摘要
为探究魔芋多糖体系与色素小分子互作的方式并解决魔芋凝胶赋色的问题,该研究以魔芋葡甘聚糖(konjac glucomannan,KGM)凝胶为研究对象,使用玉米黄质(zeaxanthin,ZEA)对KGM凝胶赋色,以不添加色素的KGM凝胶作为对照组,对比分析对照组和赋色后KGM/ZEA复合有色凝胶的凝胶性能和微观结构。结果表明,KGM/ZEA-2复合有色凝胶的色素保留率、L^(*)值、a^(*)值和b^(*)值较对照组分别显著升高了73.82%、9.78%、4.34%、5.63%,较KGM/ZEA-1分别显著升高了16.33%、2.55%、1.09%、2.14%;其持水性、凝胶强度、硬度和咀嚼性较对照组分别显著升高了2.18%、91.01%、54.09%、50.70%,较KGM/ZEA-1显著分别升高了0.88%、75.40%、45.48%、42.23%。微观结构表明,KGM/ZEA-2复合有色凝胶在疏水相互作用的驱动下形成了更加致密的网络结构,可截留更多的色素小分子,同时提高了其结晶度和热稳定性。因此,玉米黄质能够稳定地结合在魔芋凝胶体系内,作为着色剂应用于多彩凝胶素食的开发。
To explore the interaction between the konjac polysaccharide system and small pigment molecules and solve the problem of konjac gel coloring,this study took konjac glucomannan(KGM)as the research subject and used zeaxanthin(ZEA)to color KGM gel.KGM gel without pigment was selected as a control group,and the gel characterization and microstructure of the control group and colored KGM/ZEA composite coloring gel were compared and analyzed.Results exhibited that compared with the control group,the ZEA retention rate,L^(*),a^(*),and b^(*)of KGM/ZEA-2 composite coloring gel were significantly increased by 73.82%,9.78%,4.34%,and 5.63%and increased by 16.33%,2.55%,1.09%,and 2.14%compared with KGM/ZEA-1 composite coloring gel.Compared with the control group,its water-holding capacity,gel strength,hardness,and chewiness were evidently increased by 2.18%,91.01%,54.09%,and 50.70%and evidently increased by 0.88%,75.40%,45.48%,and 42.23%compared with KGM/ZEA-1 composite coloring gel.Microstructure showed that KGM/ZEA-2 composite coloring gel formed a denser network structure driven by hydrophobic interaction,which could intercept more pigment molecules and improve its crystallinity and thermal stability.Therefore,zeaxanthin can be incorporated into the KGM gel system stably and used as a colorant in the development of coloring gel vegetarian.
作者
任鸿飞
严竟
彭曼曼
刘雄
张甫生
REN Hongfei;YAN Jing;PENG Manman;LIU Xiong;ZHANG Fusheng(College of Food Science,Southwest University,Chongqing 400715,China;Sichuan Guojian Inspection Co.Ltd.,Luzhou 646000,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
2024年第4期218-224,共7页
Food and Fermentation Industries
基金
重庆市自然科学基金项目(cstc2018jcyjAX0002)。
关键词
魔芋葡甘聚糖
玉米黄质
复合有色凝胶
凝胶性能
热稳定性
微观结构
konjac glucomannan
zeaxanthin
composite coloring gel
gel characterization
thermal stability
microstructure
