College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia.
College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
Food Chem. 2021 May 1;343:128413. doi: 10.1016/j.foodchem.2020.128413. Epub 2020 Oct 19.
In this study, the rheological and tribological properties of complex solutions comprising of fish gelatin (FG)-Arabic gum (AG), FG-xanthan gum (XG), and FG-κ-carrageenan (κC), respectively, were measured, as well as the effects of the complex on the physical properties of yoghurt. Results showed that with increased XG and κC concentrations, the viscosity of FG-XG and FG-κC complex solutions both increased. It was also found that the lubrication properties of FG-anionic polysaccharide (AP) solutions decreased with the increased AP contents. The applications of FG-AP complexes (FG:AP = 9:1) improved firmness, water holding capacity and viscosity of yoghurt by the formation of large aggregates, but gels were easily destroyed at high frequency. Moreover, compared with gelatin, FG-AP complexes made yoghurt better lubrication properties during low and medium sliding speed, especially for FG-XG complexes. Thus, FG-AP complexes have the potential to be applied in producing yoghurt with good quality.
在这项研究中，测量了包含鱼明胶（FG）-阿拉伯胶（AG）、FG-黄原胶（XG）和 FG-κ-卡拉胶（κC）的复合溶液的流变学和摩擦学特性，以及复合溶液对酸奶物理性质的影响。结果表明，随着 XG 和 κC 浓度的增加，FG-XG 和 FG-κC 复合溶液的粘度均增加。还发现，FG-阴离子多糖（AP）溶液的润滑性能随 AP 含量的增加而降低。通过形成大的聚集体，FG-AP 复合物（FG：AP=9：1）的应用提高了酸奶的硬度、持水能力和粘度，但在高频下凝胶很容易被破坏。此外，与明胶相比，FG-AP 复合物使酸奶在低和中等滑动速度下具有更好的润滑性能，特别是对于 FG-XG 复合物。因此，FG-AP 复合物具有在生产具有良好品质的酸奶中的应用潜力。
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