Yang Jisoo, Kim Junghoon, Choi Young Jin, Hahn Jungwoo
Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea.
Department of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Kwangjin-gu, Seoul, 05006 Korea.
Food Sci Biotechnol. 2021 Oct 5;30(10):1331-1338. doi: 10.1007/s10068-021-00977-x. eCollection 2021 Oct.
In this study, we prepared hydrocolloid gels in which flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) were blended in different ratios for use as a viscoelastic food. The prepared hydrogels' physicochemical properties were analyzed concerning their water solubility index (WSI), swelling power (SL), frequency sweep results, and microstructures. As the FSG ratio decreased, the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SP value and a low tan δ value according to a specific KGM/FSG/AG mixing ratios (8:2:1.5 and 6:4:1.5). Through microstructure analysis, the FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results. In conclusion, the FKA821.5 gel was determined to have good water retention capacity and high structural strength. These results are expected to increase the applicability of FSG-based gelling agents in the food industry.
在本研究中，我们制备了水胶体凝胶，其中亚麻籽胶（FSG）、魔芋葡甘露聚糖（KGM）和琼脂（AG）以不同比例混合，用作粘弹性食品。针对所制备水凝胶的水溶性指数（WSI）、溶胀能力（SL）、频率扫描结果和微观结构，对其物理化学性质进行了分析。随着FSG比例降低，复合凝胶的WSI值趋于增加。然而，根据特定的KGM/FSG/AG混合比例（8:2:1.5和6:4:1.5），它呈现出具有相对较高的SP值和较低的损耗角正切值的趋势。通过微观结构分析，FKA821.5样品显示出相对较小的、单分散的凝胶构建结构，这与流变学结果相关。总之，FKA821.5凝胶被确定具有良好的保水能力和较高的结构强度。这些结果有望提高基于FSG的胶凝剂在食品工业中的适用性。
