摘要
采用流变学、质构、扫描电镜等分析方法,将新型超高压诱导技术和传统热处理技术制备的β-葡聚糖复合凝胶的表观和功能性质进行比较。结果表明,超高压诱导和热诱导成胶浓度分别为7%和8%,超高压诱导的β-葡聚糖复合凝胶的持水性、凝胶硬度、弹性、咀嚼性和内聚性强于热诱导的,其中,超高压诱导的β-葡聚糖复合凝胶硬度显著高于热诱导的(P<0.05),但其持油性显著低于热诱导制备的(P<0.05)。另外,超高压诱导的β-葡聚糖复合凝胶的冻融稳定性优于热诱导的。且其微观结构较为光滑、致密,孔洞分布均匀且数量和体积均小于热诱导的。
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological,texture,scanning electron microscopy and other analytical methods.The results showed that theβ-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%,respectively,and the properties in water hold capacity,gel hardness,elasticity,chewiness and internality ofβ-glucan mixed gel formed by ultra-high pressure showed the more superior,in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel(P<0.05),while the oil hold capacity of the ultrahigh-pressure induced gel was obviously lower than that of thermally induced gel(P<0.05).In addition,the ultrahigh-pressure induced gel showed better freeze-thaw stability,and a smooth,dense microstructure,which contained an uniform pore with a smaller volume than the thermally induced gel.
作者
樊蕊
FAN Rui(Department of Nutrition and Food Hygiene,School of Public Health,Peking University,Beijing 100191,China ))
出处
《食品与机械》
北大核心
2019年第2期15-20,61,共7页
Food and Machinery
关键词
热诱导
超高压
燕麦Β-葡聚糖
复合凝胶
凝胶性质
thermally induced
ultra high pressure
oat beta glucan
mixed gel
gel properties
