also studied. When the carbon source was glucose with concentration of 20 g/L, the coconut gel yield of Komagataeibacter hansenii ATCC 53582 was the highest(6.07 g/L). When the carbon source concentration was 30 g/L, the fiber pore diameters(0.61 μm, 0.48 μm and 0.57 μm, respectively) of coconut gel produced with glucose, fructose and mannitol as carbon source were all smaller than those of coconut gel produced with ethanol(1.06 μm), and their storage modulus(210 kPa, 230 kPa, and 170 kPa, respectively) at the same height of coconut gel(0.50 mm) were greater than the storage modulus of coconut gel produced with ethanol(17 kPa). In the tensile test, their Young’s modulus(3.54 MPa, 6.49 MPa, and 5.49 MPa, respectively) were also greater than the Young’s modulusof coconut gel produced with ethanol(1.62 MPa).