不同干燥方法对光皮木瓜籽胶功能性质的影响研究

Investigation on The Functional Properties of Chinese Quince Seed Gum Obtained by Different Drying Methods

为研究不同干燥方式对源自光皮木瓜籽胶理化性质的影响,采用冷冻干燥、真空干燥及常压烘箱干燥(50、80℃和105℃)3种干燥方式,分析不同干燥方式下木瓜籽胶的颜色变化、Zeta电位、起泡性、乳化特性和胶凝特性等指标。结果表明,105℃常压烘箱干燥的样品外观亮度最低,呈最深的暗红色。与未干燥相比,50℃烘箱干燥的光皮木瓜籽胶样品的Zeta电位下降最多(11.13 mV),显示出最高的稳定性。105℃烘箱干燥的样品具有最佳的发泡能力(45%)和泡沫稳定性(稳定时间47.9 min)。另外,50℃烘箱干燥的样品溶液乳化活性指数最高((313±16.7)m^(2)/mg)且稳定性良好;真空干燥的样品溶液乳化活性指数最低((165±8.2)m^(2)/mg)且稳定性与未干燥无显著差别。与未经处理的样品相比,所有干燥后的样品均具有较低的储能模量G′值和损耗模量G′′值,说明所有的干燥条件均显著降低了光皮木瓜籽胶的凝胶强度。文章提供了不同干燥方法下光皮木瓜籽胶的应用特性信息,有助于根据不同的应用特性选择合适的干燥方法。

The effects of different drying methods on physicochemical properties of Chinese quince seed gum derived from Chinese quince were studied.In this work,freeze-dried,vacuum-dried and oven-dried(50,80℃and 105℃)methods were adopted to investigate the functional properties of Chinese quince seed gum.The color change,Zeta potential,foaming ability,emulsifying ability and gel properties were assessed.The results showed that the samples dried in oven at 105℃had the darktest appearance with the darkest red color.Compared with the undried sample,the Zeta potential showed the highest decrease(11.13 mV)with oven-dried at 50℃,showing the highest stability.The best foaming ability(45%)and forming stability(47.9 min)was the sample obtained by oven-dried at 105℃.In addition,the sample obtained by oven-dried at 50℃showed the highest emulsifying activity index(EAI,(313±16.7)m^(2)/mg)and good stability;The EAI of the vacuum-dried sample solution displayed the lowest((165±8.2)m^(2)/mg)and there was no significant difference in stability compared to the undried samples.All samples exhibited decreased storage modulus(G′)and loss modulus(G″),suggesting that the gel strength of Chinese quince seed gum was weakened after drying.This study provides information on the application characteristics of Chinese quince seed gum under different drying methods,which helps to select appropriate drying methods based on different application characteristics.