多频脉冲超声对以赤藓糖醇为共溶质的桃浆-卡拉胶共混凝胶体系性质的影响

Effect of Multi-Frequency Pulsed Ultrasound on the Properties of Peach Pulp-Carrageenan Blend Gel System with Erythritol as Cosolute

本实验构建以赤藓糖醇为共溶质的桃浆-卡拉胶共混凝胶体系,系统研究了多频脉冲超声(20 kHz、20+28 kHz和20+28+40 kHz)对共混凝胶体系的影响。流变学分析结果表明所构建的共混凝胶体系为假塑性流体,随着脉冲超声频率的增加,体系稠度系数增大,流动指数减小。动态流变学特性分析表明,单频和双频脉冲超声会使弹性模量(G′)和损耗模量(G″)升高,三频脉冲超声则降低G′和G″。多频脉冲超声处理产生的空化效应能够降低体系粒径,其中三频脉冲超声处理时下降最为显著,D_(50)、D_[4,3]、D_[3,2]相比对照组分别下降了12.32%、9.80%和7.57%。多频脉冲超声会增大共混凝胶体系的相位角绝对值和电导率,降低阻抗;其中与对照组相比,三频脉冲超声处理样品的相位角绝对值升高35.82%,电导率升高10.15%,阻抗降低38.52%。随着脉冲超声频率的增加,共混体系与水的缔合性增强,出现结合水信号。脉冲超声处理后的样品傅里叶变换红外吸收光谱中未发现新吸收峰,表明超声没有对体系的功能基团造成破坏,仅对氢键产生影响。单频和双频脉冲超声处理会使共混凝胶体系的微观孔隙变大,三频脉冲超声则会使孔隙更为致密和均匀。本研究可为改善卡拉胶共混凝胶制品特性及开发凝胶型桃浆制品应用提供参考。

The effect of multi-frequency pulsed ultrasound(20 kHz,20+28 kHz,and 20+28+40 kHz)on characteristics of a peach pulp-κ-carrageenan blend gel system containing erythritol as a cosolute was systematically studied.Rheological analysis showed that the blend gel system was a pseudoplastic fluid.With the increase in pulsed ultrasound frequency,the consistency coefficient increased and the flow index decreased.Dynamic rheological analysis showed that single-frequency and dual-frequency pulsed ultrasound could significantly enhance the elastic modulus(G′)and viscosity modulus(G″),while triple-frequency pulsed ultrasound had the opposite effect.The particle size was significantly reduced by the cavitation effect produced by multi-frequency pulsed ultrasound,the effect being most pronounced with triple-frequency pulsed ultrasound.Compared with the control group,D_(50),D_[4,3],and D_[3,2]of the samples treated by triple-frequency pulsed ultrasound were decreased by 12.32%,9.80%and 7.57%,respectively.Additionally,multi-frequency pulsed ultrasound could increase the absolute value of the phase angle and conductivity,and reduce the impedance value.Compared with the control group,the absolute value of the phase angle and the conductivity were increased by 35.82%and 10.15%in the triple-frequency pulsed ultrasound group,respectively;and the impedance value was reduced by 38.52%.As the pulsed ultrasound frequency increased,the association between the blend system and water was enhanced,so that a bound water signal appeared.No new absorption peaks were found in the Fourier transform infrared spectra of ultrasound-treated samples,indicating that ultrasound treatment did not destroy the functional groups,but instead only strengthened hydrogen bonding.The micropores of the blend gel system were enlarged by both single-frequency and dual-frequency pulsed ultrasound treatments,while triple-frequency pulsed ultrasound treatment resulted in denser and more uniform pores.This study can provide a reference for improving the quality of blend gels ofκ-carrageenan and developing gel-like peach pulp products.