高酰基结冷胶酪蛋白酸钠复合凝胶粘弹行为的研究-现代食品科技

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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;