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食品与发酵工业  2021, Vol. 47 Issue (15): 213-219    DOI: 10.13995/j.cnki.11-1802/ts.027054
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
魔芋葡甘聚糖-大豆分离蛋白-辣椒红色素复合有色凝胶的制备及其性能研究
朱坤, 刘缘勤, 范盛玉, 段雅洁, 陈厚荣, 张甫生*
(西南大学 食品科学学院,重庆,400715)
Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel
ZHU Kun, LIU Yuanqin, FAN Shengyu, DUAN Yajie, CHEN Hourong, ZHANG Fusheng*
(College of Food Science,Southwest University,Chongqing 400715,China)
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摘要 为解决凝胶素食色泽单一、难赋色等问题,拓展凝胶素食在食品领域的应用,该研究以魔芋葡甘聚糖(konjac glucomannan,KGM)、大豆分离蛋白(soybean protein isolate,SPI)和辣椒红色素(capsanthin,CAP)为研究对象,以KGM、SPI、氢氧化钙质量分数为单因素,以色素保留率和凝胶强度为响应值,通过响应面试验得到复合有色凝胶的最佳制备工艺条件。同时利用质构、傅里叶转换红外光谱和扫描电子显微镜对优化制备前后复合有色凝胶的质构和微观结构进行比较分析。结果表明,当 KGM、SPI和氢氧化钙的质量分数分别为6.5%、0.2%和0.15%时,复合有色凝胶性能最佳,在此条件下复合有色凝胶的色素保留率可达到84.26%,凝胶强度达到376.65 g,与预测值相近。同时优化制备后复合有色凝胶的凝胶强度、硬度、咀嚼性显著增大,质构性能提高。电镜结果表明优化制备后复合有色凝胶空间网络连续均匀分布,结构更稳定,具有更好的质构性能。
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朱坤
刘缘勤
范盛玉
段雅洁
陈厚荣
张甫生
关键词:  魔芋葡甘聚糖  大豆分离蛋白  辣椒红色素  复合有色凝胶  微观结构    
Abstract: To improve the status of the single color and expand the development of konjac gel vegetarian food, this study explored the formulation of coloring composite gel mixed by konjac glucomannan (KGM), soybean protein isolate (SPI) and capsanthin(CAP). The preparation conditions of coloring composite gel were optimized by using KGM concentration, SPI concentration and Ca(OH)2 concentration as the independent variables, while the pigment retention rate and gel strength as the response values. Moreover, the texture properties and microstructure of the composite gel were characterized by TA. XT plus texture, Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). Results showed that the optimum conditions were determined as follows, the concentration of KGM, SPI and Ca(OH)2 were 6.5%, 0.2% and 0.15% respectively. Under these conditions, the pigment retention rate and the gel strength could go up to 84.26% and 376.65 g which close to the predicted value. At the same time the gel strength, hardness and chewiness of the optimization were significantly increased, and its microstructure of the composite gel observed by SEM was uniformly distributed continuously and more stable, both leading to better texture properties compared with control groups.
Key words:  konjac glucomannan    soybean protein isolate    capsanthin    coloring composite gel    microstructure
收稿日期:  2021-02-16      修回日期:  2021-03-22           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 重庆市自然科学基金项目(cstc2018jcyjAX0002)
作者简介:  硕士研究生(张甫生副教授为通讯作者,E-mail:zfsswu@163.com)
引用本文:    
朱坤,刘缘勤,范盛玉,等. 魔芋葡甘聚糖-大豆分离蛋白-辣椒红色素复合有色凝胶的制备及其性能研究[J]. 食品与发酵工业, 2021, 47(15): 213-219.
ZHU Kun,LIU Yuanqin,FAN Shengyu,et al. Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel[J]. Food and Fermentation Industries, 2021, 47(15): 213-219.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027054  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/213
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