Ahmadzadeh-Hashemi Saba, Varidi Mehdi, Nooshkam Majid
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Food Chem X. 2023 Jul 25;19:100813. doi: 10.1016/j.fochx.2023.100813. eCollection 2023 Oct 30.
The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (∼0.97-fold) and elasticity (∼3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 °C) compared to the gelatin ones (∼58 °C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.
采用明胶和榅桲籽胶（QSG）设计了复合水凝胶/气凝胶，总聚合物浓度（TPC）分别为1%、1.5%和2%，明胶/QSG比例为1:0、1:0.5和1:1。随着TPC和QSG的增加，凝胶脱水收缩显著降低。尽管2% TPC的水凝胶比1% TPC的水凝胶具有显著更高的凝胶强度和弹性，但向明胶中添加高水平的QSG（即明胶/QSG 1:1）会导致其凝胶强度（约0.97倍）和弹性（约3463倍）降低。温度扫描测试表明，与明胶水凝胶（约58℃）相比，明胶/QSG水凝胶具有更高的熔点（>60℃）。此外，通过扫描电子显微镜、差示扫描量热法和X射线衍射仪观察发现，向明胶中添加QSG会导致形成更多具有更高凝胶强度、热稳定性和结晶度的多孔网络。因此，QSG可作为一种天然水胶体来改变明胶的功能。
