Faculty of Agriculture and Life Sciences, Lincoln University, PO Box 84, Lincoln 7647, Canterbury, New Zealand.
Faculty of Agriculture and Life Sciences, Lincoln University, PO Box 84, Lincoln 7647, Canterbury, New Zealand.
Food Chem. 2021 May 15;344:128715. doi: 10.1016/j.foodchem.2020.128715. Epub 2020 Nov 27.
A novel innovative viscoelastic gelling agent (novel gel, NG) has been developed by combining citric acid (CA) and disodium 5-guanylate (DG). NG has the potential to replace other gelling agents such as gelatine, which has been commonly used in foods, dietary supplements, pharmaceutical and cosmetic products including ointments and sprays. NG has unique physico-chemical properties, including a wide range of concentration-dependent, temperature-sensitive gel strengths. Based on the rheological measurement results, NG depicted similar shear thinning behaviour to gelatine, within shear rates ranging from 25.8 to 129 (s). NG also significantly increased the shelf-life (by 21 days) of minced beef, as well as inhibited the growth of major spoilage pathogens, such as E. coli, S. aureus, Salmonella sp., Listeria sp., yeast and moulds, making it an ideal candidate for gelatine replacement.
一种新型的创新型黏弹性凝胶剂（新型凝胶，NG）已通过柠檬酸（CA）和 5-二磷酸二钠（DG）的结合而开发。NG 具有替代其他凝胶剂的潜力，如明胶，明胶已广泛用于食品、膳食补充剂、药物和化妆品，包括软膏和喷雾剂。NG 具有独特的物理化学性质，包括广泛的浓度依赖性、温度敏感的凝胶强度。基于流变测量结果，NG 描绘了类似于明胶的剪切稀化行为，剪切速率范围为 25.8 至 129（s）。NG 还显著延长了碎牛肉的保质期（延长 21 天），并抑制了主要腐败病原体的生长，如大肠杆菌、金黄色葡萄球菌、沙门氏菌、李斯特菌、酵母和霉菌，使其成为明胶的理想替代品。
