肉桂精油/羟丙基-β-环糊精包合物对κ-卡拉胶质构和流变特性的影响

王艳丽; 刘亚伟; 袁超; 刘祎祯; 潘迎

doi:10.13386/j.issn1002-0306.2019.20.010

肉桂精油/羟丙基-β-环糊精包合物对κ-卡拉胶质构和流变特性的影响

王艳丽¹,
刘亚伟^1,,
袁超^2,3,,
刘祎祯³,
潘迎³

1. 河南工业大学粮油食品学院, 河南郑州 450000;
2. 齐鲁工业大学食品科学与工程学院, 山东济南 250353;
3. 道中道(山东)生物科技工程有限公司, 山东河泽 274000

基金项目:

2019年山东省重点扶植区域引进急需紧缺人才项目计划。

国家自然科学基金项目(31571881)

河南省科技攻关项目(172102110003)

详细信息

作者简介:
王艳丽(1991-),女,硕士研究生,研究方向:淀粉化学及转化应用技术,E-mail:yan_anne01@163.com。

通讯作者:
刘亚伟(1960-),男,硕士,教授,研究方向:淀粉化学及转化应用技术,E-mail:gongda8407@163.com

袁超(1979-),男,博士,教授,研究方向:碳水化合物开发与应用,E-mail:yuan-chao@163.com。

中图分类号: TS201.2
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出版历程
- 收稿日期: 2019-03-11
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-10-14

Influence of Cinnamon Essential Oil/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Texture and Rheological Properties of κ-Carrageenan

1. School of Grain and Oil, Henan University of Technology, Zhengzhou 450000, China;
2. College of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China;
3. DZD(Shangdong) Biotechnology Co., Ltd., Heze 274000, China

摘要

摘要: 研究了不同肉桂精油/羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HPBCD)包合物添加量对κ-卡拉胶凝胶质构特性、熔凝胶温度和储能模量的影响。结果表明,κ-卡拉胶凝胶的硬度、胶黏性、咀嚼性在HPBCD包合物的添加量为3%时达到最大值,但肉桂精油/HPBCD包合物对κ-卡拉胶凝胶的弹性和内聚性影响不明显。κ-卡拉胶的凝胶、熔胶温度随包合物添加量的增加分别升高了1.65和2.1℃。κ-卡拉胶的储能模量(storage modulus,G')随包合物添加量的增加先升高后降低,且在添加量为3%时G'达到最大值。本研究结果可为环糊精包合物对κ-卡拉胶凝胶性能的影响提供理论参考。
- 肉桂精油 /
- 羟丙基-β-环糊精 /
- 包合物 /
- κ-卡拉胶 /
- 质构特性 /
- 流变特性
Abstract: Effects of different amounts of cinnamon essential oil(CEO)/hydroxypropyl-β-cyclodextrin(HPBCD)inclusion complex on the texture properties,melting temperature,gelling temperature and storage modulus of κ-carrageenan gel were investigated. The results showed that the hardness,adhesiveness and chewiness of κ-carrageenan gel reached the maximum at 3% of the addition of CEO/HPBCD inclusion complex,however the addition of CEO/HPBCD inclusion complex had no significant effect on the springiness and cohesiveness of κ-carrageenan gel. The gelling and melting temperature increased by 1.65 and 2℃ respectively with the increasing of the amount of the CEO/HPBCD inclusion complex. The storage modulus(G')of KC gels increased first and then decreased after the addition of the CEO/HPBCD inclusion complex,and G' reached maxima at 3% additive amounts. This study could provide a theoretical reference for the influence of cyclodextrin inclusion complex on the gelation of κ-carrageenan gel.
- cinnamon essential oil /
- hydroxypropyl-β-cyclodextrin /
- inclusion complex /
- κ-carrangeenan /
- texture properties /
- rheological properties