冷冻结晶处理对食品应用中黄原胶和瓜尔胶冷冻凝胶某些性质的影响。

Effect of Cryostructuring Treatment on Some Properties of Xanthan and Karaya Cryogels for Food Applications.

机构信息

Laboratory 13 Thermal and Structural Analysis of Materials and Foods, Multidisciplinary Research Unit, Superior Studies Faculty at Cuautitlan, National Autonomous University of Mexico, Cuautitlan Izcalli 54714, Mexico.

Laboratory 14 A-1 Materials Science and Technology, Multidisciplinary Research Unit, Superior Studies Faculty at Cuautitlan, National Autonomous University of Mexico, Cuautitlan Izcalli 54714, Mexico.

出版信息

Molecules. 2021 May 9;26(9):2788. doi: 10.3390/molecules26092788.

DOI:10.3390/molecules26092788

PMID:34065084

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8125894/

Abstract

Cryogels are novel materials because the manufacturing process known as cryostructuring allows biopolymers to change their properties as a result of repeated controlled freeze-thaw cycles. Hydrogels of xanthan and karaya gums were evaluated after undergoing up to four controlled freeze-thaw cycles in indirect contact with liquid nitrogen (up to -150 °C) to form cryogels. Changes in structural, molecular, rheological, and thermal properties were evaluated and compared to those of their respective hydrogels. Samples were also analyzed by Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR-ATR), Rotational Rheology (RR), Modulated Differential Scanning Calorimetry (MDSC) and zeta potential (ζ). In general, significant differences ( < 0.05) between the numbers of freeze-thaw cycles were found. Karaya cryogels were not stable to repeated cycles of cryostructuring such as the three-cycle xanthan cryogel, which has the best structural order (95.55%), molecular interactions, and thermal stability, which allows the generation of a novel material with improved thermal and structural properties that can be used as an alternative in food preservation.

摘要

冷冻凝胶是新型材料，因为称为冷冻成型的制造工艺允许生物聚合物由于重复的受控冻融循环而改变其性质。黄原胶和瓜尔胶水凝胶在与液氮（低至-150°C）间接接触下经历多达四个受控的冻融循环，以形成冷冻凝胶。评估了结构、分子、流变和热性能的变化，并与它们各自的水凝胶进行了比较。还通过扫描电子显微镜（SEM）、衰减全反射傅里叶变换红外光谱（FTIR-ATR）、旋转流变学（RR）、调制差示扫描量热法（MDSC）和zeta 电位（ζ）对样品进行了分析。一般来说，冻融循环次数之间存在显著差异（<0.05）。瓜尔胶冷冻凝胶不能耐受重复的冷冻成型循环，如三周期黄原胶冷冻凝胶，它具有最佳的结构有序性（95.55%）、分子相互作用和热稳定性，这允许生成具有改善的热和结构性能的新型材料，可作为食品保鲜的替代品。