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中國精品科技期刊2020

精制對魔芋葡甘聚糖及其與κ-卡拉膠復配凝膠性質的影響

焦曉佳 鄧坤鑫 魏慧婷 許玲玲 朱艷冰 林坤城 姜澤東 倪輝 李清彪 鄭明靜

焦曉佳,鄧坤鑫,魏慧婷,等. 精制對魔芋葡甘聚糖及其與κ-卡拉膠復配凝膠性質的影響[J]. 食品工業科技,2022,43(16):81?89. doi:  10.13386/j.issn1002-0306.2021110184
引用本文: 焦曉佳,鄧坤鑫,魏慧婷,等. 精制對魔芋葡甘聚糖及其與κ-卡拉膠復配凝膠性質的影響[J]. 食品工業科技,2022,43(16):81?89. doi:  10.13386/j.issn1002-0306.2021110184
JIAO Xiaojia, DENG Kunxin, WEI Huiting, et al. Effects of Refining on Konjac Glucomannan and Gel Properties of Its Blend with κ-Carrageenan[J]. Science and Technology of Food Industry, 2022, 43(16): 81?89. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110184
Citation: JIAO Xiaojia, DENG Kunxin, WEI Huiting, et al. Effects of Refining on Konjac Glucomannan and Gel Properties of Its Blend with κ-Carrageenan[J]. Science and Technology of Food Industry, 2022, 43(16): 81?89. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110184

精制對魔芋葡甘聚糖及其與κ-卡拉膠復配凝膠性質的影響

doi: 10.13386/j.issn1002-0306.2021110184
基金項目: 漳州市科技計劃項目(ZZ2019ZD15);國家自然科學基金青年基金項目(32001713);福建省教育廳中青年教育科研項目(JAT200288)。
詳細信息
    作者簡介:

    焦曉佳(1996?)(ORCID:0000-0001-7867-7212),女,碩士研究生,主要從事食品加工技術方面的研究,E-mail:290424986@qq.com

    通訊作者:

    鄭明靜(1990?)(ORCID:0000-0003-3791-4976),女,博士,講師,主要從事功能性碳水化合物結構表征、改性及功能方面的研究,E-mail:zmjfst@163.com

  • 中圖分類號: TS201.7

Effects of Refining on Konjac Glucomannan and Gel Properties of Its Blend with κ-Carrageenan

  • 摘要: 本論文主要研究魔芋葡甘聚糖(Konjac glucomannan,KGM)的精制條件及精制前后的KGM與κ-卡拉膠復配凝膠的理化性質和結構表征,并進一步解析KGM的理化性質與其復配體系凝膠特性之間的相關性。結果表明,KGM的最佳精制條件為:乙醇濃度為60%,溶脹時間為2 h,溶脹溫度為50 ℃;在此精制條件下的KGM的葡甘聚糖含量、粘度、亮度和白度分別增加了34.43%、128.55%、17.94%和28.29%,其與κ-卡拉膠復配體系的凝膠強度、硬度、咀嚼性和膠著性分別顯著提高了47.39%、60.47%、55.44%和45.87%(P < 0.05),復配體系的氫鍵作用力增強,凝膠網絡結構更加平滑緊密;相關性分析結果表明,精制后KGM的葡甘聚糖含量、粘度、色澤、氣味是提高復配體系凝膠特性等品質的關鍵因素。本論文為開發高凝膠強度的KGM與卡拉膠復配凝膠的研究提供了一種高效簡單的精制KGM的方法,并為后續精制KGM的工業化生產奠定了理論基礎。
  • 圖  1  KGM精制的乙醇濃度對得率及其與κ-卡拉膠復配體系凝膠強度的影響

    Figure  1.  Effects of different ethanol concentrations during refining konjac glucomannan on yield and gel strength of its blend with κ-carrageenan

    注: K1為1.2%的κ-卡拉膠;K2為未精制KGM與κ-卡拉膠復配體系;不同的小寫字母表示測試樣品之間存在顯著差異,P<0.05;圖2~圖3同。

    圖  2  KGM精制的溶脹時間對得率及其與κ-卡拉膠復配體系凝膠強度的影響

    Figure  2.  Effects of different swelling time during refining konjac glucomannan on yield and the gel strength of its blend with κ-carrageenan

    圖  3  KGM精制的溶脹溫度對得率及其與κ-卡拉膠復配體系凝膠強度的影響

    Figure  3.  Effects of different swelling temperatures during refining konjac glucomannan on yield and the gel strength of its blend with κ-carrageenan

    圖  4  精制前后的KGM

    Figure  4.  Konjac glucomannan before and after refinement

    注:A:未精制的KGM;B:精制后的KGM。

    圖  5  精制前后KGM的紅外光譜分析

    Figure  5.  FTIR analysis of konjac glucomannan before and after refinement

    注:A:未精制的KGM;B:精制后的KGM。

    圖  6  精制前后KGM的掃描電鏡分析

    Figure  6.  SEM analysis of konjac glucomannan before and after refinement

    注:未精制的KGM:A(50×)、B(300×);精制后的KGM:C(50×)、D(300×)。

    圖  7  精制KGM與κ-卡拉膠復配凝膠的紅外光譜分析

    Figure  7.  FTIR analysis of κ-carrageenan blend with refined konjac glucomannan

    注:A:κ-卡拉膠;B:未精制KGM與κ-卡拉膠復配體系;C:精制條件下KGM與κ-卡拉膠的復配體系。

    圖  8  精制KGM與κ-卡拉膠復配凝膠的掃描電鏡分析

    Figure  8.  SEM analysis of κ-carrageenan blend with refined konjac glucomannan

    注:未精制KGM與κ-卡拉膠復配體系:A(300×)、B(3000×);最優精制條件下KGM與κ-卡拉膠的復配體系:C(300×)、D(3000×)。

    圖  9  精制KGM品質指標與復配體系凝膠特性的相關性分析

    Figure  9.  Correlation analysis of quality index of refined konjac glucomannan and gel properties of compound system

    注:κ-CA:κ-卡拉膠;KGM/κ-CA:KGM與κ-卡拉膠復配體系;黑色*號表示指標間呈顯著正相關(P < 0.05);白色*表示指標間呈顯著負相關(P<0.05)。

    表  1  精制前后KGM理化性質對比

    Table  1.   Comparison of physicochemical properties of konjac glucomannan before and after refinement

    類別葡甘聚糖含量(%)粘度(mPa·s)色澤參數感官評價
    L*a*b*白度
    精制前
    KGM
    61±3b10883±101b78.44±6b3.84±0.08 a19.41±0.12a70.74±2b顆粒狀;偏暗、偏黃;有魚腥味;質地松散
    精制后KGM82±6a24873±378a92.51±8a0.57±0.023b5.40±0.09 b90.75±5a粉末狀;偏亮、少紅、少黃;無異味;質地緊實
    注:精制KGM前后,字母不同表示具有顯著性差異P<0.05。
    下載: 導出CSV

    表  2  精制KGM與κ-卡拉膠復配凝膠的質構特性

    Table  2.   Textural properties of κ-carrageenan blend with refined konjac glucomannan

    質構特性硬度(g)彈性咀嚼性(g)膠著性(g)黏聚性回復性
    κ-CA1949±19.216c0.923±0.009a1321±21.151c1406±14.430c0.782±0.018a0.103±0.003a
    UPKGM/κ-CA2120±351.425b0.814±0.073b1443±346.267b1598±271.973b0.674±0.030b0.087±0.002b
    PKGM/κ-CA3402±28.490a0.926±0.072a2243±107.126a2331±29.045a0.683±0.024b0.087±0.005b
    注:κ-CA:κ-卡拉膠;UPKGM/κ-CA:未精制KGM與κ-卡拉膠復配體系;PKGM/κ-CA:精制條件下KGM與κ-卡拉膠的復配體系;表3同。
    下載: 導出CSV

    表  3  精制KGM與κ-卡拉膠復配凝膠的色澤

    Table  3.   Color properties of κ-carrageenan blend with refined konjac glucomannan

    色澤L*a*b*白度
    κ-CA27.43±0.42a0.58±0.07a0.24±0.01a27.43±0.63a
    UPKGM/κ-CA24.43±0.35b0.41±0.01b0.22±0.01a24.43±0.56b
    PKGM/κ-CA24.65±0.38b0.33±0.01c-1.41±0.03b24.64±0.63b
    下載: 導出CSV
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  • 收稿日期:  2021-11-16
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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