College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, Guangxi Engineering Research Center for New Chemical Materials and Safety Technology, Beibu Gulf University, Qinzhou, Guangxi 535000, China.
Food Chem. 2024 Apr 16;438:137960. doi: 10.1016/j.foodchem.2023.137960. Epub 2023 Nov 10.
In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G' (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.
为了深入了解复合凝胶系统，本研究探讨了流变学、结构解析和力学性质等复杂领域。具体来说，研究了冷却凝固的大米淀粉和热不可逆的凝固的卡拉胶之间的共生相互作用。较高的卡拉胶含量增强了大米淀粉和卡拉胶之间的链间氢键，导致凝胶结构更加致密，从而提高了模量、固体样行为和力学性能，并降低了频率依赖性，特别是在高温下（>65°C）。例如，掺入 50%的卡拉胶时，G'（90°C）提高了 252%。值得注意的是，热处理会破坏大米淀粉凝胶的结构完整性，降低其强度并使质地变软。然而，掺入 30%的卡拉胶可以有效减轻这种结构降解，在 85°C时硬度增加 55 倍。这项工作获得的知识为定制基于淀粉的凝胶产品以满足特定性能提供了有价值的指导。
