三赞胶在低脂沙拉酱中的应用研究

Study on Application of Sanxan Gum in Low-Fat Salad Dressing

文章探究了三赞胶的基本结构与性质,红外光谱和流变性质分析结果表明,三赞胶分子结构中含有大量的缔合羟基,并且具有α-和β-两种构型的糖苷键连接的以吡喃糖环为骨架的结构,符合多糖的结构特征,当三赞胶的浓度高于0.3%时表现出弱凝胶结构。通过对不同浓度的三赞胶对低脂沙拉酱的流变性质、质构特性、粒径分布、感官评价和微观结构的影响进行研究,结果表明,三赞胶由于其增稠性、乳化性及一定的弱凝胶性能可以保持低脂沙拉酱乳状液的稳定性,同时也能保持与高脂肪产品具有相似的口感,是良好的脂肪替代物。

In this paper,the basic structure and properties of Sanxan gum are investigated.The results of infrared spectroscopy and rheological property analysis show that the molecular structure of Sanxan gum contains a large amount of conjugated hydroxyl groups and has a structure with a pyranose ring as the skeleton connected by glycosidic bonds in bothα-andβ-configurations,which is in line with the structural characteristics of polysaccharides.It shows a weak gel structure when the concentration of Sanxan gum is higher than 0.3%.The rheological properties,texture properties,particle size distribution,sensory evaluation and microstructure of low-fat salad dressing with different concentrations of Sanxan gum are studied.The results show that Sanxan gum could maintain the stability of low-fat salad dressing emulsion due to its thickening,emulsification and certain weak gel properties,as well as maintain the taste similar to the high-fat product,making it a good fat substitute.