现代食品科技2017，Vol.33Issue(4)：101-107,7.DOI:10.13982/j.mfst.1673-9078.2017.4.016
高酰基结冷胶/酪蛋白酸钠复合凝胶粘弹行为的研究
Viscoelastic Behavior of High Acyl Gellan/Sodium Caseinate Mixed Gel
摘要
Abstract
The effects of sodium caseinate concentration,high acyl gellan concentration,ion valence (potassium and calcium ions),cation concentration,and test conditions (compression speed and compression strain) on the viscoelasticity of high acyl gellan/sodium caseinate mixed gels were evaluated.The results suggested that high acyl gellan/sodium caseinate mixtures were typical shear-thinning fluids,,and the apparent viscosity decreased with increasing high acyl gellan concentration.With increasing cation concentration,the apparent viscosity of mixtures first increased and then decreased.Compression speed had almost no influence on the hardness of mixed gels.Cohesiveness and springiness of mixed gels increased with increased compression speed.The cohesiveness of mixed gels increased to a maximum and then decreased with increasing compression strain.The hardness and springiness of mixed gels decreased with increasing sodium caseinate concentration.The concentration of sodium caseinate had almost no effect on the cohesiveness of mixed gels.The higher the concentration of high acyl gellan,the greater hardness and springiness of mixed gels.The gel formed with divalent ions was stronger and required less material compared with that formed with monovalent ions.The addition of potassium ions had a weak effect on the water-holding capacity of mixed gels,while the addition of calcium ions enhanced the water holding capacity.关键词
高酰基结冷胶/酪蛋白酸钠/粘弹性/凝胶/硬度Key words
high-acyl gellan gum/sodium caseinate/viscoelasticity/gels/hardness引用本文复制引用
陈青,马慧婷,王磊,谭力..高酰基结冷胶/酪蛋白酸钠复合凝胶粘弹行为的研究[J].现代食品科技,2017,33(4):101-107,7.基金项目
国家自然科学基金资助项目(51103131) （51103131）
食品科学与工程浙江省重中之重一级学科开放基金项目(JYTSP20142091) （JYTSP20142091）
浙江大学高分子合成与功能构造教育部重点实验室开放课题(2015MSF002) （2015MSF002）
