Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
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环糊精对κ-卡拉胶凝胶质构行为和冻融稳定性的影响
DOI：
10.1016/j.foodchem.2016.05.014
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发表时间：
2016
期刊：
影响因子：
8.8
通讯作者：
Liu Hui
中科院分区：
文献类型：
--
作者：
Yuan Chao;Du Lei;Zhang Guangjie;Jin Zhengyu;Liu Hui
通过质构分析和合成试验，研究了环糊精(CDS)对κ-卡拉胶凝胶质构特性和冻融稳定性的影响。热重分析结果表明，Cd对糊化κ-卡拉胶的织构行为有明显的影响。硬度在低Cd浓度(1-2%，w/w)时增强，然后随着Cd浓度的增加而降低。加入CD后，弹性明显减弱。随着硫化镉浓度的增加，胶粘性表现出类似的硬度和咀嚼性下降的变化，而加入硫化镉后胶粘性变化不大。此外，硫化镉还提高了糊化κ-卡拉胶的冻融稳定性。在质构行为和冻融稳定性方面，改性硫化镉的影响均优于天然硫化镉。根据实验结果，提出了一个模型来解释糊化的κ-卡拉胶中硫化镉的分布。
The influences of cyclodextrins (CDs) on texture characteristics and freeze-thaw stability of κ-carrageenan gel were investigated using texture profile analysis (TPA) and synthesis test. The TPA results demonstrated that the texture behavior of gelatinized κ-carrageenan was obvious influenced by CDs. Hardness was strengthened at low CD concentrations (1–2%, w/w) and then weakened along with the increase of CD concentrations. Springiness was significantly weakened after the CDs were added. Gumminess showed the similar change as hardness and chewiness dropped along with the concentration increasing of CDs, while cohesiveness had little change after the addition of CDs. Moreover, CDs improved the freeze–thaw stability of gelatinized κ-carrageenan. In both texture behavior and freeze-thaw stability aspects, the influences of modified CDs were superior to that of natural CDs. According to the experimental results, a proposed model was given to illuminate the distribution of CDs in the gelatinized κ-carrageenan.