The effects of κ-carrageenan ratio on gel strength, texture characteristics, water distribution, dynamic viscoelasticity, and microstructure of a gelatin-gel system were studied. Besides, the correlations among these properties were analyzed. The results showed that with increasing κ-carrageenan ratio, the gel strength, hardness, chewiness, gelation temperature, and melting temperature of the system all enhanced, while its springiness and cohesiveness decreased gradually. Moreover, its adhesiveness and resilience increased after an initial decrease. Additionally, the network structure of the system was more uniform and compact. Furthermore, the proportion of bound water in the system (S21) gradually decreased, while that of immobile water (S22) increased relatively. As the κ-carrageenan ratio increased to 50%, significant reductions in single-component relaxation time (T2W) and that of immobile water (T22) were found, but changes in bound water relaxation time(T21) were relatively small. Correlation analysis showed that gel strength, hardness, and chewiness of the system were negatively correlated with S21 but positively correlated with S22 and T21. In addition, springiness was positively correlated with S21, T22, and T2W but negatively correlated with S22. Cohesiveness was positively correlated with T22 and T2W. Overall, this study provides theoretical supports for applying compounded gels with gelatin and κ-carrageenan in foods.
GUO Qi
,
WANG Xin
,
LIU Baolin
. Effects of κ-carrageenan ratio on gel properties, water distribution, andmicrostructure of a gelatin-gel system[J]. Food and Fermentation Industries, 2019
, 45(9)
: 81
-88
.
DOI: 10.13995/j.cnki.11-1802/ts.017043
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