银耳多糖与结冷胶复配体系的流变及凝胶特性

对不同质量浓度的银耳多糖溶液、结冷胶溶液（均为0.4、0.8、1.2、1.6、2.0 g/100 mL）及不同质量比（1.6∶0.4、1.2∶0.8、0.8∶1.2、0.4∶1.6）的银耳多糖/结冷胶复配体系的流变和凝胶特性进行研究，初步探讨其相互作用机理。结果表明，随着银耳多糖质量比的提高，复配体系的表观黏度和动态黏弹性增加，储能模量（G’）和损耗模量（G”）增加。复配体系的触变环随银耳多糖质量比例的增加而减小，说明银耳多糖可以改善复配体系的触变性。质构分析和持水性测试结果表明，结冷胶是银耳多糖/结冷胶复配凝胶强度和硬度的决定性因素，银耳多糖可以明显提高复配体系的弹性、黏性和持水性。基于傅里叶变换红外光谱和低温扫描电子显微镜分析，初步判断在复配体系中银耳多糖与结冷胶之间存在相互作用，形成了凝胶网络结构。

Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures

Rheological and gelling properties of Tremella fuciformis polysaccharide (TFP) and gellan gum (GG) at different concentrations (2.0, 1.6, 1.2, 0.8 and 0.4 g/100 mL) as well as their mixtures at different mass ratios (1.6:0.4, 1.2:0.8, 0.8:1.2 and 0.4:1.6) were studied, and the interaction mechanism between them was discussed. The results showed that the apparent viscosity and dynamic viscoelasticity of the TFP-gellan mixtures with increasing proportion of TFP, and so did the storage modulus (G’) and loss modulus (G”) increased. The area of thixotropic loop decreased with increasing proportion of TFP, indicating that TFP could improve the thixotropy of the mixtures. Texture profile analysis and water holding capacity (WHC) tests showed that gellan gum was the decisive factor for the gel strength and hardness of the mixed gels. TFP contributed significantly to the springiness, stickiness and WHC. Fourier-transform infrared (FTIR) spectroscopy showed that there was an interaction between gellan gum and TFP in their mixed system, and a gel network structure was formed as observed by cryogenic scanning electron microscopy.