茶多酚对结冷胶凝胶性能的影响

The effect of tea polyphenols on the properties of gellan gum gels

本论文以茶多酚与低酰基结冷胶为主要原料,制备茶多酚-结冷胶复合凝胶,研究添加不同浓度的茶多酚(0.05%,0.1%,0.15%,0.2%,0.25%)对复合凝胶温度、质构性能和持水性的影响。结果表明,茶多酚的添加能提高复合凝胶温度、弹性和咀嚼性,其中弹性提高了24.36%,咀嚼性提高了35.05%。论文结果为后续对茶多酚-结冷胶复合凝胶体系的研究提供一定的理论基础,也有利于推动茶多酚和结冷胶在食品中的应用。

Tea polyphenol-gellan gel was prepared.The effects of adding different concentrations of tea polyphenols(0.05%,0.1%,0.15%,0.2%,0.25%)on gel temperature,texture properties,water holding capacity were studied.The results showed that the amount of tea polyphenols could significantly improve gel temperature,the elasticity and chew ability of the gel.The elasticity was increased by 24.36%and chew ability was increased by 35.05%,the composite system is more compact and had better elastic performance.The results of this study can be used as a reference to subsequent studies of tea polyphenol-gellan gel composite system.The study also promotes the application of tea polyphenols and gellan gel in food.