Preparation and Characterization of Multiple Composite Fluid Gel

GU Saiqi; ZHOU Linhui; WANG Suning; ZHOUXuxia; DING Yuting

doi:10.13386/j.issn1002-0306.2021090149

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 222-231. > DOI: 10.13386/j.issn1002-0306.2021090149

GU Saiqi, ZHOU Linhui, WANG Suning, et al. Preparation and Characterization of Multiple Composite Fluid Gel[J]. Science and Technology of Food Industry, 2022, 43(9): 222−231. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090149.

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Preparation and Characterization of Multiple Composite Fluid Gel

College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China

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Received Date: September 09, 2021
Available Online: March 02, 2022

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Abstract

Abstract

The composite fluid gels prepared by different process were taken as the research object in this study. The gel strength, mass loss rate and sensory evaluation results were comprehensively investigated to determine the optimal level of each factor. On this basis, the orthogonal test of five factors and four levels was used to determine the optimal preparation process of the multiple composite gel: The addition of acetylated distarch phosphate, hydrolyzed gelatin and soybean oil were 6.5%, 5.5% and 8% respectively, pH6.5 and calcium chloride concentration 0.35 mol/L. According to the results of the comprehensive scores, the intermediate group and the lowest group were selected from the orthogonal group, and the results of each gel characteristic index of above two groups were compared with those of the optimal group. The results of differential scanning calorimetry showed that the water holding capacity of the optimal group was the best, and the content of unfrozen water was 50.33%, which was 5.93% and 12.75% higher than that of the middle group and the lowest group, respectively; the final solid residue content of the optimal group was the highest, up to 14.51%, indicating that its thermal stability was the best; the molecular forces in the optimal group showed the trend of hydrophobic force>hydrogen bond>electrostatic force; the results of Fourier transform infrared spectroscopy and molecular force confirmed each other, which showed that the hydrogen bond of the optimal group was stronger than that of the middle group and the lowest group. In summary, the optimized composite fluid gel has great potential in food fluid gel applications, which has excellent rheological properties and a more stable internal structure.
- fluid gel,
- gel characteristics,
- process optimization,
- stability,
- molecular force

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