Lin Mengfan, Yang Qingyu, Wang Changrong, Guo Zebin
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
Gels. 2024 Dec 3;10(12):791. doi: 10.3390/gels10120791.
Steam explosion (SE) technology enhances the extraction efficiency of bioactive compounds and their physicochemical properties. This study compared the structural characteristics of κ-carrageenan extracted by SE-assisted alkali treatment and conventional alkali treatment from , as well as the quality attributes of the resulting jellies. The results indicate that SE treatment did not alter the species of carrageenan, but it significantly elevated the content of characteristic carrageenan groups, with the sulfate group content and 3,6-anhydrogalactose (3,6-AG) content increasing by 15.86% and 45.08%, respectively. The jellies prepared with κ-carrageenan following SE treatment demonstrated a more stable gel network structure, with an 80.9% increase in gel strength at a 1.5% κ-carrageenan concentration; the water precipitation rate of these jellies was minimized to 7.96 ± 0.69% when κ-carrageenan was added at a 1.7% concentration. These results suggest that SE treatment provides useful information for the application of κ-carrageenan in jelly.
蒸汽爆破（SE）技术提高了生物活性化合物的提取效率及其物理化学性质。本研究比较了通过SE辅助碱处理和传统碱处理从[具体来源未给出]中提取的κ-卡拉胶的结构特征，以及所得果冻的品质属性。结果表明，SE处理并未改变卡拉胶的种类，但显著提高了特征卡拉胶基团的含量，硫酸酯基团含量和3,6-脱水半乳糖（3,6-AG）含量分别增加了15.86%和45.08%。用SE处理后的κ-卡拉胶制备的果冻表现出更稳定的凝胶网络结构，在κ-卡拉胶浓度为1.5%时凝胶强度增加了80.9%；当κ-卡拉胶浓度为1.7%时，这些果冻的析水率最小化至7.96±0.69%。这些结果表明，SE处理为κ-卡拉胶在果冻中的应用提供了有用信息。
