仙草-山药粉凝胶性能研究

Study on the properties of Mesona chinensis-Rhizoma dioscorea gel

中文关键词:  仙草多糖  山药粉  凝胶  质构特性

英文关键词:Mesona chinensis polysaccharide  Rhizoma dioscorea powder  gel  texture characteristics

中文摘要:

      目的 分析仙草-山药粉凝胶性能。方法 以凝胶质构参数和持水性为指标, 分析仙草-山药粉凝胶的成胶条件, 并采用红外光谱、扫描电镜和示差扫描量热仪对其结构进行分析。结果 在仙草多糖(Mesona chinensis polysaccharide, MCP)浓度0.6%、山药粉含量2.0%、pH为10.0的条件下, 仙草-山药粉凝胶性能最佳, 添加氯化钠会破坏凝胶网络结构。仙草-山药粉凝胶质构性能接近仙草-玉米淀粉凝胶, 且具有更强的持水能力。红外光谱、扫描电镜和热性能分析发现, 仙草-山药粉凝胶以非共价键形成网络结构, 凝胶壁厚且孔隙结构均一, 高温下不易解离, 具有良好的热稳定性。结论 仙草-山药粉凝胶性能良好, 山药可替代玉米淀粉应用于仙草凝胶类健康食品的工业化生产。

英文摘要:

      Objective To analyze the properties of Mesona chinensis-Rhizoma dioscorea gels. Methods The gel-forming conditions of Mesona chinensis-Rhizoma dioscorea gels were analyzed using the gel texture parameters and water-holding capacity as indicators, and their structures were analyzed by infrared spectroscopy, scanning electron microscopy and differential scanning calorimetry. Results The best performance of the Mesona chinensis-Rhizoma dioscorea gels was achieved under the conditions of 0.6% Mesona chinensis polysaccharide concentration, 2.0% Rhizoma dioscorea powder content and pH 10.0, and the addition of sodium chloride would destroy the gel network structure. The textural properties of Mesona chinensis-Rhizoma dioscorea gels were close to those of Mesona chinensis-corn starch gels and had stronger water holding capacity. Infrared spectroscopy, scanning electron microscopy and thermal property analysis showed that the Mesona chinensis-Rhizoma dioscorea gels formed a network structure with non-covalent bonds, and the gel walls were thick and the pore structure was homogeneous, which was not easy to dissociate at high temperature and had good thermal stability. Conclusions Mesona chinensis-Rhizoma dioscorea gel has good performance, and Rhizoma dioscorea can be used as a substitute for corn starch in the industrial production of Mesona chinensis gel-based health foods.