Han Zhu Tao, Long Wen Min, Zhang Tie Hua, Dong Zhou Yong, Yan Jia Xin
College of Food Science and Engineering, Jilin University, Jilin, Changchun, 130062, China.
College of Food Science and Engineering, Jilin University, Jilin, Changchun, 130062, China.
Int J Biol Macromol. 2022 Dec 1;222(Pt B):2709-2718. doi: 10.1016/j.ijbiomac.2022.10.052. Epub 2022 Oct 10.
The effects of xanthan gum (XG), konjac gum (KG) and mixed gum of XG and KG (MG) on the gel properties of Oviductus Ranae (OR) were studied using texture analysis, dynamic rheometry, scanning electron microscopy and Fourier transform infrared spectroscopy. The addition of both XG and MG can increase the hardness and water-holding capacity and energy storage modulus of the OR gel, but the addition of KG has the opposite effect. When the mass ratio of XG to KG is 1:1, the hardness (730 g), springiness (1.00) and chewiness (218.48 g) of the OR gel are all maximized. The addition of MG significantly more enhances the hydrogen bond and hydrophobic interaction, compared with the addition of only XG or KG, so the OR gel forms a denser and more stable network structure. Our results provide valuable information for further design and preparation of OR gel foods containing XG and KG.
采用质地分析、动态流变学、扫描电子显微镜和傅里叶变换红外光谱法，研究了黄原胶（XG）、魔芋胶（KG）以及XG与KG的混合胶（MG）对林蛙油（OR）凝胶特性的影响。添加XG和MG均可提高OR凝胶的硬度、持水能力和储能模量，但添加KG则产生相反的效果。当XG与KG的质量比为1:1时，OR凝胶的硬度（730 g）、弹性（1.00）和咀嚼性（218.48 g）均达到最大值。与仅添加XG或KG相比，添加MG能显著增强氢键和疏水相互作用，因此OR凝胶形成了更致密、更稳定的网络结构。我们的研究结果为进一步设计和制备含有XG和KG的OR凝胶食品提供了有价值的信息。
