摘要
将总浓度为1%的刺云实胶(TG)与黄原胶(XTG)按照不同的质量比复配,采用质构仪和流变仪对复配体系的凝胶特性和流变学特性进行测定,通过Carreau模型对流动曲线进行拟合分析,并利用电子扫描显微镜分析复配体系网络形成机理。结果表明:在质构分析中TG与XTG质量比为6:4时有最大的凝胶强度;在流变分析中TG与XTG质量比为6:4时呈现最大表观黏度并且在频率扫描和温度扫描中表现出最大的储能模量(G′)。因此,TG与XTG的最佳复配比例为质量比6:4。在pH为5~10时,最佳复配比例体系的黏度保持相对稳定;当添加盐离子(Na^+、Ca^2+)后,体系黏度降低,Ca^2+降低的趋势更为显著。通过电子扫描显微镜(SEM)分析,表明在TG与XTG之间存在明显的协同增效作用,可形成良好的凝胶网络结构。
The TG and XTG with a total concentration of 1% were compounded according to different quality ratios.Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer,and flow curves were analyzed by using Carreau model.the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM).The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6:4,Moreover,there was the maximumG’in frequency scanning and temperature scanning.As a result,the best compound quality ratio between TG and XTG was 6:4.The viscosity of the best compound ratio kept relatively stable within the range of pH 5~10.After adding salty ions(Na^+,Ca^2+),viscosity of the compound system was reduced.The reduction tendency of Ca^2+was more significant.Analysis by SEM showed that there was a significant synergistic effect between TG and XTG,which formed a good gel network structure.
作者
牛海佳
刘爱国
刘立增
高晓夏月
王鹏程
强锋
NIU Hai-jia;LIU Ai-guo;LIU Li-zeng;GAO Xiao-xia-yue;WANG Peng-cheng;QIANG Feng(Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China;College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tianjin Mingzhetianyi Technology Co.,Ltd.,Tianjin 300350,China)
出处
《食品与机械》
北大核心
2019年第11期34-40,158,共8页
Food and Machinery
基金
天津市企业科技特派员项目（编号：19JCTPJC52500)
关键词
刺云实胶
黄原胶
凝胶强度
黏度
流变性质
tara gum
xanthan gum
gel strength
viscosity
rheology properties
作者简介
牛海佳,女,天津商业大学在读硕士研究生;通信作者:刘爱国(1964-),男,天津商业大学教授,硕士。E-mail:liuaiguo@tjcu.edu.cn。
