食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 167 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041222

研究报告

不同晶型淀粉对魔芋葡甘聚糖冷冻凝胶特性与结构的影响

  • 孙颖 ,
  • 厉晓静 ,
  • 王一州 ,
  • 薛冰洁 ,
  • 朱崇 ,
  • 张甫生
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(张甫生副教授为通信作者,E-mail:zfsswu@163.com)

收稿日期: 2024-10-07

  修回日期: 2025-01-25

  网络出版日期: 2025-10-16

基金资助

重庆市自然科学基金项目(cstc2018jcyjAX0002)

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Effects of different crystalline starches on properties and structure of konjac glucomannan frozen gel

  • SUN Ying ,
  • LI Xiaojing ,
  • WANG Yizhou ,
  • XUE Bingjie ,
  • ZHU Chong ,
  • ZHANG Fusheng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-10-07

  Revised date: 2025-01-25

  Online published: 2025-10-16

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摘要

为探究不同晶型淀粉对魔芋葡甘聚糖(konjac glucomannan,KGM)凝胶品质的影响,选取了小麦淀粉(A型)、马铃薯淀粉(B型)、豌豆淀粉(C型)分别与KGM进行共混,经冷冻处理制成凝胶后,比较分析了其凝胶在色泽、质构、保水性方面的差异。结果表明,小麦淀粉、豌豆淀粉、马铃薯淀粉均能提高纯KGM冷冻凝胶的白度,增幅分别达到34.94%、28.19%、23.11%;并且能够降低纯KGM冷冻凝胶的析水率,降幅分别达到45.95%、46.73%、47.08%。在质构特性方面,小麦淀粉/KGM复合冷冻凝胶弹性较好;马铃薯淀粉/KGM复合冷冻凝胶在淀粉添加量低于15 g/L的条件下脆性较好。豌豆淀粉/KGM复合冷冻凝胶在淀粉添加量为10 g/L时,脆性达到最大值,比对照组提高约18.81%;当淀粉添加量为15 g/L时,硬度达到最大值,比对照组提高约23.07%。综上,不同晶型淀粉对KGM冷冻凝胶的不同特性分别有着不同程度的改善作用,其中豌豆淀粉/KGM复合冷冻凝胶在外观、凝胶强度、冻融稳定性3个方面的提升效果最好,这将在一定程度上拓展KGM凝胶的开发潜力和应用范围。

关键词： 魔芋葡甘聚糖; 冷冻凝胶; 小麦淀粉; 豌豆淀粉; 马铃薯淀粉; 特性; 结构

本文引用格式

孙颖 , 厉晓静 , 王一州 , 薛冰洁 , 朱崇 , 张甫生 . 不同晶型淀粉对魔芋葡甘聚糖冷冻凝胶特性与结构的影响[J]. 食品与发酵工业, 2025 , 51(18) : 167 -175 . DOI: 10.13995/j.cnki.11-1802/ts.041222

Abstract

To explore the effect of different crystalline starches on the quality of konjac glucomannan (KGM) gel, this study selected wheat starch (A-crystalline), potato starch (B-crystalline), and pea starch (C-crystalline) to mix with KGM respectively.After being frozen to make gel, the study compared and analyzed the differences in color, texture, and water retention of their gel.Results showed that the addition of wheat starch, pea starch, and potato starch could increase the whiteness of pure KGM frozen gel by 34.94%, 28.19%, and 23.11%, respectively.Moreover, it could reduce the water separation rate of pure KGM frozen gel by 45.95%, 46.73%, and 47.08%, respectively.In terms of texture characteristics, the wheat starch/KGM composite frozen gel had better elasticity.The potato starch/KGM composite frozen gel had better brittleness when starch concentration was lower than 15 g/L.When the starch concentration of pea starch/KGM composite frozen gel was 10 g/L, the brittleness reached the maximum value, approximately 18.81% higher than the control group.When the starch concentration was 15 g/L, the hardness reached the maximum value, approximately 23.07% higher than the control group.In conclusion, different crystalline starches could have different degrees of improvement on different characteristics of KGM frozen gel, and the pea starch/KGM composite frozen gel could have the best improvement effect in three aspects of appearance, gel strength, and freeze-thaw stability, which would expand the development potential and application scope of KGM gel to a certain extent.

Key words： konjac glucomannan; frozen gel; wheat starch; pea starch; potato starch; properties; structure

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