摘要
为研究冷冻处理对魔芋葡甘聚糖凝胶特性和结构的影响,分别采用空气冷冻、浸渍冷冻和超声波辅助冷冻处理魔芋葡甘聚糖(konjac glucomannan,KGM)凝胶,通过质构分析、X射线衍射、低场核磁共振、差示扫描量热、冷场扫描电子显微镜观察分析KGM凝胶性质和结构的变化。结果表明,与空气冷冻和浸渍冷冻相比,超声波辅助冷冻可以加快凝胶的降温速率,降低析水率,提高凝胶强度,且不改变KGM的结晶度。与空气冷冻相比,300 W超声波辅助冷冻KGM凝胶的析水率和强度均达到最佳,析水率降低了23.56%,凝胶强度提高了61.23%。差示扫描量热分析结果显示超声波辅助冷冻可以提高凝胶共晶点,降低解冻温度。微观形貌观察结果显示,300 W超声波辅助冷冻KGM凝胶网络结构最均匀致密、孔隙最小。综合分析,使用300 W的超声波辅助冷冻可以有效改善KGM凝胶特性,本研究可为新型KGM凝胶食品的生产提供理论指导。
Konjac glucomannan(KGM)gel was frozen by air freezing,immersion freezing and ultrasonic-assisted freezing,separately and analyzed for changes in its properties and structure by a texture analyzer,an X-ray diffractometer(XRD),low field nuclear magnetic resonance(NMR)spectroscopy,differential scanning calorimetry(DSC),and cold field scanning electron microscopy(SEM).The results showed that compared with air freezing and immersion freezing,ultrasonic-assisted freezing increased the cooling rate of the gel,reduced the syneresis rate,and increased the gel strength without changing the crystallinity of KGM.When the ultrasonic power was 300 W,the syneresis rate and strength of the gel reached their best level.Compared with air freezing,ultrasonic-assisted freezing reduced the syneresis rate by 23.56%and increased the gel strength by 61.23%.The DSC heat flow curves showed that ultrasonic-assisted freezing increased the eutectic point of the gel and lowered its thawing temperature.The microscopic images showed that the network structure of the gel frozen at an ultrasonic power of 300 W was the densest,with the smallest pores.In conclusion,300 W ultrasonic-assisted freezing can effectively improve the gel characteristics of KGM,which provides a theoretical foundation for the production of new KGM gel foods.
作者
栗俊广
徐聪
张旭玥
庞杰
陈历水
陈宇豪
白艳红
LI Junguang;XU Cong;ZHANG Xuyue;PANG Jie;CHEN Lishui;CHEN Yuhao;BAI Yanhong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Luohe Key Laboratory of Food Safety and Nutrition Health,Luohe Weilong Biotechnology Co.Ltd.,Luohe 462000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第21期111-116,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(32102045)
2022年河南省重点研发与推广专项科技攻关项目(202302110690)。
关键词
超声波辅助冷冻
魔芋葡甘聚糖
凝胶特性
ultrasonic-assisted freezing
konjac glucomannan
gel properties
