食品科学2018，Vol.39Issue(5)：26-32,7.DOI:10.7506/spkx1002-6630-201805005
阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响
Effect of Combination of Gum Arabic and Guar Gum on Duck Blood Gel Properties
摘要
Abstract
In this study,gum arabic,guar gum and their combination were separately added to duck blood.Our aim was to investigate the effect of edible gums on the quality of duck blood curd.The textural properties,water-holding capacity and microslructure of duck blood curd were measured.The results showed that gum arabic and guar gum could extremely significantly improve the hardness,springiness,resilience and other textural properties as well as water-holding capacity of duck blood curd (P ＜ 0.01).The effect of gum arabic on the gel properties was more significant,while the water-holding capacity was significantly enhanced by guar gum.We found a synergistic interaction between gum arabic and guar gum.Combined gums could improve the gel properties.The duck blood curd showed the best quality when 3.5 g/L gum arabic-guar gum mixture at a ratio of 7∶3 was added;hardness,springiness and water-holding capacity of the product were 4 217.33 g,0.88 and 66.97％,respectively.The microstructure showed that the addition of edible gums could produce duck blood curd with a continuous,homogeneous and dense network structure,resulting in significantly improved gel properties and water-holding capacity.关键词
鸭血豆腐/复配食用胶/协同增效/凝胶特性/保水性Key words
duck blood curd/combined edible gums/synergistic interaction/gel properties/water-holding capacity分类
轻工纺织引用本文复制引用
杨雪松,孙杨赢,潘道东,曹锦轩,陆茵,张志强,蔡晓军..阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响[J].食品科学,2018,39(5):26-32,7.基金项目
国家科技部星火计划项目(2014GA701052) （2014GA701052）
宁波市科技富民项目(2017C10038) （2017C10038）
宁波大学人才工程项目(ZX2013000783) （ZX2013000783）
