现代食品科技2017，Vol.33Issue(12)：16-22,88,8.DOI:10.13982/j.mfst.1673-9078.2017.12.003
蔗糖共溶质体系中明胶-变性淀粉共混凝胶相行为、质构及微观结构研究
Phase Behavior, Texture, and Microstructure Properties of Gelatin-Modified Starch Blend Gels in Co-Solute of Sucrose
摘要
Abstract
The effects of sucrose as co-solute on the phase behavior,texture,dehydration,transparency value L*and microstructure properties of gelatin-modified starch solution blend gels were investigated.The results showed that compared with the control samples,,the hardness and adhesiveness values of blend gels prepared without drying dehydration were reduced significantly (p＜0.05) by 21.47％ and 13.36％ respectively when 16％ sucrose was added.There was a non-synergistic effect of sucrose concentration and drying time on the hardness and adhesion value.As the sucrose concentration increased,the drying dehydration rate (-dMg/dt) of blend gels was attenuated significantly,while the L* of blend gels was showed a descending trend.Besides,the average diameter values of concave hole of blending gel microstructure were significantly decreased (p＜0.01) with the increasing concentration of sucrose.Compared with the control samples,the average pore diameters decreased from 51.28± 1.31 μm to 46.51±1.89 μm in the presence of 16％ sucrose and the pore distribution changed from irregular distribution to more dense and uniform.The results also showed that the L* and adhesiveness values had a strong linear relationship with pore average diameters,and the correlation coefficient R2 was 0.98 and 0.97 respectively.关键词
蔗糖/共溶质/明胶/变性淀粉/共混凝胶/相行为/质构/微观结构Key words
sucrose/co-solute/gelatin/modified starch/blend gel/phase behavior/texture/microstructure引用本文复制引用
朱建华,邹秀容,刘日斌,单斌,孙楚霞..蔗糖共溶质体系中明胶-变性淀粉共混凝胶相行为、质构及微观结构研究[J].现代食品科技,2017,33(12):16-22,88,8.基金项目
国家自然科学基金项目(31471694) （31471694）
广东省高等学校高层次人才项目(粤财教[2013] 246号) （粤财教[2013] 246号）
