[1]段方娥,何强,马乐.鲢鱼酶解液-多糖复合凝胶特性研究[J].中国调味品,2019,(05):50-53.
 Properties of the Complex Gel of K-carrageenan, Konjac Glucomannan and Enzymatic Hydrolysate of Silver Carp[J].CHINA CONDIMENT,2019,(05):50-53.
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鲢鱼酶解液-多糖复合凝胶特性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
50-53
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Properties of the Complex Gel of K-carrageenan, Konjac Glucomannan and Enzymatic Hydrolysate of Silver Carp
作者:
段方娥何强马乐
文献标志码:
A
摘要:
鲢鱼酶解液营养丰富,在调味酱和凝胶食品中具有良好应用前景,但其自身胶凝效果差,通过与多糖复配可改善产品流变和胶凝特性。本文以凝胶强度、析水率为指标,结合差示扫描量热法(differential scanning calorimeter, DSC)分析,优选多糖种类及最优复配比,并通过分子间作用力和傅里叶变换红外光谱(Fourier transform infrared spectroscopy, FTIR)分析,探究其胶凝机理。结果表明,κ-卡拉胶和魔芋胶(1:1,w/w)与鲢鱼酶解液可形成良好复合凝胶,凝胶强度为325.6 g,析水率为2.98%。其分子间作用力主要为静电作用,其次是氢键、疏水作用及二硫键。FTIR分析表明,κ-卡拉胶中半酯式硫酸基和魔芋胶中羟基通过氢键提高了分子间作用力,增强了凝胶强度。
Abstract:
Enzymatic hydrolysate of silver carp has high value of nutrition which contributes to a good application in seasoning sauce and gel foods, however, its gelation effect is unsatisfactory. In this work, polysaccharides were added to improve its rheology and gel properties. The optimum polysaccharides compound species and its optimum formula ratio were investigated by gel strength, syneresis rate and DSC. Gelation mechanism of the complex gel was further explored through intermolecular forces analysis and FTIR. Results show that κ-carrageenan and konjac glucomannan (1:1, w/w) and enzymatic hydrolysate of silver carp can form a good complex gel, with a gel strength of 325.6 g and a syneresis rate of 2.98%. It’s found that electrostatic interaction is the dominant intermolecular force of the gel, followed by hydrogen bond, hydrophobic interaction and disulfide bond. FTIR reveals that the formation of hydrogen bond through half ester sulfate groups in κ-carrageenan and hydroxyl in konjac glucomannan increased the intermolecular interaction, which further enhances the strength of the complex gel.
更新日期/Last Update: 2019-09-11