钾离子对罗望子胶/<i>κ</i>-卡拉胶复合凝胶特性的影响及机理分析

王玉丽; 李婷; 范玉文; 黄家钰; 聂珂楠; 院佩佩; 吴正奇

doi:10.13386/j.issn1002-0306.2022070184

钾离子对罗望子胶/κ-卡拉胶复合凝胶特性的影响及机理分析

doi: 10.13386/j.issn1002-0306.2022070184

湖北工业大学生物工程与食品学院，湖北武汉 430068

详细信息

作者简介:
王玉丽（1998−），女，硕士研究生，研究方向：天然产物的开发与利用，E-mail：395234168@qq.com

通讯作者:
吴正奇(1966−)，男，硕士，教授，研究方向：天然产物的开发与利用，E-mail：hgwzq66@126.com

中图分类号: TS201.7
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出版历程
- 收稿日期: 2022-07-19
- 刊出日期: 2023-05-15

Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel

School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China

摘要

摘要: 为探究K⁺对罗望子胶/κ-卡拉胶复合凝胶的特性及机理的影响，本文采用流变学、质构分析、微观结构和红外光谱四种方法，对不同K⁺添加量的复合凝胶的性能和结构进行研究。流变学结果显示，K⁺的添加使凝胶体系的模量升高，柔量和总形变量降低，K⁺添加量增至15 mmol/L时，表观粘度达到最高值2690 Pa·s；质构分析结果显示随K⁺添加量的增大，凝胶体系强度和硬度增大，但弹性和内聚性相对减少；而红外光谱和微观结构证明了K⁺可以促进两种凝胶体系之间的相互作用，使凝胶孔隙趋于致密均匀，在K⁺添加量15 mmol/L时孔径间壁最为规则结实。结果表明，K⁺的添加能够使凝胶体系表现较好的粘弹性和抗变形性，使网状结构更加紧密，为罗望子胶和κ-卡拉胶的复配应用提供了理论参考。
- 罗望子胶 /
- κ-卡拉胶 /
- 凝胶特性 /
- 微观结构 /
- 凝胶机理
Abstract: To investigate the effect of K⁺ on the properties and mechanism of the composite gel system consisting of tamarind gum and κ-carrageenan, four methods including rheology, texture analysis, microstructure, and infrared spectroscopy were used to investigate the properties and structure of the composite gel with different K⁺ additions. The rheological results showed that the addition of K⁺ increased the modulus of the gel system and decreased the compliance and total deformation. When the addition of K⁺ increased to 15 mmol/L, the apparent viscosity reached its highest value of 2690 Pa·s. The results of texture analysis revealed that the strength and hardness of the gel system increased with the addition of K⁺, but its elasticity and cohesiveness decreased relatively. Infrared spectroscopy and microstructure demonstrated that K⁺ could promote the interaction between tamarind gum and κ-carrageenan, the gel pores tend to be dense and uniform, and the inter-pore walls were most regular and strong at the K⁺ addition of 15 mmol/L. The results showed that the addition of K⁺ could make the gel system exhibit better viscoelasticity and anti-deformation, and make the network structure more compact, which would provide a theoretical reference for the application of tamarind gum and κ-carrageenan in compounding.
- tamarind gum /
- κ-carrageenan /
- gel properties /
- microstructure /
- gelation mechanism

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图 1 不同K⁺添加量TSP-KC复合凝胶的表观粘度

Figure 1. Apparent viscosity of TSP-KC gels with different K⁺ additions

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图 2 不同K⁺添加量TSP-KC复合凝胶的模量（a）和tanδ（b）变化曲线

Figure 2. Modulus (a) and tanδ (b) variation curves of TSP-KC gels with different K⁺ additions

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图 3 不同K⁺添加量TSP-KC复合凝胶的柔量（a）和应变（b）变化曲线

Figure 3. Compliance (a) and strain (b) variation curves of TSP-KC gels with different K⁺ additions

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图 4 不同K⁺添加量TSP/KC复配凝胶的微观结构

Figure 4. Microstructures of TSP-KC gels with different K⁺ additions

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图 5 傅里叶红外光谱图

注：a：TSP和KC；b：不同K⁺添加量的TSP-KC复合凝胶。

Figure 5. Fourier infrared spectrogram

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表 1 不同K⁺添加量条件下TSP-KC复合凝胶的质构参数

Table 1. Texture parameters of TSP-KC gels in different K⁺ additions

K⁺浓度（mmol/L）	硬度（g）	弹性（mm）	内聚性
0	572.764±69.336^a	0.745±0.010^c	0.705±0.010^b
3	1382.874±178.506^b	0.111±0.111^a	0.090±0.090^a
6	1771.706±141.133^b	0.157±0.008^ab	0.040±0.022^a
9	2456.925±162.043^b	0.156±0.047^ab	0.100±0.018^a
12	2715.792±154.235^b	0.152±0.030^ab	0.128±0.069^a
15	2044.255±165.826^b	0.182±0.040^ab	0.074±0.044^a
20	1734.214±199.230^b	0.328±0.156^b	0.099±0.064^a
注：表中数据为平均值±标准误差，n=3；abc表示组内显著性差异（P<0.05）。

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