卡拉胶的复配特性及其在低温火腿中的应用

对κ-卡拉胶、氯化钾、魔芋胶和瓜尔豆胶的复配特性及其在低温火腿中的应用进行了研究,结果表明,当卡拉胶:氯化钾:魔芋胶:瓜尔豆胶=50:25:20:5混合时,凝胶强度达到最大值,析水率最低;当复配胶在低温火腿中按配方设计加入量为0.3%时,产品的感官评定有明显提升;质构测定中,硬度、弹性、内聚性、胶着性和咀嚼性和加单体卡拉胶比较呈显著性差异,质构特性总体明显提高,工业生产上值得推广应用.     

添加亚麻籽胶对卡拉胶乳化肠品质的影响

通过测定蒸煮损失率、析水率、质构、感官评价来考察不同添加量的亚麻籽胶乳化肠与0.2%卡拉胶乳化肠品质的差异,以及在0.2%卡拉胶乳化肠中逐渐添加亚麻籽胶对乳化肠品质的影响。实验结果显示:随着亚麻籽胶量的增加,亚麻籽胶乳化肠蒸煮损失率降低,且比卡拉胶的乳化肠低;多汁性及风味亚麻籽胶产品优于卡拉胶产品,组织结构及质地卡拉胶产品优于亚麻籽胶产品。添加了亚麻籽胶的卡拉胶乳化肠蒸煮损失率极显著降低(P<0.01),析水率下降差异不显著,硬度下降,差异显著(P<0.05);当卡拉胶与亚麻籽胶添加比例为4∶3时,感官评定结果认为产品多汁、有韧性,口感质构与0.2%卡拉胶乳化肠没有显著差异(P>0.01)。结果表明亚麻籽胶与卡拉胶具有很强的协同作用,增强了乳化肠持水持油能力。     

薯类淀粉与卡拉胶共混体系特性及其对肌原纤维蛋白凝胶特性的影响

为研究薯类淀粉与亲水性胶体(卡拉胶)之间的相互作用机理及其对肌原纤维蛋白的流变与质构的影响,以马铃薯淀粉、红薯淀粉、木薯淀粉以及混合淀粉(木薯:红薯:马铃薯=1:1:1)为原料与卡拉胶进行不同比例复配,测定卡拉胶对薯类淀粉静态流变、凝胶质构、冻融稳定性以及热力学回生特性的影响。静态流变学实验表明,薯类淀粉与卡拉胶共混体系属非牛顿流体,具假塑性流体特征,卡拉胶的加入增大了体系的表观黏度,在配比为8:2时达到最大。冻融稳定性实验表明,卡拉胶添加量越大,体系析水率越小,冻融稳定性越好;随冻融循环次数的增加,析水率变大。此外,淀粉与卡拉胶配比为9:1时,淀粉的回生率最小。将薯类淀粉/卡拉胶共混体系应用到鸡胸肉肌原纤维蛋白中发现,淀粉、卡拉胶/肌原纤维蛋白共混体系具明显剪切稀化现象,淀粉与卡拉胶的加入增强了肌原纤维蛋白触变性和表观黏度,改善了凝胶质构特性,使得体系的硬度、弹性、粘聚性和咀嚼度都得到了提升。本研究为促进薯类淀粉在肉制品中的应用,及薯类淀粉的开发利用提供一定理论依据。     

亚麻籽复配胶体系性质分析

分析亚麻籽复配胶体系性质,研究总胶浓度、钾、钠、钙离子浓度,以及柠檬酸浓度、温度和蔗糖浓度对亚麻籽复配胶体系性质的影响。以魔芋胶、卡拉胶、亚麻籽胶为原料制备亚麻籽复配胶,测定亚麻籽复配胶体系的质构、凝胶透明度、析水率,采用扫描电镜(SEM)、红外光谱检测魔芋胶、卡拉胶和亚麻籽胶复配前后的结构性质变化。实验表明:当总胶浓度增大,亚麻籽复配胶的凝胶透明度和析水率均降低。随着NaCl浓度的增大,亚麻籽复配胶的体系析水率先减小后增大,凝胶透明度增加。增大KCl的浓度,亚麻籽复配胶的凝胶透明度和析水率均增大。增加CaCl_2的添加量,亚麻籽复配胶的析水率先增大然后降低再增大,凝胶透明度增大。亚麻籽复配胶的析水率随着柠檬酸添加量的增加而先增大后降低再增加,凝胶透明度先降低再增大。升高水浴温度,凝胶析水率先降低后增加,凝胶透明度增大。蔗糖浓度增大,亚麻籽复配胶析水率降低,凝胶透明度增大;由此可见3种胶体之间存在相互作用力。     

Κ-卡拉胶、复合磷酸盐和蛋清粉对高水分鱼丸水分和质构特性的影响

文章以持水力、蒸煮损失、贮藏析水率、低场核磁T2横向弛豫时间及峰比例、全质构和凝胶特性等为指标,考察了κ-卡拉胶、复合磷酸盐和蛋清粉对高水分鱼丸水分和质构特性的影响。结果发现,κ-卡拉胶和蛋清粉能显著提高鱼丸的持水力,同时减少了鱼丸的蒸煮损失和贮藏析水率。复合磷酸盐对鱼丸蒸煮损失没有显著影响,但复合磷酸盐添加量为0.3%时,鱼丸贮藏7 d后的析水率最低为0.93%。在3种外源添加物的作用下,增强了凝胶内部结合水和不易流动水的稳定性,结合水和自由水的含量也略有增多,但不易流动水的比例却减少了。3种外源添加物均能显著提高鱼丸的硬度和咀嚼性,但对凝胶特性的改善效果不显著,其中κ-卡拉胶对鱼丸硬度、咀嚼性和弹性的影响最明显。扫描电子显微镜的结果显示,3种添加物均能减小鱼糜凝胶三维网状结构间的间隙,使结构更加紧密,其中κ-卡拉胶和蛋清粉的效果最明显。     

大豆分离蛋白-阴离子多糖复合体系凝胶质构特性研究

大豆分离蛋白的许多重要的功能特性,会因为一些多糖类的添加而大大改善,例如可以提高食品体系的凝胶质构特性等。本文在前人研究的基础上,考察了添加黄原胶、卡拉胶和海藻酸钠对大豆分离蛋白的凝胶特性的影响,结果表明：卡拉胶、黄原胶和海藻酸钠添加量均为0.2%时,复合体系凝胶的破裂强度、硬度和黏附性都依次减小;卡拉胶-大豆分离蛋白复合体系凝胶的破裂强度、硬度和黏附性均随卡拉胶的添加量的增加而增加;pH值对凝胶质构特性的影响相对较为复杂,pH值6.5时凝胶的黏附性具有最大值,而pH值7.5时凝胶的硬度和破裂强度具有最大值;随着NaCl添加量的增加,凝胶的硬度呈现逐渐增加的趋势,破裂强度在3%时出现最大值,黏附性在4%时出现最大值;在测定范围内,温度对凝胶的硬度和破裂强度的影响不显著,但对其黏附性的影响较大,在85℃时出现最大值,之后则迅速减小。     

低温火腿专用注射胶体的研究

刺槐豆胶可以提高K-卡拉胶凝胶强度、弹性,降低卡拉胶的析水率。当卡拉胶∶刺槐豆胶∶葡萄糖为48.75∶1.25∶50时,复合胶体凝胶强度、弹性、析水率分别为436g、7.14mm、2.39%。复合胶体的凝胶强度、弹性都优于市售卡拉胶。     

魔芋胶与卡拉胶复配优化驴头骨肉冻凝胶特性

以驴头骨肉冻的持水力、质构、流变性及感官评分为指标,改变复配胶中魔芋胶卡拉胶的质量比及体系中NaCl、蔗糖添加量,研究其对驴头骨肉冻凝胶特性的影响。结果表明,卡拉胶在复配胶中起主导作用时,可以明显提高驴头骨肉冻的凝胶特性,当魔芋胶/卡拉胶质量比为1∶4时,体系的黏弹性最好,硬度和咀嚼性最高。因此,通过添加魔芋胶/卡拉胶复配胶优化驴头骨肉冻生产的方法可行。在上述体系中添加NaCl或蔗糖可导致体系凝胶特性发生显著变化,适量的NaCl可以提高体系的持水性和质构特性,而蔗糖会使凝胶结构减弱,产品感官品质下降。综合质构和口感方面,在100 g样品中添加1.0 g复配胶(魔芋胶/卡拉胶质量比1∶4)制备的驴头骨肉冻中每100 g添加0.2 g NaCl可得到较好的产品,蔗糖添加量为4.0 g/100 g时甜度合适。     

海藻酸钠复合胶性能与火腿肠质构相关性研究

选取三个厂家海藻酸钠复合胶为研究对象,以凝胶时间、析水率、质构指标为评价指标,研究了三种海藻酸钠复合胶对火腿肠质构指标的影响及其凝胶时间、析水率与火腿肠质构指标的相关性,结果表明:三种海藻酸钠复配胶凝胶时间、析水率、质构指标之间均有差异,其中样品2凝胶时间最短,水胶保水性最好,重组脂肪析水率最高,破断强度和凹陷深度均最低,与样品1和样品3均有显著差异(P<0.05);海藻酸钠复合胶在质构指标和感官指标上均能提高火腿肠的品质,其中样品1和样品3对火腿肠的品质改善更显著(P<0.05);相关性分析表明,火腿肠硬度、咀嚼性与海藻酸钠复合胶凝胶时间呈显著正相关(P<0.05),与海藻酸钠水胶析水率呈显著正相关(P<0.05),而与复合脂肪胶体析水率呈极显著负相关(P<0.01)。     

κ-卡拉胶影响大豆分离蛋白乳浊液稳定性的研究

研究了卡拉胶对大豆分离蛋白乳浊液粒度分布、乳析率和离心沉淀率的影响,在此基础上分析了静置过程中乳浊液粒径与乳析率、离心沉淀率之间相关性,结果表明:乳浊液粒径随卡拉胶浓度由小到大依次为0.03%<空白样<0.06%<0.09%;而体系的表观粘度随卡拉胶浓度的增大而升高;静置过程中乳浊液顶部粒径d3,2与乳析率有较好的相关性;乳浊液底部d3,2与离心沉淀率有很好的相关性。进一步分析了其可能的作用机理:卡拉胶低浓度时,卡拉胶分子被吸附到液滴的蛋白质正电荷区域,增加了液滴间的静电排斥,从而增加了体系的絮凝稳定性;随着卡拉胶浓度增大,卡拉胶会引起体系排斥絮凝。     

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

Sweetness–texture interactions were investigated in model dairy desserts varying in both sucrose concentration and carrageenan composition (κ-, ι-, λ-carrageenans or an equal-weight mixture of the three). Nineteen panellists evaluated sweetness and five oral texture attributes while instrumental texture was characterised by penetrometry. For each carrageenan composition, sweetness significantly increased with sucrose. Rheological profiles or oral texture attributes allowed to distinguish four matrices. Sweetness–texture interactions were observed but no common rule was applied. On the one hand, firmness of κ-carrageenan desserts, springiness and firmness of ι-carrageenan desserts, unctuousness of λ-carrageenan desserts and brittleness and unctuousness of mix-carrageenan ones increased with sucrose concentration. These changes can be partly attributed to changes in the mechanical profiles. On the other hand, variation of carrageenan composition modified sweetness assessment at higher concentrations, λ-carrageenan desserts being the sweetest and ι-carrageenan desserts the least sweet. A model, which considered carrageenan composition, sucrose concentration and their interactions, was established to relate sweetness and composition of the desserts.     

Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.     

Interactions between κ-carrageenan,milk proteins and modified starch in sterilized dairy desserts

Sterilized dairy desserts were prepared using five ingredients: κ-carrageenan, skimmed milk powder, adipate cross-linked acetyl substituted waxy maize starch, sucrose and water. An experimental mixture design was used to study the influence of varying concentrations of carrageenan, milk powder and starch on the dessert properties, while the sucrose and water content was kept constant. Starch was shown to have a larger influence on the complex modulus, while milk powder contributed more to the gel strength of the desserts, determined by a penetration test. Also, increasing amounts of carrageenan and starch led to a decrease in the occurrence of syneresis. Results seem to suggest that the interaction between casein and carrageenan, that is well described for model systems, also takes place in sterilized dairy desserts and that the rheological properties are importantly affected by the exclusion effect of starch.     

物理作用力对κ-卡拉胶凝胶体质构特性影响的研究

研究了不同的盐类和有机试剂对κ 卡拉胶凝胶体质构特性的影响。结果表明 ,NaCl和NaSCN对凝胶特性的影响显著不同 ,随着NaCl浓度的增加 ,卡拉胶的硬度和破裂强度逐渐增加但凝胶体的其他特性即下降 ;NaSCN在低浓度时 (≤ 0 1mol/L)显著增加了凝胶体的硬度和破裂强度 ,而其他特性也下降。随着NaSCN浓度的增加 (>0 1mol/L) ,凝胶体的所有特性都下降 ;添加 0 1mol/L的KCl和KSCN极大的提高了凝胶体的质构特性。KCl和KSCN对凝胶体质构特性的影响趋势相似 ,但KCl的影响更大。氢键也是κ 卡拉胶形成凝胶的主要作用力     

Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts

The addition of salts to carrageenan and locust bean gum gels functions to improve the characteristics of texture, thereby increasing gel strength. This effect is widely studied in gels of model systems but is studied to a lesser extent in complex systems, such as fruit preserves. The objective of this study was to evaluate the effect of adding salts on the rheological behavior of functional sugar-free guava preserves, as well as to correlate the rheological parameters. To this end, three types of texture properties were analyzed (texture profile, stress relaxation and uniaxial compression) in functional sugar-free guava preserves prepared with different concentrations of KCl and CaCl₂ salt. The analyses were performed with a texturometer (Stable Micro Systems, Model TA - XT2i), and the parameters were analyzed using a Scott-Knott test at 5% probability, principal components analysis and Pearson correlation. CaCl₂ was more effective for improving the characteristics of texture, especially gel strength (concentration near the F3: 0.33%), whereas KCl addition degraded gel strength. In the analysis of test relaxation, the Maxwell model parameters provided better discrimination between samples than the Peleg model parameters. Positive and negative correlations were observed, and the parameters of hardness, adhesiveness and elastic modulus ideal (E₁) were the most correlated with other rheological parameters.     

EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.     

Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology

Varying levels of carrageenan (0.1–0.7% w/v) and jackfruit puree (10–20% w/v) were incorporated into goat's milk Dadih (a traditional Malaysian dairy dessert), and texture attributes were obtained in the texture profile output. The desired texture was achieved by determining the optimum concentrations of carrageenan and jackfruit puree used, using response surface methodology. Hardness was significantly affected by both carrageenan and jackfruit puree concentration, while gumminess and elasticity were mainly affected by carrageenan. Graphical optimisation showed that Dadih with textural properties comparable with market could be obtained by incorporating 0.2% of carrageenan and 14.9% of jackfruit puree into the goat's milk Dadih.     

工艺条件对奶冻品质影响的研究

为阐明工艺条件对奶冻品质的影响,选取水化、均质和杀菌方式3个关键工艺点为研究对象,以产品的硬度、弹性和d_4,3值为指标,采用L₉（3⁴）正交实验对水化温度、水化时间及均质压力进行优化,同时研究了杀菌温度和杀菌时间对奶冻质构特性、粒径分布和感官品质的影响。结果表明,在75℃水化15min,采用30MPa均质使奶冻获得较优的硬度、弹性和d_4,3值;100℃/30min杀菌处理得到的产品粒径较小,呈现乳白色有光泽且硬度、弹性、胶着性和咀嚼性能等质构指标都优于137℃/5s和121℃/15min的感官品质。此工艺操作简单、稳定性好、可行性高。      

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

The addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9‐point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods.     

卵清蛋白对卡拉胶功能特性的影响

在卡拉胶中添加适量的卵清蛋白,能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。通过与单一卡拉胶以及在卡拉胶中添加0.2%的氯化钾等传统制作果冻的方法相比较,结果表明:以卡拉胶与卵清蛋白配比为4∶1制成的果冻在凝胶强度、持水性、弹性、柔韧性和口感等方面都有很大的改善。经环境扫描电镜显示,添加卵清蛋白的卡拉胶所形成的凝胶网络更加完整、均匀和致密。