首页 | 简介 | 作者 | 编者 | 读者 | Ei(光盘版)收录本刊数据 | 网络预印版 | 点击排行前100篇 | English
傅玉颖,沈亚丽,陈国文,王美,李肖蒙,张豪,倪俊杰.Na+和Ca2+浓度对魔芋葡甘聚糖与黄原胶凝胶动态流变特性的影响[J].农业工程学报,2018,34(1):301-307.DOI:10.11975/j.issn.1002-6819.2018.01.041
Na+和Ca2+浓度对魔芋葡甘聚糖与黄原胶凝胶动态流变特性的影响
投稿时间:2017-06-19  修订日期:2017-09-17
中文关键词:  凝胶  流变  应变  魔芋葡甘聚糖  黄原胶  盐离子
基金项目:浙江省食品科学与工程重中之重一级学科开放基金(JYTsp20142111)
作者单位
傅玉颖 1.浙江工商大学食品与生物工程学院杭州 310018
2. 浙江工商大学杭州商学院杭州 310018
 
沈亚丽 1.浙江工商大学食品与生物工程学院杭州 310018
 
陈国文 1.浙江工商大学食品与生物工程学院杭州 310018
 
王美 1.浙江工商大学食品与生物工程学院杭州 310018
 
李肖蒙 1.浙江工商大学食品与生物工程学院杭州 310018
 
张豪 1.浙江工商大学食品与生物工程学院杭州 310018
 
倪俊杰 1.浙江工商大学食品与生物工程学院杭州 310018
 
摘要点击次数: 173
全文下载次数: 213
中文摘要:为了探讨盐离子对魔芋葡甘聚糖(konjac glucomannan,KGM)与黄原胶(xanthan gum,XG)复配凝胶体系动态流变学特性的调控机制,该文以KGM-XG(konjac glucomannan-xanthan gum,KGM-XG)复配凝胶为研究对象,选取了具有代表性的Na+ 与Ca2+,按照1~15 mmol/L 的浓度分别加入到KGM-XG复配凝胶中,测定复配凝胶体系的动态流变学特性,即应变扫描、应力扫描、频率扫描、温度扫描、蠕变-恢复等。结果表明:盐离子的加入会破坏KGM与XG形成的空间网络状结构,造成复配凝胶体系弹性降低,同时盐离子的加入会使得复配凝胶体系的溶胶-凝胶转化温度降低,凝胶体系的损耗因子不断升高。Ca2+ 由于具有更高的价态,因此对KGM-XG复配凝胶体系的凝胶强度减弱作用更强,但高浓度的Ca2+ 能在一定程度上提升其黏弹性质。研究结果可为含有 KGM-XG复配凝胶的体系提供从质构设计到工业生产等多方面的实践指导。
Fu Yuying,Shen Yali,Chen Guowen,Wang Mei,Li Xiaomeng,Zhang Hao,Ni Junjie.Effects of content of Na+ and Ca2+ on dynamic rheological properties of mixed gel system of konjac glucomannan and xanthan gum[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2018,34(1):301-307.DOI:10.11975/j.issn.1002-6819.2018.01.041
Effects of content of Na+ and Ca2+ on dynamic rheological properties of mixed gel system of konjac glucomannan and xanthan gum
Author NameAffiliation
Fu Yuying 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
2. Hangzhou College of Commerse, Zhejiang Gongshang University, Hangzhou, 310018
 
Shen Yali 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
 
Chen Guowen 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
 
Wang Mei 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
 
Li Xiaomeng 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
 
Zhang Hao 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
 
Ni Junjie 1. school of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018
 
Key words:gels  rheology  strain  konjac glucomannan  xanthan gum  salt
Abstract:KGM (konjac glucomannan) is a water-soluble and high-molecular-weight polysaccharide extracted from the roots of Amorphophallus Kojac plant. D-glucose and D-mannose are bonded by β-1,4 pyranoside bonding, and therefore, KGM is hard to be digested by the human. Due to the unique characteristic, KGM has been applied to a wide range of products as nutritional supplements for constipation, obesity, high cholesterol, acne vulgaris and type 2 diabetes. KGM often serves as emulsifier or thickener in food or pharmaceutical industries, however, thickening effect of KGM is not strong enough for products requires. The synergistic effect has been reported between the KGM and carrageenan or xanthan gum (XG), and thickening effect of KGM could be greatly enhanced once the XG or carrageenan has been added. XG is popularized for its outstanding thickening effect and synergistical effect with other polysaccharides. It is interesting to find that these 2 kinds of non-gelling or weak gelling polysaccharides could gel at low concentration once they were mixed. Several factors including pH value, temperature and salt concentration affect the properties of KGM-XG mixed gel. Investigation on the regulatory mechanism of salt on the dynamic rheology properties of KGM-XG mixed gel has been conducted in this paper. Different concentration of salt ranging from 1 to 15 mmol/L was added into the KGM-XG mixed gel respectively, and the dynamic rheological properties were measured through strain sweep, stress sweep, frequency sweep, temperature sweep, creep-recovery test. Results show that the addition of salt will compromise the steric net structure, and Na+ will screen the electrostatic repulsion of XG and lead to the ordering of XG molecular conformation, thus weakening the crosslinking between XG and KGM. Actually, KGM combines XG through hydrogen bonds, since KGM is in disordered state, and synergistic effect between XG and KGM is on the basis of massive hydrogen bonds, some of the bonds are on the backbone of XG, while some of the bonds are on the side chain. The ordering of XG actually decreases the binding sites of KGM, and therefore, elasticity properties of the mixed gel system decrease with the increasing salt concentration and the storage module representing the elastic property decreases, too. Stress sweep and strain sweep indicate the strain range of linear viscoelastic region is 0.01%-30%; increasing the strain, the inner structure of KGM-XG mixed gel system will be irreversibly destroyed. Elevating salt concentration will decrease the gel/sol transition temperature since the salt has changed the crosslink ways of KGM with XG. Ca2+ possess higher valence states, and therefore, the effect for weakening the gelling properties of KGM-XG is stronger compared to that of Na+ added in gel at low concentration. Nevertheless, the situation becomes different once the concentration of Ca2+ reaches 10 mmol/L, and frequency sweep indicates that the Ca2+ might promote the cross-links between XG molecules and therefore lead to the increased of storage module compared with low Ca2+ concentrations. According to Burger's model for creep-recovery test, the results can provide quantitative evidence to the viscoelastic properties of KGM-XG mixed gel, and the mechanism involved.
查看全文   下载PDF阅读器

京ICP备06025802号-3

主办单位:中国农业工程学会 单位地址:北京朝阳区麦子店街41号

服务热线:010-59197076、59197077 传真: 邮编:100125 Email:tcsae@tcsae.org
本系统由北京勤云科技发展有限公司设计

京公网安备 11010502031390号