Agar is a functional polysaccharide derived from marine red algae such as Gracilaria, with galactose as the main component. However, the poor solubility of agar in water limits its wide application. In the present study, based on the comparison of different modification methods, hydroxypropylation was screened out to improve the solubility of agar, and single-factor tests and Box-Behnken central combination design response surface analysis were further used to optimize the modification process. In addition, the application of the prepared hydroxypropyl agar as a stabilizer in drinking yogurt was investigated. The results of the optimal process conditions were as follows: The reaction temperature was 40 ℃ and the amount of sodium hydroxide was 6.0% with the ethanol concentration of 60%. Under these conditions, the dissolution temperature of hydroxypropyl agar was (81±1) ℃, the gel strength was (408±20) g/cm2, and the whiteness was (54.13±0.4)%. After verification, the process was proved to be reasonable and feasible. With 0.08% hydroxypropyl agar was added into the fermented yogurt, the water-holding capacity of the yogurt reached 98.20%, and no whey precipitation was observed by naked eye observation during the 21-day shelf life. The present study could provide a theoretical basis for the development of a simple and high-quality modification process of agar.
ZHANG Na
,
LIAO Zhensheng
,
HUANG Yayan
,
ZHENG Bingde
,
YANG Yucheng
,
ZHANG Xueqin
,
YE Jing
,
XIAO Meitian
. Optimization of the preparation process of hydroxypropyl agar by response surface methodology[J]. Food and Fermentation Industries, 2022
, 48(18)
: 114
-120
.
DOI: 10.13995/j.cnki.11-1802/ts.028792
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