肉类研究2024，Vol.38Issue(2)：1-8,8.DOI:10.7506/rlyj1001-8123-20240123-031
金针菇纳米纤维素复合凝胶的制备及结构表征
Preparation and Structural Characterization of Composite Gels Containing Flammulina velutipes Cellulose Nanofibril
摘要
Abstract
In this study,gelatin-gellan gum(GN-GG)composite gels were prepared by heat treatment,where the addition levels of GN and GG were optimized based on water-holding capacity(WHC)and swelling degree(SD).Furthermore,GN-GG composite gels added with Flammulina velutipes cellulose nanofibril(CNF)were prepared to improve the performance of GN-GG composite gels.Also,we investigated the effect of CNF on the WHC,SD,texture,rheology and microstructure of the composite gel.The results showed that the composite gel with 5％GN and 0.4％GG had good WHC and SD.The addition of CNF increased the WHC and SD and improved the storage and loss moduli,hardness,chewiness and gumminess of the composite gel.By measuring the ζ-potential and infrared spectrum of the composite gels,it was found that addition of CNF increased the absolute value of the ζ-potential,strengthened the hydrogen bond in the gel system,and increased the degree of protein crosslinking.The microstructure showed that CNF promoted the formation of gel networks and made the structure more uniform and compact.These findings show that the addition of CNF can improve the properties of composite gels and make the gel system more stable,and the suitable addition level of CNF is 0.6％.关键词
明胶/结冷胶/金针菇纳米纤维素/复合凝胶Key words
gelatin/gellan gum/Flammulina velutipes cellulose nanofibril/composite gels分类
轻工纺织引用本文复制引用
席越阳,余秋雨,蒙志明,刘莹,朱迎春..金针菇纳米纤维素复合凝胶的制备及结构表征[J].肉类研究,2024,38(2):1-8,8.基金项目
山西省自然科学基金面上项目(20210302123400) （20210302123400）
山西省功能食品产业技术体系建设项目(2023CYJSTX10-03) （2023CYJSTX10-03）
山西省农业重大技术协同推广项目(2023XTTG01) （2023XTTG01）
