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食品与发酵工业  2019, Vol. 45 Issue (11): 1-6    DOI: 10.13995/j.cnki.11-1802/ts.019815
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
一种新型复合凝胶的制备、特性表征及机理研究
汪利文1,2, 朱莉3, 詹晓北1,2*
1(江南大学 生物工程学院,江苏 无锡,214122)
2(糖化学与生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
3(无锡格莱克斯生物科技有限公司,江苏 无锡,214125)
Preparation, characterization, and mechanisms of a novel composite gel
WANG Liwen1,2, ZHU Li3, ZHAN Xiaobei1,2*
1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
2(Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education (Jiangnan University),Wuxi 214122, China)
3(Wuxi Glyco Biotechology Co. Ltd, Wuxi 214125, China)
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摘要 以热凝胶发酵沉淀为原料,在热凝胶酸碱法提取工艺中的碱溶处理过程中添加黄原胶,获得了一种新型凝胶,并确定了其生产工艺,并考察了黄原胶添加比例、碱溶浓度和碱溶搅拌时间这3个方面对新型凝胶的质构、流变特性和分子结构的影响。结果表明,当热凝胶与黄原胶的质量比为4∶1、碱溶浓度0.2~0.4 mol/L,搅拌时间10 h时,得到的新型凝胶相比对照组,硬度提升了1.8倍,黏性提高了3.6倍,弹性与对照组相比提升较少。另外咀嚼性、内聚性和回复性也有较大提升。动态频率扫描显示,其有更高的储存模量G′和损耗模量G″,表现出优越的黏弹性;电镜扫描和红外光谱扫描结果证实,采用优化的提取工艺,新型凝胶形成了网络结构,黄原胶与热凝胶产生了协同增效作用。总之,以此种生产工艺制备的新型凝胶,性质较好,结构稳定,具有工业化生产前景。
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汪利文
朱莉
詹晓北
关键词:  热凝胶  黄原胶  新型凝胶  生产工艺  质构分析  流变分析    
Abstract: The precipitates of curdlan fermentation were used as raw material, xanthan gum was added during alkali solution treatment of the curdlan acid-base extraction to prepare a new gel. The effects of xanthan gum addition ratio, alkali solution concentration, and alkali dissolution time on the texture, rheological properties, and molecular structure of the new gel were investigated. The results showed that the hardness of the new gel was 1.8 times higher than that of the control group when the curdlan to xanthan gum ratio was 4∶1, with 0.2-0.4 mol/L alkali solution and stirred for 10 h. Compared with the control group, the stickiness of the new gel increased by 3.6 times, and the chewiness, cohesiveness, and recovery greatly improved, while the elasticity increased slightly. The dynamic frequency scan showed that the new gel had higher storage modulus G′ and loss modulus G″, and also showed superior viscoelasticity. The results of electron microscopy and infrared spectroscopy scans confirmed that the new gel under the optimal extraction process formed a network structure, and xanthan gum and curdlan displayed synergistic effects. In conclusion, the new gel obtained in this study has good properties and its structure is stable, which lays a theoretical foundation for its industrial production.
Key words:  curdlan    xanthan    new gels    production process    texture analysis    rheological analysis
收稿日期:  2018-12-29                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 国家自然科学基金(3127188)
通讯作者:  硕士研究生(詹晓北教授为通讯作者,E-mail:xbzhan@yahoo.com)   
引用本文:    
汪利文,朱莉,詹晓北. 一种新型复合凝胶的制备、特性表征及机理研究[J]. 食品与发酵工业, 2019, 45(11): 1-6.
WANG Liwen,ZHU Li,ZHAN Xiaobei. Preparation, characterization, and mechanisms of a novel composite gel[J]. Food and Fermentation Industries, 2019, 45(11): 1-6.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019815  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/1
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