结冷胶-羧甲基纤维素复配胶性能的研究.PDFVIP

※基础研究 食品科学 2014, Vol.35, No.19 115 结冷胶-羧甲基纤维素复配胶性能的研究 1 2 朱桂兰 ，童群义 （1.合肥师范学院生命科学学院，安徽 合肥 23060 1；2.江南大学食品学院，江苏 无锡 214 122 ） 摘 要：利用全质构分析、离心分离和分光光度法研究了结冷胶-羧甲基纤维素（carboxyl methyl cellulose ，CMC ） 的配比、离子种类和离子浓度对结冷胶-CMC复配胶质构、持水力以及透明度的影响。结果表明：复配胶硬度随结 冷胶比例降低而降低；在离子浓度达到临界水平前随离子浓度增加而增加，临界水平之后随离子浓度增加而降低； 添加钙离子比钠离子更容易得到高硬度的凝胶。总的来说，添加离子会降低凝胶的弹性和内聚性；适当的结冷胶和 CMC 比例可提高凝胶弹性和内聚性。降低结冷胶-CMC复配比例可提高复配胶的透明度。 关键词：结冷胶；羧甲基纤维素；质构；持水力；透明度 Properties of Gellan-Carboxyl Methyl Cellulose Mixed Gels 1 2 ZHU Gui-lan , TONG Qun-yi (1. School of Life Sciences, Hefei Normal University, Hefei 23060 1, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214 122, China) Abstract: The effects of ratio of gellan to carboxyl methyl cellulose (CMC), ion type, and ion concentration on the textural properties, water-holding capacity (WHC), and clarity of gellan-CMC mixed gels were examined using instrumental texture profile analysis (TPA), centrifugation and spectrophotometry. Hardness of the mixed gels decreased as the proportion of gellan decreased, and increased with increasing calcium or sodium ions until ion concentration reached a critical level. Thereafter, further increases in calcium or sodium resulted in a reduction of hardness. Gel hardness was achieved at a much higher level with sodium ionthan with calcium ion. In general, the addition of ions caused gels to be less cohesive and springy. Decreasing gellan to CMC ratio caused an increase in gel clarity. The results of this study suggested a weak positive interaction betwe