Biotechnology Bulletin ›› 2021, Vol. 37 ›› Issue (11): 178-189.doi: 10.13560/j.cnki.biotech.bull.1985.2021-0634
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CHEN Jian-qiu(), HUANG Sheng, ZHAO Wei-chao, ZHAN Guan-ping, SUN Shu-jing(), CHEN Li-ding()
Received:
2021-05-17
Online:
2021-11-26
Published:
2021-12-03
Contact:
SUN Shu-jing,CHEN Li-ding
E-mail:664877349@qq.com;shjsun2004@126.com;bioengin2021@163.com
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.
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 |
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 |
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 |
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 |
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
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# |
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# |
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)
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)
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)
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*# |
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*# |
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)
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 |
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 |
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 |
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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