王 欣，熊俊婷，冯龙斐，郑思宇，郭 琦
（上海理工大学健康科学与工程学院，上海 200093）
摘要：蛋白质-亲水胶体混合物的凝胶特性对食品的质地和稳定性有着重要影响。论文重点研究了κ-卡拉胶/明胶复配胶浓度对牛奶布丁凝胶强度、质构特性、水分分布和微观结构等特性的影响。结果表明：随K-G复配胶浓度的增加，体系中凝胶强度、硬度、咀嚼性、内聚性和回复性均显著增大，黏性和弹性变化不显著；牛奶布丁体系中以不易流动水为主，单组分弛豫时间（T2W）及不易流动水弛豫时间（T22）随K-G复配胶浓度增加而略微增加，当K-G复配胶浓度在0.6%以上时，水分比例（S21、S22、S23）结构相对稳定。微观结构结果表明，K-G复配胶浓度的增加有助于牛奶布丁凝胶体系趋于均一、致密。总体而言，添加0.6%的κ-卡拉胶/明胶的复配胶有助于牛奶布丁的制备。
关键词：卡拉胶；明胶；低场核磁共振；凝胶强度；质构特性；计算机断层扫描技术
中图分类号：TS252.42 文献标识码：A 文章编号：1674-506X（2023）06-0022-0006
Effect of κ-Carrageenan and Gelatin Compound Colloid on Gel Properties of Milk Pudding
WANG Xin, XIONG Junting, FENG Longfei, ZHENG Siyu, GUO Qi
（School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）
Abstract：The gel properties of protein-hydrophilic colloid mixtures have an important effect on the texture and stability of food. This study focuses primarily on investigating the effect of the concentration of κ-carrageenan/gelatin compound colloid on the gel strength, texture characteristics, water distribution, and microstructure of milk pudding. The results showed that the gel strength, hardness, chewiness, cohesiveness and resilience of the system increased significantly with the increase of the concentration of the compound colloid, but the adhesiveness and springiness did not change significantly. In the milk pudding system, the main component was the weakly mobile water. The single component relaxation time (T2W) and the relaxation time of weakly mobile water (T22) slightly increased with the increase of the concentration of the compound colloid. When the concentration of the compound colloid was above 0.6%, the structure of the water proportion (S21, S22, S23) was relatively stable. The microstructure results showed that the gel system of milk pudding tended to be uniform and dense with the increase of the concentration of compound colloid. Overall, the preparation of milk pudding was facilitated by the addition of 0.6% κ-carrageenan/gelatin compound colloid.
Keywords：carrageenan; gelatin; low field nuclear magnetic resonance (LF-NMR); gel trength; texture characteristics; computed tomography (CT)
doi：10.3969/j.issn.1674-506X.2023.06-004
收稿日期：2023-03-22
基金项目：上海理工大学医工交叉项目
作者简介：王欣（1975-），女，教授，博士生导师。研究方向：水凝胶及其应用等。
引用格式：王欣,熊俊婷,冯龙斐,等.κ-卡拉胶/明胶复配胶对牛奶布丁凝胶性质的影响[J].食品与发酵科技,2023,59(6):22-27.
