【作者】 朱建华； 邹秀容； 赵世民； 单斌； 华军利；

【Author】 Jianhua ZHU;Xiurong ZOU;Shimin ZHAO;Bin SHAN;Junli HUA;Yingdong Food Science and Technology College, Shaoguan University;

【机构】 韶关学院英东食品科学与工程学院；

【摘要】 果冻类凝胶产品常通过降低共溶质场中生物高分子(多糖或蛋白)共混体系温度,实现溶胶-凝胶相转变,从而完成制品成型制备。共溶质和超声处理均可改变生物高分子的分子运动和相行为,进而改变体系流变及凝胶性质。采用旋转流变及扫描电镜方法研究了超声对蔗糖共溶质场中琼脂/魔芋胶共混体系的流变及微观结构性质的影响,结果表明:未经超声组随蔗糖浓度增加共混体系弹性模量值呈增加趋势,超声处理5min后显著降低了共混体系溶胶-凝胶相转变过程的黏弹性质,超声处理时间增加至10min后共混体系无法形成三维网络结构,随超声时间延长蔗糖共溶质增加共混体系黏弹性模量的效应被明显弱化。更多还原

【Abstract】 Most jelly type gel products could be prepared through cool-induced sol-gel phase transition of biomacromolecule(polysaccharide or protein) polymer blend under co-solute environments. Co-solute addition and ultrasonic treatment can change the phase behavior of food polymers, then modify the rheological and functional properties of edible gels. The effects of ultrasonication on the rheological properties of sol-gel transition of agar/konjac gum blends with sucrose co-solute were investigated with low amplitude dynamic oscillatory and scanning electron microscopy(SEM) methods. AS results showed:without ultrasonic treatment with the increase of sucrose co-solute concentration the G′and G′′ were increased. However, the viscoelasticity properties of blends during sol-gel phase transition process were significantly reduced with 5 min sonication time. Further increased sonication time up to 10 min, the blends could not be able to form a three-dimensional network structure. With ultrasonic treatment time extension, the consolidation effect of co-solute sucrose concentration on the viscoelasticity properties of agar/konjac blends were weakened significantly.更多还原