| 不同木薯淀粉对冻融魔芋葡甘聚糖凝胶特性的比较分析 |
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| 引用本文： | 徐聪,栗俊广,张旭玥,赵电波,陈历水,孙芳菲,白艳红.不同木薯淀粉对冻融魔芋葡甘聚糖凝胶特性的比较分析[J].现代食品科技,2022,38(5):145-151. |
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| 作者姓名： | 徐聪 栗俊广 张旭玥 赵电波 陈历水 孙芳菲 白艳红 |
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| 作者单位： | （1.郑州轻工业大学食品与生物工程学院，河南省冷链食品质量安全控制重点实验室，河南郑州 450001）;（1.郑州轻工业大学食品与生物工程学院，河南省冷链食品质量安全控制重点实验室，河南郑州 450001）
（2.食品生产与安全河南省协同创新中心，河南郑州 450001）;（3.漯河市卫龙生物技术有限公司，漯河市食品安全与营养健康重点实验室，河南漯河 462000） |
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| 基金项目： | 国家重点研发计划项目（2018YFD0401200）；河南省重点研发与推广专项科技攻关项目（222102110049） |
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| 摘 要： | 为探究不同木薯淀粉对冻融魔芋葡甘聚糖凝胶的影响，采用木薯淀粉（cassava starch，CS）、木薯醋酸酯淀粉（starch acetate，SA）、木薯乙酰化二淀粉己二酸酯淀粉（acetylated di-starch adipate，ADA）、木薯乙酰化二淀粉磷酸酯淀粉（acetylated di-starch phosphate starch，ADP）四种市售淀粉代替37.5%魔芋葡甘聚糖（konjac glucomannan，KGM），制备冻融脱乙酰KGM/淀粉复合凝胶。通过质构仪、傅里叶红外光谱仪、热重分析仪、冷场扫描电镜分析其凝胶特性的变化。结果表明，4种木薯淀粉可以改善冻融KGM凝胶的凝胶特性，但不同木薯淀粉间存在差异，KGM/ADP凝胶表现出最优的保水性和热稳定性，与KGM凝胶相比，其析水率从29.75%下降至8.71%，持水率从73.68%提高至87.42%，硬度从274.36 g下降至176.33 g，弹性、内聚性及回复性无显著差异；不同木薯淀粉均未影响葡甘聚糖的脱乙酰行为和结晶形态，但ADP可以改变冻融KGM凝胶微观形貌，提高其抗脱水收缩能力。综合分析，ADP代替部分魔芋葡甘聚糖改善冻融KGM凝胶特性效果最佳，为其在魔芋凝胶食品的应用提供指导。
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| 关 键 词： | 魔芋葡甘聚糖 木薯改性淀粉 保水性 质构特性 微观形貌 |
| 收稿时间： | 2021/8/14 0:00:00 |
Comparative Analysis of Gel Properties of Different Cassava Starch to Freeze-thaw Konjac Glucomannan Gels |
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| XU Cong,LI Junguang,ZHANG Xuyue,ZHAO Dianbo,CHEN Lishui,SUN Fangfei,BAI Yanhong.Comparative Analysis of Gel Properties of Different Cassava Starch to Freeze-thaw Konjac Glucomannan Gels[J].Modern Food Science & Technology,2022,38(5):145-151. |
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| Authors: | XU Cong LI Junguang ZHANG Xuyue ZHAO Dianbo CHEN Lishui SUN Fangfei BAI Yanhong |
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| Affiliation: | (1.College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China);(1.College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China) (2.Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China);(3.LuoheWeilong Biotechnology Co. LTD., Luohe Key Laboratory of Food Safety and Nutrition & Health, Luohe 462000, China) |
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| Abstract: | In order to explore the influence of different cassava starch on gel properties of freeze-thaw konjac glucomannan (KGM) gels, four kinds of commercially available starch: cassava starch (CS), cassava acetate starch (SA), cassava acetylated di-starch adipate starch (ADA) and cassava acetylated di-starch phosphate starch (ADP) were used to replace 37.5% KGM to prepare the freeze-thaw deacetylated KGM/starch composite gel. The changes of the gel properties were investigated by using texture analyzer, Fourier transform infrared spectroscopy, synchronous thermogravimetric analyzer and cold field scanning electron microscope. The results showed that four cassava starch could significantly improve the gel properties of freeze-thaw KGM gel, but there were differences among different cassava starch. KGM/ADP gel showed the best water retention and thermal stability. Compared with KGM gel, the water separation rate decreased from 29.75% to 8.71%, the water retention rate increased from 73.68% to 87.42%, and the hardness decreased from 274.36 g to 176.33 g. There were no significant differences in elasticity, cohesion and recovery. Different cassava starch did not affect the deacetylation behavior and crystal morphology of glucomannan, but ADP could change the microstructure of freeze-thaw KGM gel and improve its shrinkage resistance. In summary, ADP can replace part of KGM to improve the properties of freeze-thaw KGM gel, which provides guidance for its application in konjac gel food. |
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| Keywords: | konjac glucomannan cassava modified starch water retention texture characteristics microstructure |
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