2种类型三赞胶加工功能特性的比较

Comparison of Processing Functional Characteristics of Two Types of Sanzan Gum

摘要:

为了更好的将三赞胶应用到食品工业中，该文研究了工业化生产的两种类型三赞胶（FZ-200和FZ-400）的基本成分以及加工功能特性之间的差异。FZ-200的水分含量和脂肪含量略高于FZ-400，蛋白质和灰分含量较为接近。两种类型的三赞胶的红外光谱图相似，结构中均含有大量的缔合羟基，并且具有α-和β-两种构型的吡喃糖。DSC热分析FZ-200在122.8、181.2和225.9 ℃有三个放热峰，而FZ-400在152.1和228.6 ℃有两个放热峰。低质量分数三赞胶溶液为典型的假塑性流体，当三赞胶的质量分数高于0.3%时开始形成凝胶，相同质量分数时，FZ-200的凝胶强度都高于FZ-400。随着三赞胶质量分数的增加，其乳化指数在升高，乳化能力增强，FZ-200质量分数为0.25%时，乳化指数最高，可达100%。在相同三赞胶质量分数下，FZ-200的乳化指数及凝胶强度均优于FZ-400，实际应用时可根据客户具体需求进行推广应用。

Abstract:

To improve sanzan gum use in the food industry, it is essential to elucidate the differences in the basic components and processing techniques between two types of sanzan gum (FZ-200 and FZ-400) exhibiting varying functional characteristics. The results showed that moisture and fat contents of FZ-200 were slightly higher than those of FZ-400, whereas their protein and ash contents were relatively similar. The infrared spectra of the two types of sanzan gum were similar, with a large number of bound hydroxyl groups and α- and β-configurations of pyranose. The DSC thermal analysis of FZ-200 showed three exothermic peaks at 122.8, 181.2, and 225.9 ℃, whereas that of FZ-400 showed two peaks at 152.1 ℃ and 228.6 ℃. The low mass fraction of the sanzan gum solution exhibited characteristics of a standard pseudoplastic fluid. When the mass fraction of sanzan gum exceeded 0.3%, gel formation began, and at equivalent mass fractions, the gel strength of FZ-200 exceeded that of FZ-400. With the increase in the mass fraction of sanzan gum, its emulsification index increased, and its emulsifying ability was enhanced. The highest emulsification index occurred at a mass fraction of 0.25% for FZ-200, reaching a maximum of 100%. At equivalent mass fractions of sanzan gum, FZ-200 exhibited superior emulsification index and gel strength than FZ-400, indicating greater suitability for practical applications and customer-specific requirements.