摘要:
为了揭示燕麦β-葡聚糖复合凝胶的形成条件、形成过程,本文对两种不同质量分数的β-葡聚糖(OG和LOG)及其比例对复合凝胶的流变特性、质构特性和微观结构进行分析,筛选制备燕麦β-葡聚糖复合凝胶的参数,并进一步研究β-葡聚糖复合凝胶形成的分子作用力及分子结构。结果表明,当β-葡聚糖总浓度12%,两种葡聚糖质量比(LOG:OG)为1:1时,形成的典型凝胶储能模量(G')和损耗模量(G″)均较大,其硬度为0.838 N,显著高于其他比例制备的凝胶(P<0.05)。通过扫描电镜观察到,在此条件下制备的β-葡聚糖复合凝胶,表面致密,无明显孔洞,并且通过分子作用力实验表明β-葡聚糖复合凝胶形成过程中氢键和静电相互作用起主要作用,且红外光谱分析形成的复合凝胶不改变β-葡聚糖初级结构。因此,燕麦β-葡聚糖复合凝胶其流变特性和质构特性以及表面结构方面的性能均优于其单一组分的β-葡聚糖凝胶。此结论为优化推广燕麦β-葡聚糖复合凝胶在食品工业中的应用提供了理论依据。
Abstract:
In order to reveal the formation condition and process of oat β-glucan composite gel,the rheological,texture and microstructure properties of β-glucan composite gel and its ratio prepared with the different mass(OG and LOG)were analyzed,which was used to screening the preparation parameters of β-glucan composite gel,and the molecular interaction force and molecular structure of β-glucan composite gel were determined. The results indicated that,when the total concentration of β-glucan was 12% and the mass ratio of two glucans(LOG:OG)was 1:1,both of the typical gel storage modulus(G')and loss modulus(G″)that formed were higher,and the hardness was 0.838 N,which was significantly higher than the gel prepared in other ratios(P<0.05). SEM showed that,the β-glucan composite gel prepared under these conditions had a dense surface with no obvious pores. Molecular force experiments showed that hydrogen bonding and electrostatic interaction play a major role in the formation of β-glucan composite gel,and the structure of β-glucan composite gel was determined from IR spectroscopy maintaining the primary structure of β-glucan. Therefore,the oat β-glucan composite gel showed the better rheological properties and texture properties as well as surface structure properties than β-glucan gel with the single component. It would provide a theoretical basis for optimizing the preparation of oat β-glucan gel for its application in food industry.
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