低酰基结冷胶酸性凝胶的凝胶特性

以葡萄糖酸-δ-内酯(glucono-δ-lactone,GDL)作为酸诱导剂,制备低酰基结冷胶(low acyl gellan gum,LA)酸性凝胶,考察基体质量浓度、GDL/LA复配比例以及酸液浸泡对酸性凝胶凝胶特性的影响。研究结果表明,GDL酸化为缓慢酸化,GDL/LA复配比例越高、体系的pH值越低,酸化速率越快。基体质量浓度和GDL/LA复配比例对酸性凝胶结构影响显著,断裂应力和保水性随着GDL/LA复配比例的增大先升高后降低。基体质量浓度越高,断裂应力和不透明性越大。GDL/LA复配比例增大,断裂应变减小,不透明性增大。当酸液pH值为1时,酸液浸泡对GDL/LA复配比例为2∶1和4∶1的酸性凝胶强度无影响,但GDL/LA复配比例为1∶4、1∶2和1∶1时,凝胶强度随浸泡时间的增加而增强,酸液浸泡可以促使酸性凝胶进行结构重建。

Acid Gelation Properties of Low Acyl Gellan Gum

The effects of low acyl (LA) gellan gum concentration, the ratio of glucono-δ-lactone (GDL) to LA and acid immersion on the properties of low acyl gellan gum gels formed by acidification with GDL were investigated. The gelation profile of low acyl gellan gum after the addition of GDL showed a gradual decrease in pH, and the higher the GDL/LA ratio was, the lower the pH of the mixed system was and the higher the acidification rate. LA gellan gum concentration and GDL/LA ratio had a pronounced effect on the structure of the gels. Fracture stress and water-holding capacity increased first and then declined with the increase in GDL/LA ratio. Higher LA gellan gum concentration led to larger fracture stress and opacity index. Moreover, the fracture strain decreased with the increase in GDL/LA ratio. The opacity index increased while fracture strain decreased with increasing GDL/LA ratio. Acid immersion at pH 1 had no impact on the strength of the gels with GDL/LA ratio of 2:1 and 4:1, while for those with GDL/LA ratio of 1:4, 1:2 and 1:1, the gel strength increased with increasing immersion time, suggesting restructuring of the gels.