Kim Seonghui, Jeong Chungeun, Cho Suengmok, Kim Seon-Bong
Department of Food Science and Technology, Institute of Seafood Science, Pukyong National University, Busan 48513, Korea.
Foods. 2019 Nov 15;8(11):578. doi: 10.3390/foods8110578.
Calcium alginate gel (CAG) has been widely investigated for the development of artificial foods; however, there are few studies on its thermal stability. This study aimed to monitor changes in the physical properties of CAG beads during heat treatment using response surface methodology. Heating temperature (X, 40-100 °C) and heating time (X, 5-60 min) were chosen as independent variables. The dependent variables were rupture strength (Y, kPa), size (Y, μm), and sphericity (Y, %). The heating temperature (X) was the independent variable that had a significant effect on the rupture strength (Y) and size (Y). Rupture strength (Y) increased as the heating temperature (X) increased; at the same time, the CAG beads size (Y) decreased. With all conditions, the values of sphericity (Y) were over 94%. SEM images revealed that increase in the rupture strength of the CAG beads by heat treatment resulted from their porous structures. Loss of moisture by syneresis, occurring with heat treatment, was judged to create a dense porous structure of CAG beads. Our findings offer useful information for cooking or sterilizing food products utilizing CAG beads. In addition, thermal treatment could be applied to produce hard CAG beads with a high rupture strength.
海藻酸钙凝胶（CAG）已被广泛研究用于人造食品的开发；然而，关于其热稳定性的研究却很少。本研究旨在采用响应面法监测热处理过程中CAG珠物理性质的变化。选择加热温度（X，40 - 100℃）和加热时间（X，5 - 60分钟）作为自变量。因变量为破裂强度（Y，kPa）、尺寸（Y，μm）和球形度（Y，%）。加热温度（X）是对破裂强度（Y）和尺寸（Y）有显著影响的自变量。破裂强度（Y）随加热温度（X）的升高而增加；同时，CAG珠的尺寸（Y）减小。在所有条件下，球形度（Y）的值均超过94%。扫描电子显微镜图像显示，热处理使CAG珠的破裂强度增加是由于其多孔结构。热处理过程中发生的脱水收缩导致水分流失，被认为形成了CAG珠致密的多孔结构。我们的研究结果为利用CAG珠烹饪或杀菌食品提供了有用信息。此外，热处理可用于生产具有高破裂强度的硬CAG珠。
