蔗糖共溶质体系中明胶-变性淀粉共混凝胶相行为、质构及微观结构研究

Phase Behavior, Texture, and Microstructure Properties of Gelatin-Modified Starch Blend Gels in Co-Solute of Sucrose

摘要:

本文探索蔗糖作为共溶质对明胶-变性淀粉共混凝胶相行为、质构、干燥脱水、透明度L*值及微观结构性质的影响。结果表明：与对照样相比，16%浓度蔗糖共溶质场中，所制备未进行干燥的共混凝胶硬度值及粘附性值均显著降低（p<0.05），降低幅度分别达到21.47%和13.36%。蔗糖浓度及干燥时间对硬度值和粘附性值改变趋势相异，二者具非协同改变效应。随蔗糖浓度增加，共混凝胶干燥脱水速率（-dMg/dt）显著性降低，透明度L*值呈递减趋势。增加蔗糖浓度，共混凝胶网络结构中孔隙平均直径显著减小（p<0.01），与对照相比，添加16%蔗糖后形成共混凝胶的孔隙平均直径由51.28±1.31 μm降为46.51±1.89 μm，孔隙分布由不规则分布显示更细密、均一化。共混凝胶L*和粘附性性与孔隙平均直径之间具有较强线性相关关系，相关系数R2分别为0.98和0.97。

Abstract:

The effects of sucrose as co-solute on the phase behavior, texture, dehydration, transparency value L*and microstructure properties of gelatin-modified starch solution blend gels were investigated. The results showed that compared with the control samples,, the hardness and adhesiveness values of blend gels prepared without drying dehydration were reduced significantly (p<0.05) by 21.47% and 13.36% respectively when 16% sucrose was added. There was a non-synergistic effect of sucrose concentration and drying time on the hardness and adhesion value. As the sucrose concentration increased, the drying dehydration rate (-dMg/dt) of blend gels was attenuated significantly, while the L* of blend gels was showed a descending trend. Besides, the average diameter values of concave hole of blending gel microstructure were significantly decreased (p<0.01) with the increasing concentration of sucrose. Compared with the control samples, the average pore diameters decreased from 51.28±1.31 μm to 46.51±1.89 μm in the presence of 16% sucrose and the pore distribution changed from irregular distribution to more dense and uniform. The results also showed that the L* and adhesiveness values had a strong linear relationship with pore average diameters, and the correlation coefficient R2 was 0.98 and 0.97 respectively.