阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响

将阿拉伯胶、瓜尔豆胶及两者的复配胶分别添加到鸭血中，通过测定鸭血豆腐凝胶的质构特性、保水性 并分析鸭血豆腐的微观结构，旨在阐述食用胶体对鸭血豆腐品质的影响。结果表明：两种食用胶均能极显著提高 鸭血豆腐的硬度、弹性、回复性等质构特性和保水性能（P＜0.01），其中阿拉伯胶对产品质构特性的影响高于瓜 尔豆胶，而瓜尔豆胶对其保水性能的提升更为突出。阿拉伯胶与瓜尔豆胶复配使用具有协同增效作用，能够改善 鸭血豆腐的凝胶特性，当复配质量比为7∶3，添加量为3.5 g/L时鸭血豆腐品质最佳，硬度、弹性与保水性分别达到 4 217.33 g、0.88和66.97%。凝胶微观结构分析显示，食用胶的添加能够使鸭血豆腐形成连续、均一、致密的凝胶 网络结构，显著提高了其凝胶性能与保水性。

Effect of Combination of Gum Arabic and Guar Gum on Duck Blood Gel Properties

In this study, gum arabic, guar gum and their combination were separately added to duck blood. Our aim was to investigate the effect of edible gums on the quality of duck blood curd. The textural properties, water-holding capacity and microstructure of duck blood curd were measured. The results showed that gum arabic and guar gum could extremely significantly improve the hardness, springiness, resilience and other textural properties as well as water-holding capacity of duck blood curd (P < 0.01). The effect of gum arabic on the gel properties was more significant, while the water-holding capacity was significantly enhanced by guar gum. We found a synergistic interaction between gum arabic and guar gum. Combined gums could improve the gel properties. The duck blood curd showed the best quality when 3.5 g/L gum arabic-guar gum mixture at a ratio of 7:3 was added; hardness, springiness and water-holding capacity of the product were 4 217.33 g, 0.88 and 66.97%, respectively. The microstructure showed that the addition of edible gums could produce duck blood curd with a continuous, homogeneous and dense network structure, resulting in significantly improved gel properties and water-holding capacity.