Effect of three modification methods on physicochemical properties of agar
-
摘要: 文章采用羧甲基化、过氧化氢氧化和羟丙基化3种方法对琼胶进行改性，通过比较表征改性前后琼胶的溶解性能、色泽、凝胶透明度、凝胶质构特性、IR分子结构和热稳定性，探究不同改性方法对琼胶理化性质的影响。结果显示，羧甲基化和羟丙基化后琼胶的溶解温度、凝胶温度、凝胶再溶温度和凝胶强度显著降低 (P<0.05)，琼胶凝胶软弹性和持水性增强；氧化改性显著提高了琼胶凝胶强度 (P<0.05)，由984 g·cm−2提高至1 463 g·cm−2；氧化改性和羟丙基化改性显著提高了琼胶的白度 (P<0.05)，而羧甲基化改性显著降低了琼胶白度 (P<0.05)；3种改性方法均显著提高了琼胶凝胶的透明度 (P<0.05)；羧甲基化改性降低了琼胶的热稳定性，氧化和羟丙基化改性提高了琼胶的热稳定性。由此证明3种改性方法可不同程度地改变琼胶的理化性质。Abstract: In this study, agar was modified by carboxymethylation, hydrogen peroxide oxidation and hydroxypropylation, to compare the solubility, color, gel transparency, gel texture, IR molecular structure and thermal stability before and after the modification, aiming to explore the influence of three modification treatments on the physicochemical properties of agar. The results show that the dissolving temperature, gelling temperature, melting temperature and gel strength decreased significantly after carboxymethylation and hydroxypropyl treatments (P<0.05), whereas the soft elasticity and water holding capacity of agar gel improved; the gel strength of agar was improved by oxidation treatment (P<0.05), from 984 g·cm−2 to 1 463 g·cm−2; after oxidation and hydroxypropylation, the modified agar showed higher whiteness (P<0.05), while carboxymethyl agar was on the contrary (P<0.05). Besides, all modifications had increased the transparency of agar gel significantly (P<0.05). The thermal stability increased with oxidation and hydroxypropylation, but reduced with carboxymethylation. In conclusion, three modification methods can improve physicochemical properties of agar at different extent.
-
Key words:
- Agar /
- Carboxymethylation /
- Oxidation /
- Hydroxypropylation /
- Physicochemical properties
-
图 2 琼胶改性前后的FT-IR光谱对比
Figure 2. Comparison of FT-IR spectra before and after modification of agar
图 3 琼胶改性前后的差示扫描量热法对比
Figure 3. Comparison of DSC before and after modification of agar
表 1 改性对琼胶物理性质的影响
Table 1. Effects of modifications on physical properties of agar
样品
Sample溶解温度
Dissolving temperature/℃凝胶温度
Gelling temperature/℃凝胶再溶温度
Melting temperature/℃凝胶强度
Gel strength/(g·cm−2)琼胶 Agar 98.0±1.3a 38.8±0.5a 96.0±0.3a 984±34b 羧甲基琼胶 CMA 65.2±0.5d 35.3±0.6c 64.7±0.4d 273±10d 氧化琼胶 OA 94.7±0.5b 38.1±0.5a 94.0±0.8b 1 463±71a 羟丙基琼胶 HPA 85.4±0.9c 36.2±0.4b 78.8±1.5c 546±29c 注：同列不同字母间差异显著 (P<0.05)，下表同此 Note: Values with different letters in the same column are significantly different (P<0.05); the same case in the following tables. 
下载: 导出CSV
表 2 改性对琼胶色泽和凝胶透明度的影响
Table 2. Effects of modifications on color and gel transparency of agar
样品 Sample 亮度 L* 红绿值 a* 黄蓝值 b* 亨特白度指数 WH 透过率 T/% 琼胶 Agar 88.60±0.03b 0.73±0.02b 16.27±0.09b 80.12±0.09c 23.93±0.20d 羧甲基琼胶 CMA 84.11±0.33c 2.64±0.14a 19.01±0.26a 75.08±0.15d 82.21±0.47a 氧化琼胶 OA 91.15±0.06a −0.43±0.02d 12.56±0.16c 84.63±0.17b 55.70±0.45c 羟丙基琼胶 HPA 91.24±0.25a −0.22±0.03c 11.79±0.49d 85.31±0.52a 68.60±0.33b
下载: 导出CSV
表 3 改性对琼胶凝胶质构的影响
Table 3. Effects of modifications on gel texture properties of agar
样品
Sample硬度
Hardness/g内聚性
Cohesiveness弹性
Springiness/mm咀嚼性
Chewiness/mJ琼胶 Agar 1 553.17±42.36a 0.60±0.03b 3.73±0.06c 34.39±0.57a 羧甲基琼胶 CMA 532.50±11.06c 0.84±0.06a 4.35±0.14a 19.45±1.89b 氧化琼胶 OA 1 581.67±20.40a 0.58±0.04b 3.82±0.03bc 34.90±2.10a 羟丙基琼胶 HPA 724.00±34.04b 0.67±0.08b 3.97±0.19b 18.98±2.06b
下载: 导出CSV
-
[1] 林坤城. 琼脂提取及深加工研究进展[J]. 福建农业科技, 2018(9): 60-64. [2] WANG L J, SHEN Z P, MU H M, et al. Impact of alkali pretreatment on yield, physico-chemical and gelling properties of high quality agar from Gracilaria tenuistipitata[J]. Food Hydrocolloid, 2017, 70: 356-362. doi: 10.1016/j.foodhyd.2016.11.042 [3] 马军, 侯萍, 陈燕, 等. 几种海藻多糖抗氧化活性及体外抗脂质过氧化作用的研究[J]. 南方水产科学, 2017, 13(6): 97-104. doi: 10.3969/j.issn.2095-0780.2017.06.012 [4] 孙利军, 夏和咏, 罗枭, 等. 琴岛寒天物化特性、生产工艺及其在食品中的应用[C]//第十五届中国国际食品添加剂和配料展览会学术论文集. 北京: 《中国食品添加剂》杂志社, 2011: 5. [5] 嵇海峰, 肖安风. 一种高透明度高凝胶强度改性琼脂的制备方法: 201910330126.8[P]. 2019-07-12. [6] 薛玉玲, 杨瑞, 朱宏, 等. 几种海洋多糖在搅拌型酸乳中增稠特性比较研究[J]. 乳业科学与技术, 2016, 39(2): 8-10. [7] 问莉莉. 高品质琼胶的制备及其稳定性研究[D]. 湛江: 广东海洋大学, 2013: 3-9. [8] XIA K, LIU X, ZHAO J K, et al. The physicochemical property characterization of agar acetate[J]. Carbohydr Polym, 2014, 110: 32-37. doi: 10.1016/j.carbpol.2014.03.036 [9] KAMALESH P, KEYUR T, RAMAVATAR M, et al. Physical modification of agar: formation of agar-fatty acid complexes[J]. Polym J, 2005, 37: 826-832. doi: 10.1295/polymj.37.826 [10] HAQ F, YU H J, WANG L, et al. Advances in chemical modifications of starches and their applications[J]. Carbohydr Res, 2019, 476: 12-35. doi: 10.1016/j.carres.2019.02.007 [11] 王丹, 王宝庆, 廖耀华, 等. 琼脂及其降解产物的应用和低温溶解琼脂的制备进展[J]. 中外食品工业, 2015, 93(3): 93-95. [12] 别蒙, 谢笔钧, 孙智达. 不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性[J]. 食品科学, 2020, 41(12): 67-76. [13] XIAO Q, AN D, ZHANG C, et al. Agar quality promotion prepared by desulfation with hydrogen peroxide[J]. Int J Biol Macromol, 2019, 145: 492-499. [14] ZHANG X D, LIU X, CAO M Z, et al. Preparation of hydroxypropyl agars and their properties[J]. Carbohydr Polym, 2015, 129: 87-91. doi: 10.1016/j.carbpol.2015.04.056 [15] XIAO Q, WENG H F, NI H, et al. Physicochemical and gel properties of agar extracted by enzyme and enzyme-assisted methods[J]. Food Hydrocolloid, 2018, 87: 260-305. [16] GOPE S, SAMYOR D, PAUL A K, et al. Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch[J]. Int J Biol Macromol, 2016, 93(Pt A): 860-867. [17] 杜建华, 李婷, 倪辉, 等. 以江蓠琼脂为原料制备生化琼脂[J]. 过程工程学报, 2018, 3(2): 434-440. [18] 顾熟琴, 段慧玲, 赵镭, 等. 建立食品质地参照物体系中量值估计法的改进[J]. 中国粮油学报, 2014, 29(1): 95-100. [19] 李晓艺, 苏现波, 韩霜, 等. 大目金枪鱼皮明胶与κ-卡拉胶复配胶凝胶特性探究[J]. 食品工业科技, 2018, 39(19): 13-19. [20] CAO M Z, LIU X, LUAN J M, et al. Characterization of physicochemical properties of carboxymethyl agar[J]. Carbohydr Polym, 2014, 111: 449-455. doi: 10.1016/j.carbpol.2014.04.036 [21] 戚勃, 李来好, 杨贤庆, 等. 响应曲面法优化麒麟菜卡拉胶碱处理工艺[J]. 南方水产科学, 2011, 7(6): 26-34. [22] 李琴梅, 戚勃. 琼脂的物化特性及其在食品工业中的应用[J]. 中国食品添加剂, 2009, 20(6): 148-152. [23] ZHANG C, AN D, XIAO Q, et al. Preparation, characterization, and modification mechanism of agar treated with hydrogen peroxide at different temperatures[J]. Food Hydrocolloid, 2020, 101: 105527. doi: 10.1016/j.foodhyd.2019.105527 [24] WANG L F, PAN S Y, HU H, et al. Synthesis and properties of carboxymethyl kudzu root starch[J]. Carbohydr Polym, 2010, 80(1): 174-179. doi: 10.1016/j.carbpol.2009.11.008 [25] PABLO M P, MARIA C P, PABLO D R. Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch[J]. Int J Biol Macromol, 2019, 135: 521-529. doi: 10.1016/j.ijbiomac.2019.05.202 [26] 马云, 杨玉玲, 杨震, 等. 琼脂凝胶质构特性的研究[J]. 食品与发酵工业, 2007, 237(9): 24-27. [27] CASTANHA N, JUNIOR M D D M, AUGUSTO P E D. Potato starch modification using the ozone technology[J]. Food Hydrocolloid, 2017, 66: 343-356. doi: 10.1016/j.foodhyd.2016.12.001 [28] 赵巧娇. 羧甲基板栗淀粉的制备及性质研究[D]. 北京: 北京林业大学, 2016: 19-35. [29] 黄海潮, 王锦旭, 潘创, 等. 超声波辅助过氧化氢法降解坛紫菜多糖及其抗氧化活性的研究[J]. 南方水产科学, 2020, 16(1): 110-119. [30] 李龙. 龙须菜琼脂糖的提取技术研究[D]. 福州: 福建农林大学, 2013: 26-34. [31] LAWAL O S, LECHNER M D, KULICKE W M. Single and multi-step carboxymethylation of water yam (Dioscorea alata) starch: synthesis and characterization[J]. Int J Biol Macromol, 2008, 46(5): 429-435. [32] 钟振声, 钟艳萍, 孙昂. 马铃薯交联羧甲基淀粉的结构与性能[J]. 华南理工大学学报(自然科学版), 2011, 39(3): 22-27. [33] SAKSHI S, SUKHCHARN S, CHARANJIT S R. Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch[J]. Food Hydrocolloid, 2016, 55: 56-64. doi: 10.1016/j.foodhyd.2015.11.003 [34] ZHANG Y R, WANG X L, ZHAO G M, et al. Preparation and properties of oxidized starch with high degree of oxidation[J]. Carbohydr Polym, 2012, 87(4): 2554-2562. doi: 10.1016/j.carbpol.2011.11.036 -
计量
- 文章访问数: 64
- 被引次数: 0
粤公网安备 44010502001741号
