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