Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels
Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels
复制标题
由明胶和番茄皮可溶性膳食纤维组成的互穿网络凝胶
DOI：
10.1016/j.foodhyd.2018.10.028
复制
发表时间：
2019-04-01
影响因子：
10.7
通讯作者：
Yu, Liangli (Lucy)
中科院分区：
文献类型：
--
作者：
Niu, Yuge;Xia, Qi;Yu, Liangli (Lucy)
互穿聚合物网络（IPN）具有理想的结构和稳定性，可应用于食品凝胶领域。本研究以番茄皮为原料，采用钙离子和转氨酶（TG）交联番茄皮中的可溶性膳食纤维（SDF）和明胶链，制备具有半互穿（semi-IPN）或互穿网络（IPN）结构的复合凝胶。流变学研究表明，半互穿网络或互穿网络结构可以改善凝胶的成胶性能。扫描电子显微镜观察表明，IPN凝胶具有致密、复杂的微观结构。此外，对复合凝胶的质构、持水性、溶胀率和冻融稳定性的研究结果表明，复合凝胶具有提供特定功能凝胶的潜力，有利于配方产品的开发。
The advantages of interpenetrating polymer network (IPN) included ideal texture and stability, which was able to apply to the field of food gels. In this study, calcium ions and transglutaminase (TG) were used to cross-link soluble dietary fiber (SDF) from tomato peels and gelatin chains to prepare composite gels with semi-interpenetrating (semi-IPN) or interpenetrating network (IPN) structures. Rheological studies proved that semi-IPN or IPN structures could improve the gelation properties of gels. Scanning electron microscopy showed that the IPN gel had a dense, complex microstructure. In addition, the results of texture property, water-holding capacity, swelling ratio and freeze-thaw stability showed that composite gels had potential to supply specific functional gels, which is good for the development of formula products.