不同冷冻处理对KGM-ADSP复合乳液凝胶质构、流变和热特性的影响

Effect of different freezing treatments on the texture,rheology and thermal properties of KGM-ADSP composite emulsion gels

以魔芋葡甘聚糖(KGM)、木薯乙酰化二淀粉磷酸酯(ADSP)为原料,甲基纤维素为乳化剂,大豆植物油为油相,制备KGM-ADSP复合乳液凝胶,通过测定不同冷冻处理KGM-ADSP复合乳液凝胶和猪背脂(对照组)的色泽、白度、离心损失等,研究不同冷冻处理对KGM-ADSP复合乳液凝胶质构、流变和热特性的影响。结果表明:冷冻处理可显著提高KGM-ADSP复合乳液凝胶的白度、硬度、弹性和离心损失,降低其蒸煮损失、储能模量和损失模量,且KGM-ADSP复合乳液凝胶在升温时均不会发生油脂融化现象;经300 W超声波辅助冷冻处理后的KGM-ADSP复合乳液凝胶,其白度、质构、硬度、内聚性、咀嚼性和流变特性均与猪背脂最接近,且在一定热环境下与猪背脂的储能模量和损失模量差异较小,可作为热加工肉制品的脂肪替代物。

Konjac glucomannan(KGM)and cassava acetylated distarch phosphate starch(ADSP)were used as raw materials,methyl cellulose as emulsifying agent,and soybean oil as oil phase to prepare KGM-ADSP composite emulsion gels.The effects of different freezing treatments on the texture,rheology and thermal properties of KGM-ADSP composite emulsion gels were studied by measuring the color,whiteness,centrifugal loss,cooking loss,texture and rheology ect.of KGM-ADSP composite emulsion gels after different freezing treatments and porcine back fat(control group).The results showed that freezing treatment could significantly improve the whiteness,hardness,elasticity and centrifugal loss of KGM-ADSP composite emulsion gels,and reduce the cooking loss,storage modulus and loss modulus,and no oil melting occurred in KGM-ADSP composite emulsion gels when heating up.The whiteness,texture,hardness,cohesion,chewiness and rheological properties of KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment were closest to those of porcine back fat.The storage modulus and loss modulus of 300 W ultrasonic-assisted freezing treatment around 73℃were identical to those of porcine back fat,a And the differences in storage modulus and loss modulus between KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment and pig back fat were minimal under certain thermal environment.It could be used as the fat mimetic in hot processed meat products.