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.
[1] Van Der Sman R G M, van der Goot A J. The science of food structuring [J]. Soft Matter, 2009, 5(3): 501-510
[2] Mezzenga R, Schurtenberger P, Burbidge A, et al. Understanding foods as soft materials [J]. Nature Mater., 2005, 4(10): 729-740
[3] Ubbink J, Burbidge A, Mezzenga R. Food structure and functionality: a soft matter perspective [J]. Soft Matter, 2008, 4(8): 1569-158
[4] Kasapis S. Phase separation in biopolymer gels: a low- to high-solid exploration of structural morphology and functionality [J]. Critical Reviews in Food Science and Nutrition, 2008, 48(4): 341-359
[5] Paramita V D, Lo Piccolo J D, Kasapis S. Effect of co-solute concentration on the diffusion of linoleic acid from whey protein matrices [J]. Food Hydrocolloids, 2017, 70(9): 277-285
[6] Filiz A, Sundaram G. Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes [J]. Journal of Food Engineering, 2013, 118(3): 289-295
[7] 李汴生,刘波,李丹丹,等.胶糖配比对卡拉胶和明胶含糖凝胶体性能的影响[J].现代食品科技,2013,29(8):1774-1783
LI Bian-sheng, LIU Bo, LI Dan-dan, et al. Properties of sugar-contained carrageenan and gelatin gel [J]. Modern Food Science and Technology, 2013, 29(8): 1774-1783
[8] 齐海萍,吴强,胡文忠,等.添加剂对明胶-多糖共混凝胶特性的影响[J].食品科技,2011,36(8):240-244
QI Hai-ping, WU Qiang, HU Wen-zhong, et al. Compound gel from gelatin mixed with two polysaccharides [J]. Food Science and Technology, 2011, 36(8): 240-244
[9] 黄远芬,王欣,刘宝林.明胶-蔗糖/NaCl体系的LF-NMR弛豫特性及主成分分析[J].现代食品科技,2015,31(10):45-52
HUANG Yuan-fen, WANG Xin, LIU Bao-lin. Low-field nuclear magnetic resonance relaxation properties and principal component analysis of gelatin-sucrose/sodium chloride systems [J]. Modern Food Science and Technology, 2015, 31(10): 45-52
[10] 高磊,李瑞锋,陈涵,等.蔗糖对PAA -H2O-Al2O3 浆料流变性能的影响[J].陶瓷学报,2011,32(4):581-586
GAO Lei, LI Rui-feng, CHEN Han, et al. Effect of sucrose on rheology of aqueous alumina suspensions with polyacrylate [J]. Journal of Ceramics, 2011, 32(4): 581-586
[11] 李婷,梁琪,蒋玉梅.不同因素对琼脂三元复配凝胶质构特性的影响[J].甘肃农业大学学报,2011,465(6):145-149
LI Ting, LIANG Qi, JIANG Yu-mei. Effect of different factors on gel texture characteristics of agar-carrageenan- xanthan gum mixture [J]. Journal of Gansu Agricultural University, 2011, 465(6): 145-149
[12] 刘贺,刘昊东,郭晓飞,等.大豆皮低酯-高酯复合果胶凝胶的持水能力及力学、光学特性[J].食品科学,2010,31(19): 111- 114
LIU He, LIU Hao-dong, GUO Xiao-fei, et al. Water-holding capacity and mechanical and optical characteristics of soy hull low and high methoxyl pectincomplex gel [J]. Food Science, 2010, 31(19): 111-114
[13] 谢新华,马红静,徐超,等.蔗糖和海藻糖对糯米淀粉凝胶冻融稳定性的影响[J].中国粮油学报,2016,31(12):29-32
XIE Xin-hua, MA Hong-jing, XU Chao, et al. Effect of Sucrose and trehalose on freeze-thaw stability of waxyrice starch gel [J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(12): 29-32
[14] Khomutov L I. Temperature-composition phase diagram and gel properties of the gelatin-starch-water system [J]. Carbohydrate Polymers, 1995, 28(4): 341-345