冻融魔芋凝胶特性及结构表征
目的 探讨魔芋凝胶经冻融处理后其特性及结构的变化。方法 测定魔芋凝胶在冻融前后的持水性能; 并结合傅里叶红外光谱法(Fourier transform infrared spectrometry, FT-IR)、差示扫描量热分析法(differential scanning calorimetry, DSC)、X射线衍射法(X-ray diffraction, XRD)和扫描电镜分析法(scanning electron microscopy, SEM)分析不同冷冻温度处理后魔芋粉丝的结构。结果 以持水性能中的持水倍数和复水后含水量为评价指标, 魔芋凝胶冷冻处理的最佳条件为: 冷冻温度?12 ℃, 冷冻时间2 h, 烘干时间4 h, 烘干温度90 ℃。冻融过程中冷冻和干燥处理对魔芋凝胶中魔芋葡甘聚糖分子链中基团的影响微弱, 但冷冻温度会对微观结构产生影响。结论 本研究可为以简洁有效的工艺方式开发低热量快速食用魔芋凝胶粉丝提供理论支撑, 从而为食品产业提供一类新型产品。
Objective To explore the characteristics and the structure changes of konjac gel after freezing and thawing treatment. Methods The water binding capacity of konjac gel after freeze-thawing treatment was measured and Fourier transform infrared spectrometry (FT-IR), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to characterize the structure and properties of the konjac vermicelli after treatment under different freezing temperature. Results Taking water binding capacity and moisture content after soaking as the evaluation index, the optimal treatment conditions were: frozen temperature of ?12 ℃, frozen time of 2 h, drying time of 4 h, drying temperature of 90 ℃. In the process of freezing and thawing, freezing and drying treatment had little effect on the molecular chain of konjac glucomannan (KGM) in konjac gel, but freezing temperature would exert influence on the micro structure of konjac gel. Conclusion This research can provide theoretical guidance for the development of a kind of konjac gel vermicelli with low calories through a concise and effective way, which will further provide a new type of product for the food industry.
标题：冻融魔芋凝胶特性及结构表征
英文标题：Characteristics and structure characterization of freeze-thawing konjac gel
作者：
施念 华中农业大学食品科技学院
文声扬 华中农业大学食品科技学院
李斌 华中农业大学食品科技学院
中文关键词:魔芋,凝胶,冻融,特性,结构,
英文关键词:konjac,gel,freeze-thawing,characteristics,structure,
发表日期：2015-04-19
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