Hu Xinnan, Zhu Chengkai, Hu Zhongze, Shen Wangyang, Ji Zhili, Li Fang, Guo Cheng
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China.
Int J Biol Macromol. 2024 Jun;269(Pt 1):131846. doi: 10.1016/j.ijbiomac.2024.131846. Epub 2024 Apr 24.
To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water-water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 ± 1.48 nm to 1111.00 ± 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-modified ZCPs could effectively inhibit phase separation behavior between GA and HPMC. Compared to pure HPMC, the GA/HPMC water-water systems possessed a higher viscosity and dynamic modulus at room temperatures but lower gel temperatures (reduction of about 11 %). The viscosity and modulus of the water-water systems increased with increasing pectin ratio in ZCPs. However, the ratio had no impact on the gel-sol (sol-gel) transition temperatures (not statistically significant (P < 0.05)). This study may serve as a reference for advancing the processability of HPMC.
为了提高明胶（GA）与羟丙基甲基纤维素（HPMC）的相容性，我们研究了不同玉米醇溶蛋白/果胶比例（1:0、1:0.5、1:1、1:1.5和1:2）的玉米醇溶蛋白-果胶复合颗粒（ZCPs）对GA/HPMC水-水体系物理稳定性、微观结构和流变学性质的影响。随着果胶比例的增加，复合颗粒的粒径从234.53±1.48 nm增加到1111.00±26.91 nm，其zeta电位从20.60 mV降至-34.77 mV以下。宏观和微观结构观察表明，果胶改性的ZCPs可以有效抑制GA和HPMC之间的相分离行为。与纯HPMC相比，GA/HPMC水-水体系在室温下具有更高的粘度和动态模量，但凝胶温度更低（降低约11%）。水-水体系的粘度和模量随着ZCPs中果胶比例的增加而增加。然而，该比例对凝胶-溶胶（溶胶-凝胶）转变温度没有影响（无统计学意义（P<0.05））。本研究可为提高HPMC的加工性能提供参考。
