食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 149 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029297

研究报告

基于碱性电解水形成的魔芋热不可逆凝胶性质研究

  • 杨悦 ,
  • 任元元 ,
  • 邓利玲 ,
  • 刘磊 ,
  • 钟耕
展开
  • 1(西南大学 食品科学学院,重庆,400716)
    2(四川省食品发酵研究设计院,四川 温江,611130)
    3(重庆市生物技术研究所有限责任公司,重庆,401121)
    4(四川省沐川森态园生物科技有限公司,四川 沐川,614599)
硕士研究生(钟耕教授为通信作者,E-mail:zhongdg@126.com)

收稿日期: 2021-09-09

  修回日期: 2021-09-29

  网络出版日期: 2022-10-17

基金资助

四川省科技厅川渝合作重点研发项目(20ZDYF3632);四川省乐山市科技成果转移转化示范项目(21ZYCG006L)

收起

Study on properties of thermal irreversible konjac gel formed by alkaline electrolyzed water

  • YANG Yue ,
  • REN Yuanyuan ,
  • DENG Liling ,
  • LIU Lei ,
  • ZHONG Geng
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400716, China)
    2(Sichuan food fermentation research and Design Institute, Wenjiang 611130, China)
    3(Chongqing Biotechnology Research Institute Co.Ltd., Chongqing 401121, China)
    4(Sichuan Muchuan sentaiyuan Biotechnology Co.Ltd., Muchuan 614599, China)

Received date: 2021-09-09

  Revised date: 2021-09-29

  Online published: 2022-10-17

Fold

摘要

首次采用碱性电解水(alkaline electrolyzed water,AEW)代替传统凝固剂制作魔芋热不可逆凝胶(魔芋凝胶),探究AEW对魔芋凝胶性能的影响,为AEW应用于魔芋凝胶食品的开发利用提供理论依据和技术参考。该文以魔芋精粉为原料,探索了AEW为凝固剂制作魔芋凝胶的方法,基于色度、持水性、凝胶强度、冻融稳定性、质构、流变学、表观结构等指标研究该凝胶的性能,并以传统凝固剂氢氧化钙、碳酸钠制作的魔芋凝胶为对照,进行分析比较。结果表明,AEW可作为凝固剂制作魔芋热不可逆凝胶,且该凝胶在色度、持水性、凝胶强度等方面优于工业生产常用的以氢氧化钙凝固剂制作的凝胶。

关键词： 碱性电解水; 魔芋; 热不可逆凝胶; 性质

本文引用格式

杨悦 , 任元元 , 邓利玲 , 刘磊 , 钟耕 . 基于碱性电解水形成的魔芋热不可逆凝胶性质研究[J]. 食品与发酵工业, 2022 , 48(18) : 149 -154 . DOI: 10.13995/j.cnki.11-1802/ts.029297

Abstract

The alkaline electrolyzed water (AEW) was used as coagulant to produce thermal irreversible konjac gel for the first time. In this paper, konjac powders was used as raw material to explore the method of making thermally irreversible konjac gel by AEW. The properties of the gel were studied based on chromaticity, water holding capacity, gel strength, freeze-thaw stability, texture, rheology and structure, comparing with konjac gel prepared by calcium hydroxide and sodium carbonate. The results showed that AEW could be used as a coagulant to produce thermal irreversible konjac gel. The gel was superior to the gel made by calcium hydroxide coagulant commonly used in industrial production in terms of color, water holding capacity and gel strength. The results provide a theoretical basis and technical reference for the development and utilization of AEW in konjac gel food.

Key words： alkaline electrolyzed water; konjac; thermal irreversible gel; properties

参考文献

[1] ZHANG Y Q, XIE B J, GAN X.Advance in the applications of konjac glucomannan and its derivatives[J].Carbohydrate Polymers, 2005, 60(1):27-31.
[2] DEVARAJ R D, REDDY C K, XU B J.Health-promoting effects of konjac glucomannan and its practical applications:A critical review[J].International Journal of Biological Macromolecules, 2019, 126:273-281.
[3] GAO S J, NISHINARI K.Effect of degree of acetylation on gelation of konjac glucomannan[J].Biomacromolecules, 2004, 5(1):175-185.
[4] WANG L X, JIANG Y P, LIN Y H, et al.Rheological properties and formation mechanism of DC electric fields induced konjac glucomannan-tungsten gels[J].Carbohydrate Polymers, 2016, 142:293-299.
[5] ZHOU Y, WU L L, TIAN Y, et al.A novel low-alkali konjac gel induced by ethanol to modulate sodium release[J].Food Hydrocolloids, 2020, 103:105653.
[6] KIM M J, HUNG Y C.Effect of alkaline electrolyzed water as an inhibitor of enzymatic browning in red delicious apples[J].Journal of Food Biochemistry, 2014, 38(6):542-550.
[7] LI Z H, ZHOU B, LI X T, et al.Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate[J].Food Science and Biotechnology, 2019, 28(1):15-23.
[8] 谭晓妍, 孙君社, 宁慧娟, 等.碱性电解水耦合酶提取茶渣蛋白工艺优化[J].食品工业科技, 2018, 39(15):213-218;227.
TAN X Y, SUN J S, NING H J, et al.Optimization of extraction process of protein from exhausted tea by alkaline electrolyzed-reducing water synergized with protease[J].Science and Technology of Food Industry, 2018, 39(15):213-218;227.
[9] 李晓飞, 李培源, 李安琪, 等.黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响[J].中国农业科学, 2020, 53(14):2 941-2 955.
LI X F, LI P Y, LI A Q, et al.Effects of xanthan addition on the gel properties and gel mechanism of alkaline-induced konjac glucomannan gels[J].Scientia Agricultura Sinica, 2020, 53(14):2 941-2 955.
[10] ZHANG T, XUE Y, LI Z J, et al.Effects of deacetylation of konjac glucomannan on Alaska pollock surimi gels subjected to high-temperature (120 ℃) treatment[J].Food Hydrocolloids, 2015, 43:125-131.
[11] 王鑫, 吴瑀婕, 卢方云, 等.瓜尔豆魔芋胶的复配胶结合超声处理对鸡血豆腐凝胶特性及其作用力的影响[J].食品与发酵工业, 2021, 47(18):187-193.
WANG X, WU Y J, LU F Y, et al.Effects of gel properties and molecular interactions by guar gum and konjac gum combined with ultrasound on chicken blood tofu[J].Food and Fermentation Industries, 2021, 47(18):187-193.
[12] ZHAO H B, CHEN J, HEMAR Y, et al.Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides[J].Food Chemistry, 2020, 310:125983.
[13] QIAO L K, LI Y P, CHI Y Z, et al.Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera[J].Carbohydrate Polymers, 2016, 136:1 307-1 314.
[14] DU X Z, LI J, CHEN J, et al.Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan[J].Food Research International, 2012, 46(1):270-278.
[15] GOLCHOOBI L, ALIMI M, SHOKOOHI S, et al.Interaction between nanofibrillated cellulose with guar gum and carboxy methyl cellulose in low-fat mayonnaise[J].Journal of Texture Studies, 2016, 47(5):403-412.
[16] XIN C, CHEN J, LIANG H S, et al.Confirmation and measurement of hydrophobic interaction in sol-gel system of konjac glucomannan with different degree of deacetylation[J].Carbohydrate Polymers, 2017, 174:337-342.
[17] 李俊宏. 魔芋胶复配体系及盐离子在水晶皮冻中的作用及应用研究[D].重庆:西南大学, 2020.
LI J H.Study on the function and application of konjac gum compounding system and salt ions in crystal jelly[D].Chongqing:Southwest University, 2020.
[18] 李培源, 李晓飞, 李安琪, 等.热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律[J].中国农业科学, 2020, 53(18):3 792-3 804.
LI P Y, LI X F, LI A Q, et al.Microstructure and rheological behavior of mixed konjac glucomannan and xanthan induced by thermo-alkali treatment[J].Scientia Agricultura Sinica, 2020, 53(18):3 792-3 804.
[19] 原松梅. 影响魔芋葡甘聚糖凝胶强度及其吸附性的因素研究[D].长沙:湖南农业大学, 2013.
YUAN S M.Study of the influence factors of konjac glucomannan gel's strength and konjac glucomannan's adsorption[D].Changsha:Hunan Agricultural University, 2013.
[20] 徐东彦. 环糊精对卡拉胶/魔芋胶复配凝胶凝胶特性的影响及应用[D].济南:齐鲁工业大学, 2019.
XU D Y.Effect of cyclodextrins on the gelling properties of carrageenan/konjac glucommanan and its applications[D].Jinan:Qilu University of Technology, 2019.
[21] CHEN H M, FU X, LUO Z G.Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives[J].Food Hydrocolloids, 2015, 51:355-360.
[22] YUAN C, DU L, ZHANG G J, et al.Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel[J].Food Chemistry, 2016, 210:600-605.
[23] HU Y, TIAN J, ZOU J, et al.Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends[J].International Journal of Biological Macromolecules, 2019, 123:1 165-1 171.
[24] 雷雯. 外源淀粉对魔芋豆腐品质和消化道代谢性能的影响[D].重庆:西南大学, 2020.
LEI W.Effects of exogenous starch on quality and digestive tract metabolic performance of konjac tofu[D].Chongqing:Southwest University, 2020.
[25] WU D, YU S M, LIANG H S, et al.The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system[J].Food Hydrocolloids, 2020, 101:105523.
[26] 傅玉颖, 沈亚丽, 陈国文, 等.Na+和Ca2+浓度对魔芋葡甘聚糖与黄原胶凝胶动态流变特性的影响[J].农业工程学报, 2018, 34(1):301-307.
FU Y Y, SHEN Y L, CHEN G W, et al.Effects of content of Na+ and Ca2+ on dynamic rheological properties of mixed gel system of konjac glucomannan and xanthan gum[J].Transactions of the Chinese Society of Agricultural Engineering, 2018, 34(1):301-307.
[27] NING Y J, CUI B, YUAN C, et al.Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch[J].Food Hydrocolloids, 2020, 100:105342.
[28] LIU X B, GAN J, NIRASAW S, et al.Effects of sodium carbonate and potassium carbonate on colloidal properties and molecular characteristics of konjac glucomannan hydrogels[J].International Journal of Biological Macromolecules, 2018, 117:863-869.
[29] JIANG Y Y, REDDY C K, HUANG K H, et al.Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel[J].International Journal of Biological Macromolecules, 2019, 133:1 156-1 163.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司