羧甲基淀粉钠与凝胶性多糖的应用及发展

分别介绍了羧甲基淀粉钠和魔芋胶、海藻酸钠与卡拉胶等三种凝胶性多糖的结构性质及其在食品等工业中的应用.羧甲基淀粉具有好的分散力和结合力、吸湿性、乳化性,稳定性好,透明度好等特点.作为食品的乳化剂、稳定剂及增稠剂,使组织细腻且可口性好,可显著提高食品品质及风味.海藻酸钠在水中具有良好的溶解特性、凝胶特性、生物相容性、成膜性、稳定性和螯合性,用作食品添加剂、澄清剂和增稠剂.魔芋胶具有良好的成膜性和凝胶性,具有流变性、增稠性、增效性、黏结性、吸水性、成膜性、衍生性等性质.卡拉胶具有形成亲水胶体、凝胶、增稠、乳化、成膜、稳定分散等特性,在食品工业中的作用主要表现在具有凝胶、增稠和蛋白反应性三个方面.同时对羧甲基淀粉钠和一种凝胶性多糖共混的一些研究作了简要阐述,并根据各自的特性展望了它们的发展方向.     

可得然胶功能性质及其在食品中的应用研究进展

可得然胶是一种微生物胞外多糖,具有良好的凝胶性、持水性、增稠性及冻融稳定等特性,在食品工业中得到广泛的应用。随着可得然胶应用研究的不断深入,近年来有关可得然胶的报道越来越多。本文综述了可得然胶的来源、化学结构及功能特性,重点阐述了可得然胶在各类食品加工领域应用的最新进展,以期为可得然胶进一步在食品加工中的应用提供理论参考。     

食品增稠胶的性能比较和应用技术

食品增稠胶的性能比较和应用技术孙培冬，彭奇均，肖钢（无锡轻工大学无锡，２１４０３６）前言增稠胶是在食品工业中用来提高粘度或形成凝胶的一类重要食品添加剂，它们常同时起看稳定食品体系的乳化或悬浊状态、保持水分、改善食品口味和外观等其他各种重要作用。迄今世...     

多糖类食品胶体的功能特性及其在食品加工中的应用研究进展

食品胶体是指食品中常见的多组分非均相分散体系,根据组分可划分为蛋白类胶体和多糖类胶体,通常具有增稠、乳化、悬浮、胶凝、黏合、持水、稳定、成膜等重要功能,并且广泛应用于食品加工业等众多领域。本文综述了食品胶体的概念、组成、基本分类,重点阐述了典型的多糖胶体（卡拉胶、琼脂、海藻酸钠、阿拉伯胶、瓜尔豆胶、魔芋胶、黄原胶、结冷胶以及可得然胶）的功能特性,包括流变学特性、凝胶性、稳定性、复配性等;总结了海藻类、植物类、微生物类多糖胶体在食品加工业中的应用现状并展望其发展前景,为进一步开发和利用多糖类食品胶体提供理论依据和实践应用基础。     

魔芋葡甘聚糖的增稠特性及其在食品中的应用

魔芋葡甘聚糖是目前所发现植物类水溶性食用胶中粘度最高的一种高分子多糖,是世界公认的天然健康食品和食品添加剂,具有胶凝性、增稠性、粘结性、悬浮性和乳化性等多种特性,和绝大多数阳离子型、阴离子型和非离子型食用胶类都有互溶性、协同性或增效性,作为天然、健康、安全的食品增稠剂,可广泛应用于饮料、果冻、冰淇淋、肉制品、面制品等食品中。本文综述了魔芋葡甘聚糖的结构、食用安全性、增稠特性及其在食品中的应用,并对其应用前景进行了展望。     

魔芋葡甘聚糖的结构、性质及其在食品中的应用

魔芋葡甘聚糖是一种由D-葡萄糖和D-甘露糖通过β-1,4-糖苷键结合而成的天然高分子杂多糖,具有独特的结构、功能及理化性质,其作为一种可溶性膳食纤维在食品工业中有很好的应用前景。魔芋葡甘聚糖由于其具有优良的亲水性、凝胶性、乳化性、成膜作用和增稠作用,在食品中应用广泛。文章就魔芋葡甘聚糖的结构、理化性质、功能特性及其在食品工业中的应用进行了介绍,为魔芋葡甘聚糖在食品工业中的开发利用提供了一定的参考。     

浅析食用变性淀粉的应用特性

简要介绍了淀粉变性处理的原理、方法，着重阐述了食用变性淀粉的增稠稳定、乳化、胶凝、替代脂肪和用作载体等应用特性，并展望了我国变性淀粉业的发展前景。     

天然抗氧化功能细菌胞外多糖的流变性研究

对一株葡糖杆菌胞外多糖的增稠性、触变性等流变学特性进行了初步的研究,结果表明,该胞外多糖具有良好的增稠性,呈现高度的假塑性,并且有广泛的耐盐性和耐酸碱性,可与黄原胶等食品胶协同增稠,在食品添加剂领域具有良好的应用潜力。     

非淀粉成分对淀粉糊化特性的影响

淀粉在粮食、饲料和食品工业中应用广泛,起着增稠、胶凝、增稳的作用。淀粉糊化有利于改善食品口感,促进营养物质的消化吸收,提高食品的营养价值。以往研究多注重淀粉及其在食品中的应用,容易忽略非淀粉成分的存在以及这些成分对淀粉功能的影响。综述了pH值、盐、糖、脂肪、蛋白质、亲水性胶体以及乳化剂对淀粉糊化特性的影响,为淀粉在食品工业中的进一步研究和应用提供参考。     

结冷胶凝胶特性及在食品工业中的应用

目的:介绍新型微生物多糖--结冷胶的凝胶特性及其在食品工业中的应用现状和前景.方法:查阅今年来国内外的相关文献报道,并进行分析、整理和归纳.结果:结冷胶组织相容性和复配性能良好,具有良好的透明性,凝胶性能卓越,具有独特的胶凝和融化温度,可形成多种凝胶质构,在极低的用量下形成的预(弱)凝胶可以发挥良好的悬浮、稳定作用.结论:结冷胶作为一种新型凝胶剂,其优异的性能将在食品工业中得到广泛应用.     

Improvement and modification of whey protein gel texture using polysaccharides

Whey proteins (WP) and polysaccharides are two gelling biopolymers used in the food industry for their wide range of rheological and textural properties. Mixed gels containing more than one gelling agent are usually classified into three types: interpenetrating, coupled, and phase-separated networks. Large deformation behavior of whey protein gels mixed with polysaccharides is presented. pH, and the concentration and nature of the cations added in the system, affect both protein and polysaccharide gels. These factors will also modify the mixing behavior of protein-polysaccharide solutions. The effect of cations and pH are respectively explained using WP/κ-carrageenan and WP/pectin systems. Under the conditions studied, two types of mixed systems were obtained: one with two gelling biopolymers (WP/κ-carrageenan), and the other where protein is the only gelling biopolymer (WP/pectin). Conditions favoring incompatibility can lead to spherical inclusions of whey protein.     

Use of hydrocolloids as cryoprotectant for frozen foods

Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.     

Application of high‐pressure homogenization on gums

High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry     

Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

This article details recent research conducted on the complexation between milk proteins and polysaccharides and the properties of the complexes, and the application of such relationships to the food industry. Complexation between proteins and polysaccharides through electrostatic interactions gives either soluble complexes in a stable solution or insoluble complexes, leading to phase separation. The formation and the stability of these complexes are influenced by pH, ionic strength, ratio of protein to polysaccharide, charge density of protein and polysaccharide as well as processing conditions (temperature, shearing and time). The functional properties of milk proteins, such as solubility, surface activity, conformational stability, gel‐forming ability, emulsifying properties and foaming properties, are improved through the formation of complexes with polysaccharides. These changes in the functional properties provide opportunities to create new ingredients for the food industry.     

魔芋胶的功能特性及其在肉制品中的应用

魔芋胶作为一种可溶性膳食纤维,具有增稠性、乳化性、黏结性、吸水性等功能特性,已广泛应用于饮料、果冻、冰淇淋、肉制品、面制品等食品中。本文综述了魔芋胶的结构、功能特性以及在肉制品中的具体应用,并对其应用前景进行了展望。     

Carrageenans and their use in meat products

Carrageenans are sulfated linear polysaccharides of D‐galactose and 3,6‐anhydro‐D‐galactose extracted from red seaweeds. They have been used by the food industry for their gelling, thickening, and stabilizing properties, and more recently by the meat industry for reduced fat products. Meat is a complex system of muscle tissue, connective tissue, fat, and water; during processing, numerous interactions occur among all these components. These interactions are responsible for the functional properties of the meat system. In meat products, carrageenans contribute to gel formation and water retention. Their addition is of special interest in low‐fat meat products because fat reduction often leads to unacceptable, tough textures. When carrageenans are incorporated in these formulations, they improve the textural characteristics of the product by decreasing toughness and increasing juiciness. Although carrageenan interactions with milk proteins have been studied extensively, the mechanism by which carrageenans interact with meat proteins and the other meat components is not fully understood.     

微波辅助提取银耳多糖工艺优化及其流变、凝胶特性

优化微波辅助提取银耳多糖工艺,并研究银耳多糖的流变特性及凝胶特性。利用单因素试验和正交试验确定最佳提取条件为液料比50∶1（mL/g）、粒度120 目、微波功率400 W、微波时间2.0 h,此条件下银耳多糖的提取率达到（33.25±0.14）%。傅里叶变换红外光谱和流变性质测定结果表明,银耳多糖是一种独特的酸性杂多糖,多糖溶液表现出假塑性流体的性质,随着角频率的增加,动态模量增加,银耳多糖溶液在高频区域可形成弱凝胶结构。通过质构测定表明银耳多糖质量浓度显著影响银耳多糖凝胶的硬度及弹性。流变学测试和质构分析表明,银耳多糖具有良好的流变特性和凝胶特性,可替代部分胶体在食品中的使用。     

果胶提取技术及对品质影响研究进展

果胶是一种天然、功能型的食品添加剂,具有凝胶、增稠、乳化等作用,现已广泛应用于食品、药品及化妆品等领域。该文着重介绍了近年来国内外果胶提取技术及其对果胶品质的影响,简单阐述果胶的结构和应用,此外,该文对果胶今后研究的重点和提取技术的发展趋势进行分析展望,为果胶提取的研究和发展提供参考。     

Microstructure and rheological properties of psyllium polysaccharide gel

The strong gelling property of psyllium polysaccharides is closely related to its health benefits and applications, such as use as a binding agent in the landscape industry. However, information about gelling properties of psyllium polysaccharides is very limited. To explore the gel properties of psyllium, the alkaline extracted gel fraction (AEG) of psyllium polysaccharides was studied in this investigation. The rheological and low-temperature electron microscopy methods including cryo-scanning electron microscopy (Cryo-SEM) and freeze-substitution for transmission electron microscopy (TEM) were used to investigate Ca²⁺ influence on the gel properties of AEG. AEG formed a weak gel with a fibrous appearance. AEG did not have a sharp melting point and exhibited no thermal hysteresis during heating and cooling procedure. The origin of this gelling behaviour was due to the fibrillar gel structure of psyllium polysaccharide. It was found that Ca²⁺ had a significant influence on the gel properties and microstructure. Elastic modulus G′ of gel increased as Ca²⁺ concentration increased. Critical strain S at first increased and then decreased as Ca²⁺ concentration increased. AEG gel became more resistant to temperature change on addition of Ca²⁺. Psyllium gel changed to aggregated gel with added Ca²⁺. The strands of gel appeared thicker and the density of the junction zone increased with increasing Ca²⁺ concentration as revealed by SEM and TEM. The changing bulk gelling properties of psyllium polysaccharide by adding Ca²⁺ was attributed to the change in gel structure.     

Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes

ABSTRACT: Proteins/polysaccharides complexes could improve emulsifying properties of proteins by thickening the layer at the interface of the oil droplets. Emulsifying properties of whey protein-carboxymethylcellulose complexes (WPI/CMC) were compared with those of a whey protein isolate (WPI). Ingredients were incorporated into oilinwater emulsions with various protein and oil contents. Visual observations, protein load, protein distribution and rheological measurements were used to evaluate emulsion stability. Protein load up to 26.1 and 48.9 mg protein/g oil were obtained for WPI and WPI/CMC emulsions, respectively. The higher protein load of WPI/CMC emulsions and visual observations indicated that WPI/CMC complexes had greater emulsifying properties against coalescence than whey proteins. However, complexes enhanced flocculation of oil droplets.