Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan
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槐豆胶和γ-卡拉胶对酪蛋白酸钠的流变学和结构特性的影响
DOI：
10.1016/j.foodhyd.2020.106251
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发表时间：
2021-03-01
影响因子：
10.7
通讯作者：
Wang, Li-jun
中科院分区：
文献类型：
--
作者：
Tang, Meng-xue;Lei, Yu-chen;Wang, Li-jun
通过选择中性多糖（刺槐豆胶）和阴离子多糖（κ-卡拉胶）来研究酪蛋白酸钠和多糖之间的相互作用。评估了酪蛋白酸钠/口香糖混合物的线性和非线性流变特性、zeta 电位和结构。混合物均表现出剪切稀化现象，刺槐豆胶或κ-卡拉胶含量的增加导致储存模量（G'）和损耗模量（G"）增加。大幅度振荡剪切（LAOS）测试和傅里叶变换已成功地检测到微观结构变化引起的轻微流变差异。κ-卡拉胶含量的增加导致混合物的临界应变降低，但刺槐豆胶则不会。在傅里叶变换流变学中，酪蛋白酸钠/刺槐豆胶混合物表现为“硬凝胶”，而酪蛋白酸钠/κ-卡拉胶混合物则表现为“软凝胶”。使用弹性和粘性利萨如曲线说明了大应变下的粘弹性变化，这与混合物网络内的微观结构变化相关。在酪蛋白酸钠/刺槐豆胶混合物中，相分离比蛋白质网络形成更能改变结构，但蛋白质网络形成是通过静电力和氢键主导酪蛋白酸钠/κ-卡拉胶混合物结构形成的因素。
The interactions between sodium caseinate and polysaccharide were investigated by choosing both neutral (locust bean gum) and anionic polysaccharides (kappa-carrageenan). The linear and non-linear rheological properties, zeta-potential and structures of the sodium caseinate/gum mixtures were evaluated. The mixtures all displayed shear-thinning phenomenon, and the increase of either locust bean gum or kappa-carrageenan content led to the increase of storage (G') and loss (G") moduli. The large amplitude oscillation shear (LAOS) test and Fourier transform have been successfully used to detect the slight rheological differences caused by microstructure changes. Increasing levels of kappa-carrageenan led to critical strain decreased of the mixture, but not for locust bean gum. The sodium caseinate/locust bean gum mixtures behaved as "hard gel", while the sodium caseinate/kappa-carrageenan mixtures behaved as "soft gel" in Fourier-transform rheology. Changes in viscoelasticity under large strain were illustrated using elastic and viscous Lissajous curves, which were correlated to the micro structural change within the network of the mixtures. The zeta-potential values were significantly decreased in the presence of kappa-carrageenan, while the addition of locust bean gum had no significant influence. Phase separation was found more dominant to change the structure than the protein network formation in the sodium caseinate/locust bean gum mixtures. However, protein network formation was the factor to dominate the structure forming of sodium caseinate/kappa-carrageenan mixtures with electrostatic forces and hydrogen bonding.