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β-葡聚糖复合凝胶的超高压/热诱导制备技术及其性状评价
The ultrahigh-pressure/thermally induced technologies of the β-glucan mixed gel and the evaluation system for their properties
【摘要】 采用流变学、质构、扫描电镜等分析方法,将新型超高压诱导技术和传统热处理技术制备的β-葡聚糖复合凝胶的表观和功能性质进行比较。结果表明,超高压诱导和热诱导成胶浓度分别为7%和8%,超高压诱导的β-葡聚糖复合凝胶的持水性、凝胶硬度、弹性、咀嚼性和内聚性强于热诱导的,其中,超高压诱导的β-葡聚糖复合凝胶硬度显著高于热诱导的(P<0.05),但其持油性显著低于热诱导制备的(P<0.05)。另外,超高压诱导的β-葡聚糖复合凝胶的冻融稳定性优于热诱导的。且其微观结构较为光滑、致密,孔洞分布均匀且数量和体积均小于热诱导的。
【Abstract】 The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological,texture,scanning electron microscopy and other analytical methods.The results showed that theβ-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%,respectively,and the properties in water hold capacity,gel hardness,elasticity,chewiness and internality ofβ-glucan mixed gel formed by ultra-high pressure showed the more superior,in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel(P<0.05),while the oil hold capacity of the ultrahigh-pressure induced gel was obviously lower than that of thermally induced gel(P<0.05).In addition,the ultrahigh-pressure induced gel showed better freeze-thaw stability,and a smooth,dense microstructure,which contained an uniform pore with a smaller volume than the thermally induced gel.
【Key words】 thermally induced; ultra high pressure; oat beta-glucan; mixed gel; gel properties;
- 【文献出处】 食品与机械 ,Food & Machinery , 编辑部邮箱 ,2019年02期
- 【分类号】TQ427.26
- 【下载频次】87