银耳胶复配体系的流变学特性研究

doi:10.13560/j.cnki.biotech.bull.1985.2021-0634

摘要/Abstract

摘要：

银耳胶是一种经简易浸提工艺所制得的新型食品添加剂,主要成分为银耳多糖。本研究制备了两种不同的黄原胶-银耳胶（XG-TFG）和瓜儿豆胶-银耳胶（GG-TFG）的复配胶溶液并分析了两种单胶体（XG、GG）及其复配胶溶液在不同理化条件下的表观黏度和流变学特性,并比较了添加不同比例复配胶酸奶的感官评价。结果表明所有胶体溶液的表观黏度随胶浓度的增加呈现非线性增长;离子种类和浓度对XG-TFG复配胶表观黏度的影响显著小于XG单体胶;此外,复配胶表观黏度在弱酸和弱碱环境中保持稳定,但会在较低加热温度下随加热时间增加而下降。加入TFG能减缓由低浓度糖溶液和超声处理引起的胶体表观黏度下降。冻融后的复配胶表观黏度均未下降,呈现较好的稳定性。流变学测试结果表明了复配后的胶体均为假塑性流体,具有较好的剪切恢复能力。GG与TFG配比为1:1时,酸奶中添加复配胶的总体评价最高,口感最佳,说明合适的胶体配比能够改善酸奶的质构和风味。以上研究结果将为TFG与其他胶体的复配及其应用提供理论依据。

关键词: 银耳胶, 复配胶, 表观黏度, 流变学特性, 感官评价

Abstract:

Tremella fuciformis gum（TFG）,used as new food additives,is prepared by a simple leaching process with T. fuciformis polysaccharides as its main component. The two kinds of new complex gum solutions of xanthan gum-T. fuciformis gum（XG-TFG）and guar gum-T. fuciformis gum（GG-TFG）were prepared with different ratios. The apparent viscosities and rheological properties of the complex gum solutions and two single colloids（XG and GG）were analyzed under different physiochemical conditions. And the sensory evaluations of yogurt samples were also compared with addition of different proportion of the complex gums. The results showed that the apparent viscosities of all the colloids increased non-linearly with the increase of colloidal concentration. The apparent viscosity of the complex gums were affected less than that of the single gum by the ion types and ionic concentration. Furthermore,the apparent viscosities of the complex gums were steady in the weak acid and weak base,but decreased with the increasing heating time at a lower temperature. The decrease of the apparent viscosity caused by adding sugar（low concentration）or μLtrasonic treatment was eliminated by adding TFG. The apparent viscosities of all colloids were stable with freeze-thaw treatments. The results of rheological test confirmed that the solutions of the complex gums were pseudoplastic fluids with excellent in-shear stuctural recovery. The complex gum with the ratio 1:1 of GG to TFG was the best formula of flavor to yogurt,indicating that the texture and flavor of yogurt was improved by adding complex gum in the proper ratio. The above results will provide the theoretical basis and the applications the complex gums prepared from TFG and other colloids.

Key words: Tremella fuciformis gum, complex gum, apparent viscosity, rheological properties, sensory evaluation

陈剑秋, 黄胜, 赵伟超, 占观平, 孙淑静, 陈利丁. 银耳胶复配体系的流变学特性研究[J]. 生物技术通报, 2021, 37(11): 178-189.

CHEN Jian-qiu, HUANG Sheng, ZHAO Wei-chao, ZHAN Guan-ping, SUN Shu-jing, CHEN Li-ding. Study on the Rheological Properties of the Mixtures with Tremella fuciformis Gum[J]. Biotechnology Bulletin, 2021, 37(11): 178-189.

图/表 14

表1 测定胶体表观黏度所用浓度

Table 1 Concentrations used to determine the apparent viscosity of gums

Gums	Concentrations/（g·L^-1）
XG	0.40	0.80	1.20	1.60	2.00	3.00
3XG∶1TFG	0.80	1.20	1.60	2.00	2.40
1XG∶1TFG	1.50	2.00	2.50	3.00	3.50	4.00
1XG∶3TFG	2.00	4.00	6.00	8.00	10.00
GG	2.00	2.50	3.00	3.50	4.00	5.00
3GG∶1TFG	3.00	4.00	5.00	6.00	7.00
1GG∶1TFG	4.00	4.50	5.00	5.50	6.00	7.00	8.00
1GG∶3TFG	4.00	5.00	6.00	7.00	8.00

表2 酸奶感官属性及其描述

Table 2 Sensory properties of yogurt and its description

感官属性Sensory properties	评分标准Evaluation standards			分数Score
组织状态Texture	酸奶均匀度差,黏稠度稀,有气泡,有大量乳清（< 1.5）	酸奶均匀,有少量乳清出,黏稠度适宜（1.5-2.4）	酸奶均匀细腻无杂质,无气泡,稠度好（2.5-3.0）	3
口感 Mouthfeel	过酸或无酸味,口感粗糙（< 2.5）	酸味稍重,口感较好（2.5-3.5）	酸甜适口,口感细腻（3.5-4.0）	4
风味 Flavor	奶香味稍淡,添加剂风味较浓或平淡（< 1.2）	酸奶香气平淡,添加剂风味较浓或平淡（1.2-1.5）	有乳酸菌发酵而成的清香,风味适宜（1.6-2.0）	2
色泽 Color	色泽不均匀,呈黄色或出现褐变（< 0.5）	色泽均匀,稍带微黄色（0.5-0.7）	色泽均匀一致,呈乳白（0.8-1）	1

图1 不同XG、GG及其与TFG复配胶浓度的表观黏度 A:XG及其与TFG复配胶;B:GG及其与TFG复配胶

Fig. 1 Apparent viscosity of XG,GG and their mixtures with TFG at different concentrations A:XG and its mixture with TFG. B:GG and its mixture with TFG

表3 Na+、K+、Ca2+对胶体表观黏度的影响

Table 3 Effect of Na+,K+,and Ca2+ on the apparent viscosity of gums

Salt ions/（g·L^-1）	XG（0.8 g·L^-1）	1XG∶1TFG（2.0 g·L^-1）	GG（3.5 g·L^-1）	1GG∶1TFG（5.5 g·L^-1）
Control	45.27±0.25 a	47.77±3.29 a	59.00±3.04 a	64.93±4.01 a
NaCl（1.0）	20.67±1.53 b	27.33±1.53 b#	51.57±1.25 b	51.33±0.76 b
NaCl（15.0）	9.50±0.50 b*	12.77±0.75 b*#	53.27±1.55 b	40.17±2.02 b*#
KCl（1.0）	28.17±0.76 b	39.50±1.50 b#	51.33±1.50 b	42.17±1.76 b#
KCl（15.0）	16.43±1.40 b*	17.20±1.71 b*	61.50±1.32 a*	48.17±3.25 b*#
CaCl₂（1.0）	17.83±1.76 b	29.00±1.50 b#	69.00±4.58 b	41.17±1.26 b#
CaCl₂（15.0）	10.90±0.79 b*	17.77±0.25 b*#	49.83±1.89 b*	40.83±1.53 b#

图2 不同pH对胶体表观黏度的影响不同字母表示不同pH作用后的胶体表观黏度存在显著性差异（P < 0.05）

Fig. 2 Effect of different pH on the apparent viscosity of gums Different letters indicate that the apparent viscosity of the colloids after different pH treatment has significant difference（P < 0.05）

图3 不同加热处理对胶体表观黏度的影响 A:XG及其与TFG复配胶;B:GG及其与TFG复配胶。不同字母表示同一温度加热不同时间后的胶体表观黏度存在显著性差异（P < 0.05）

Fig. 3 Effects of different heat treatments on the apparent viscosity of gums A:XG and its mixture with TFG. B:GG and its mixture with TFG. Different letters indicate that there is significant difference in the colloids apparent viscosity after heating different time and at the same temperature（P < 0.05）

图4 不同超声处理对胶体表观黏度的影响 A:XG及其与TFG复配胶;B:GG及其与TFG复配胶。不同字母表示同一功率处理不同时间后的胶体表观黏度存在显著性差异（P < 0.05）

Fig. 4 Effects of different μLtrasonic treatments on the apparent viscosity of gums A:XG and its mixture with TFG. B:GG and its mixture with TFG. Different letters indicate that there is significant difference in the colloids apparent viscosity after the same power treatment for different time（P < 0.05）

表4 葡萄糖、蔗糖溶液对胶体表观黏度的影响

Table 4 Effect of glucose and sucrose solution on the apparent viscosity of gums

Sugar solution	XG（0.8 g/L）	1XG∶1TFG（2.0 g/L）	GG（3.5 g/L）	1GG∶1TFG（5.5 g/L）
Control	45.27±0.25 a	47.77±3.29 a	59.00±3.04 a	64.93±4.01 a
Glucose（4%）	45.33±0.76 a	55.50±0.70 b#	48.93±0.60 b	67.37±1.21 a#
Glucose（12%）	48.00±0.20 b*	56.63±0.32 b#	54.77±0.25 b*	72.83±0.76 b*#
Sucrose（4%）	37.00±0.20 b	47.23±0.25 a#	39.90±0.26 b	60.03±1.21 a#
Sucrose（12%）	48.13±0.32 b*	57.77±0.25 b*#	39.87±0.15 b	78.27±1.10 b*#

图5 不同冻融处理对胶体表观黏度的影响不同母表示在不同冻融处理次数后的胶体表观黏度存在显著性差异（P < 0.05）

Fig. 5 Effects of different freeze-thaw treatments on the apparent viscosity of gums Different letters indicate that there is significant difference in the colloids apparent viscosity after different freeze-thaw treatments（P < 0.05）

图6 XG、GG及其与TFG复配胶的流变曲线和剪切稀化 A、C:XG及其与TFG复配胶;B、D:GG及其与TFG复配胶

Fig.6 Rheological curves and shear thinning of XG,GG and their mixtures with TFG A,C:XG and its mixture with TFG. B,D:GG and its mixture with TFG

表5 XG、GG及其与TFG复配胶流变曲线的Herschel -Bulkley模型拟合参数

Table 5 Fitting parameters of Herschel-Bulkley model for rheological curves of XG,GG and their mixtures with TFG

Gums/（g·L^-1）	τ₀/Pa	K/Pa.sⁿ	n	R²
XG（1.0）	0.1692±0.0146	0.18386±0.01149	0.4761±0.01099	0.9979
3XG∶1TFG（1.4）	0.02304±0.01451	0.17095±0.01073	0.5004±0.01109	0.9981
1XG∶1TFG（5.0）	-0.00934±0.00384	0.03892±0.00103	0.81198±0.00473	0.9999
1XG∶3TFG（4.0）	0.02494±0.0104	0.1104±0.00598	0.59089±0.00965	0.9989
GG（3.0）	-0.01935±0.00543	0.05394±0.00181	0.7549±0.00597	0.9997
3GG∶1TFG（5.0）	-0.111±0.02868	0.31886±0.0168	0.58478±0.00938	0.9989
1GG∶1TFG（8.0）	-0.07627±0.02193	0.23183±0.01003	0.66309±0.00772	0.9994
1GG∶3TFG（8.0）	-0.02071±0.00667	0.05895±0.00179	0.81308±0.0054	0.9998

图7 XG、GG以其与TFG复配胶的剪切结构恢复力测试结果 A:XG及其与TFG复配胶;B:GG及其与TFG复配胶

Fig.7 Test results of shear structural recovery of XG,GG and their mixtures with TFG A:XG and its mixture with TFG. B:GG and its mixture with TFG

图8 XG、GG及其与TFG复配胶的黏弹性测试结果 A:XG及其复配胶;B:GG及其复配胶

Fig.8 Viscoelasticity test results of XG,GG and their mixtures with TFG A:XG and its mixture with TFG. B:GG and its mixture with TFG

表6 酸奶中加入TFG复配胶后的感官评价得分

Table 6 Sensory evaluation scores of yogurt added mixtures with TFG

胶体复配比 Compound ratio of colloid	组织状态 Texture	口感 Mouthfeel	风味 Flavor	色泽 Color	总分 Total score
3XG∶1TFG	2.29 ± 0.46 ab	3.21 ± 0.52 ab	1.56 ± 0.24 a	0.80 ± 0.09 a	7.71 ± 0.95 ab
1XG∶1TFG	1.34 ± 0.16 c	2.30 ± 0.21c	1.28 ± 0.13 b	0.36 ± 0.07 b	6.26 ± 0.64 b
1XG∶3TFG	2.39 ± 0.50 a	3.34 ± 0.46 ab	1.50 ± 0.22 a	0.78 ± 0.10 a	7.55 ± 1.22 ab
3GG∶1TFG	2.18 ± 0.40 ab	2.99 ± 0.41 b	1.43 ± 0.24 ab	0.79 ± 0.10 a	7.38 ± 0.76 ab
1GG∶1TFG	2.23 ± 0.38 ab	3.49 ± 0.10 a	1.28 ± 0.13 b	0.70 ± 0.12 a	7.94 ± 0.68 a
1GG∶3TFG	1.95 ± 0.50 b	2.78 ± 0.40 b	1.39 ± 0.25 ab	0.78 ± 0.12 a	6.91 ± 0.90 b

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