Effect of three modification methods on physicochemical properties of agar
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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.
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Key words:
- Agar /
- Carboxymethylation /
- Oxidation /
- Hydroxypropylation /
- Physicochemical properties
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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±1.3a 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. 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 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 -
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