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1、现代食品科技ModernFoodScienceandTechnology2017,Vol.33,No.4高酰基结冷胶/酪蛋白酸钠复合凝胶粘弹行为的研究陈青,马慧婷,王磊,谭力(浙江工商大学食品与生物工程学院,浙江杭州310018)摘要:本文研究了酪蛋白酸钠浓度、结冷胶浓度、离子和测试条件对高酰基结冷胶/酪蛋白酸钠复合凝胶粘弹性的影响。结果表明:高酰基结冷胶/酪蛋白酸钠共混体系为典型的切力变稀流体,表观粘度随着酪蛋白酸钠浓度的升高而降低,而随着阳离子浓度的增大出现先增大后减小的变化趋势。压缩速度对复合凝胶硬度几乎无影响,而内
2、聚性和弹性则随着压缩速度的增加而增大。内聚性随着压缩应变的增大出现先增大后减小的变化趋势。复合凝胶的硬度和弹性随着酪蛋白酸钠浓度的增加而下降,但复合凝胶的内聚性对酪蛋白酸钠浓度不敏感。高酰基结冷胶浓度越高,复合凝胶的硬度和弹性越大。相对于一价离子而言,二价离子形成的凝胶更强且用量更少。钾离子的添加对复合凝胶保水性影响较弱,而钙离子的添加则可以提高复合凝胶的保水性。关键词:高酰基结冷胶;酪蛋白酸钠;粘弹性;凝胶;硬度文章篇号:1673-9078(2017)4-101-107DOI:10.13982/j.mfst.1673-9
3、078.2017.4.016ViscoelasticBehaviorofHighAcylGellan/SodiumCaseinateMixedGelCHENQing,MAHui-ting,WANGLei,TANLi(SchoolofFoodScienceandBiotechnology,ZhejiangGongshangUniversity,Hangzhou310018,China)Abstract:Theeffectsofsodiumcaseinateconcentration,highacylgellanconcent
4、ration,ionvalence(potassiumandcalciumions),cationconcentration,andtestconditions(compressionspeedandcompressionstrain)ontheviscoelasticityofhighacylgellan/sodiumcaseinatemixedgelswereevaluated.Theresultssuggestedthathighacylgellan/sodiumcaseinatemixturesweretypica
5、lshear-thinningfluids,andtheapparentviscositydecreasedwithincreasinghighacylgellanconcentration.Withincreasingcationconcentration,theapparentviscosityofmixturesfirstincreasedandthendecreased.Compressionspeedhadalmostnoinfluenceonthehardnessofmixedgels.Cohesiveness
6、andspringinessofmixedgelsincreasedwithincreasedcompressionspeed.Thecohesivenessofmixedgelsincreasedtoamaximumandthendecreasedwithincreasingcompressionstrain.Thehardnessandspringinessofmixedgelsdecreasedwithincreasingsodiumcaseinateconcentration.Theconcentrationofs
7、odiumcaseinatehadalmostnoeffectonthecohesivenessofmixedgels.Thehighertheconcentrationofhighacylgellan,thegreaterhardnessandspringinessofmixedgels.Thegelformedwithdivalentionswasstrongerandrequiredlessmaterialcomparedwiththatformedwithmonovalentions.Theadditionofpo
8、tassiumionshadaweakeffectonthewater-holdingcapacityofmixedgels,whiletheadditionofcalciumionsenhancedthewaterholdingcapacity.Keywords:high-acylgellangum;