摘要
为改善魔芋葡甘聚糖(KGM)凝胶的黏弹性、凝胶强度以及在高温下的热性能,在1.5 g KGM中分别加入0.2、0.5、0.8、1.0 g的羧基化纤维素纳米晶须(CCNC),制得CCNC/KGM复合水凝胶并做空白对照。利用流变仪分析不同配比下的CCNC/KGM的流体行为,对CCNC/KGM水凝胶的微观结构、特征官能团进行表征,并分析其热重情况。结果表明,CCNC添加量为0.8 g以内,CCNC/KGM复合凝胶体系黏度逐渐加大。扫描电镜结果显示,CCNC的添加量在0.8 g时,CCNC与KGM协同所形成的凝胶网状结构空隙丰富,且在熔融状态出现后,此复配比下的凝胶质量损失较纯KGM水凝胶降低了近50%,在高温中表现出更好的热性能,并保留了一定的凝胶特性;因此CCNC和KGM质量比约为0.8∶1.5时,水凝胶的黏弹性、凝胶强度以及高温下的热性能均达到最优,凝胶特性凸显。
In order to improve the viscoelasticity,gel strength and thermal properties at high temperature of konjac glucomannan(KGM)gels,0.2,0.5,0.8 g,and 1.0 g carboxyl cellulose nanocrystalline(CCNC)was used to mix with 1.5 g KGM,and the composite hydrogel and blank control were prepared.The microstructure,characteristic functional groups and quality retention of CCNC/KGM hydrogels with different proportions were characterized by rheometer,scanning electron microscope,infrared spectroscopy and thermogravimetry analysis.The results showed that in a certain proportion range(≤0.8 g),the viscosity of the system was higher with the increasing of CCNC proportion.Scanning electron microscopy showed that the gel network structure formed by synergistic interaction with KGM was rich in addition of 0.8 g CCNC,and the gel weight loss of this compound ratio decreased by nearly 50%compared with that of pure KGM hydrogel at the molten state.The composite hydrogel exerted better thermal performance and retained some gel properties at high temperature.When the mass ratio of CCNC/KGM was about 0.8∶1.5,the viscoelasticity,gel strength and thermal properties at high temperature of the hydrogel were optimal.
作者
宁芊
郭永辉
吴春华
庞杰
吴先辉
NING Qian;GUO Yonghui;WU Chunhua;PANG Jie;WU Xianhui(Jinshan College of Fujian Agricultural and Forestry University,Fuzhou 350002,China;College of Food Science,Fujian Agricultural and Forestry University,Fuzhou 350002,China;Ningde Vocational and Technical College,Fu an 355000,China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2020年第4期87-93,共7页
Journal of Food Science and Technology
基金
福建省教育厅科研项目(JAT170891)
福建省自然科学基金资助项目(2018J01142)。
关键词
魔芋葡甘聚糖
羧基化纤维素纳米晶须
复合凝胶
黏弹性
凝胶强度
热性能
konjac glucomannan
carboxyl cellulose nanocrystalline
composite hydrogel
viscoelasticity
gel strength
thermal properties
作者简介
第一作者:宁芊,女,讲师,主要从事食品质量与安全控制方面的研究;通信作者:庞杰,男,教授,博士,主要从事食品化学与营养方面的研究;通信作者:吴先辉,男,教授,主要从事多糖的结构与功能方面的研究。
