菊粉对刺云实胶-黄原胶复配体系质构和流变特性的影响

将以刺云实胶(Tara Gum)-黄原胶(Xanthan Gum)复配体系为研究对象,探究了添加菊粉(0%、5%、10%、15%、20%,w/w)对复配体系质构及流变特性的影响,并利用电镜扫描技术观察复配体系的凝胶结构。结果表明,添加15%菊粉后复配体系凝胶强度、硬度、咀嚼度、弹性、凝胶形成平均速率(SDRa)、储能模量(G')明显增大,菊粉浓度高于15%后,此六特征值被降低。采用阿伦尼乌斯方程对凝胶形成过程中的动力学参数进行拟合,决定系数均在0.90以上,具有较高的拟合度。与对照相比,添加菊粉后,活化能(Ea)明显降低,高温区与低温区表现出明显的差异。电镜扫描结果显示,添加15%的菊粉通过水合作用促进刺云实胶与黄原胶之间形成更细密、平整的网络凝胶结构,改善了复配体系的质构和流变特性。

Effect of Inulin on Texture and Rheological Properties of Tara Gum and Xanthan Gum Compound System

Taking TG/XTG compound system as the research object,the effects of adding inulin(0%,5%,10%,15%,20%,w/w)on the texture and rheological properties of the compound system were investigated,and the gel structure of the compound system was observed by SEM. The results showed that the gel strength,hardness,chewiness,elasticity,average structure developing rata(SDRa)and storage modulus(G')of the compound system significantly increased after the addition of 15% inulin,and the six characteristic values decreased after the inulin concentration was higher than 15%.The Arrhenius equation was used to fit the kinetic parameters in the gel formation process,and the determination coefficients were all above 0.90,showing a high degree of fitting.Compared with the control group,the activation energy(Ea)was significantly reduced after the addition of inulin.The SEM results showed that the addition of 15% inulin promoted the formation of a finer and smoother network gel structure between xanthan gum and acanthine gum through hydration,and improved the texture and rheological properties of the compound system.