3种改性方法对琼胶理化性质的影响

王露楠; 杨少玲; 戚勃; 杨贤庆; 李春生; 马海霞; 胡晓

doi:10.12131/20200197

3种改性方法对琼胶理化性质的影响

doi: 10.12131/20200197

王露楠^{1, 2,},
杨少玲²,
戚勃^2, ,,
杨贤庆²,
李春生²,
马海霞²,
胡晓²

1.
上海海洋大学食品学院，上海 201306
2.
中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心/农业农村部水产品加工重点实验室，广东广州 510300

基金项目: 国家重点研发计划项目 (2019YFD0901905)；现代农业产业技术体系建设专项资金 (CARS-50)；广东省促进经济发展专项资金项目 (粤农2019B14)；中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助 (2019TS02)；中国水产科学研究院基本科研业务费项目 (2020TD69)

详细信息

作者简介:
王露楠 (1993—)，男，硕士研究生，研究方向为海藻加工与利用。E-mail: 137618314@qq.com

通讯作者:
戚　勃 (1978—)，男，硕士，副研究员，从事海藻加工与利用研究。E-mail: qibo780210@163.com

中图分类号: TS 201.7
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- 被引次数: 0
出版历程
- 收稿日期: 2020-09-22
- 修回日期: 2020-11-19
- 网络出版日期: 2021-01-04
- 刊出日期: 2021-04-05

Effect of three modification methods on physicochemical properties of agar

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National Research and Development Center for Aquatic Product Processing/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China

摘要

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。
- 琼胶 /
- 羧甲基化 /
- 氧化 /
- 羟丙基化 /
- 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 extents.
- Agar /
- Carboxymethylation /
- Oxidation /
- Hydroxypropylation /
- Physicochemical properties

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图 1 不同温度下的析水率差异

Figure 1. Difference of syneresis rate at different temperatures

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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

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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

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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±1.3^a	38.8±0.5^a	96.0±0.3^a	984±34^b
羧甲基琼胶 CMA	65.2±0.5^d	35.3±0.6^c	64.7±0.4^d	273±10^d
氧化琼胶 OA	94.7±0.5^b	38.1±0.5^a	94.0±0.8^b	1 463±71^a
羟丙基琼胶 HPA	85.4±0.9^c	36.2±0.4^b	78.8±1.5^c	546±29^c
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.

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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 W_H	透过率 T/%
琼胶 Agar	88.60±0.03^b	0.73±0.02^b	16.27±0.09^b	80.12±0.09^c	23.93±0.20^d
羧甲基琼胶 CMA	84.11±0.33^c	2.64±0.14^a	19.01±0.26^a	75.08±0.15^d	82.21±0.47^a
氧化琼胶 OA	91.15±0.06^a	−0.43±0.02^d	12.56±0.16^c	84.63±0.17^b	55.70±0.45^c
羟丙基琼胶 HPA	91.24±0.25^a	−0.22±0.03^c	11.79±0.49^d	85.31±0.52^a	68.60±0.33^b

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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±42.36^a	0.60±0.03^b	3.73±0.06^c	34.39±0.57^a
羧甲基琼胶 CMA	532.50±11.06^c	0.84±0.06^a	4.35±0.14^a	19.45±1.89^b
氧化琼胶 OA	1 581.67±20.40^a	0.58±0.04^b	3.82±0.03^bc	34.90±2.10^a
羟丙基琼胶 HPA	724.00±34.04^b	0.67±0.08^b	3.97±0.19^b	18.98±2.06^b

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