低酯果胶-香菇多糖凝胶珠制备工艺优化与结构表征

Preparation process optimization and structural characterization of low methoxy pectin-lentinan gel beads

中文关键词:  低酯果胶  香菇多糖  凝胶珠  工艺优化  结构表征

英文关键词:low methoxy pectin  lentinan  gel beads  process optimization  structural characterization

中文摘要:

      目的 优化低酯果胶、香菇多糖复合与乳酸钙交联制备低酯果胶-香菇多糖凝胶珠的工艺, 并对最佳工艺条件下制备的凝胶珠进行结构表征。方法 通过单因素实验和响应面实验探究乳酸钙浓度、固化时间和固化温度对凝胶珠硬度的影响, 并通过红外光谱、质构分析、流变分析及扫描电镜对凝胶珠进行结构表征。结果 通过响应面法优化得出低酯果胶-香菇多糖凝胶珠的最佳制备工艺为: 乳酸钙浓度6.2%、固化时间44 min、固化温度48 ℃, 此条件下制备的凝胶珠硬度为35.60 gf。与低酯果胶凝胶珠相比, 低酯果胶-香菇多糖凝胶珠产生了更强的氢键相互作用, 并且其弹性、内聚性及动态模量均有所提高。结论 香菇多糖可以有效改善低酯果胶凝胶珠的机械性能与质构特性, 本研究将为果胶凝胶珠体系的改良提供参考。

英文摘要:

      Objective To optimize the process of preparing low methoxy pectin-lentinan gel beads by combining low methoxy pectin and lentinan with calcium lactate, and characterize the structure of gel beads prepared under the optimal process conditions. Methods The effects of calcium lactate concentration, curing time, and curing temperature on the hardness of gel beads were investigated through single factor experiment and response surface methodology, and the structure of gel beads was characterized by Fourier transform infrared spectroscopy, texture analysis, rheological analysis and scanning electron microscopy. Results The optimum preparation process of low methoxy pectin-lentinan gel beads was determined by response surface methodology as calcium lactate concentration of 6.2%, curing time of 44 min, and curing temperature of 48 ℃. Under these conditions, the hardness of the gel beads was 35.60 gf. Compared with low methoxy pectin gel beads, low methoxy pectin-lentinan gel beads produced stronger hydrogen bond interaction, and their elasticity, cohesion, and dynamic modulus were improved. Conclusion Lentinan can effectively improve the mechanical properties and texture properties of low methoxy pectin gel beads, and this study will provide a reference for the improvement of pectin gel bead systems.