肉桂精油/羟丙基-β-环糊精包合物对κ-卡拉胶质构和流变特性的影响

王艳丽; 刘亚伟; 袁超; 刘祎祯; 潘迎

doi:10.13386/j.issn1002-0306.2019.20.010

肉桂精油/羟丙基-β-环糊精包合物对κ-卡拉胶质构和流变特性的影响

Influence of Cinnamon Essential Oil/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Texture and Rheological Properties of κ-Carrageenan

摘要

摘要: 研究了不同肉桂精油/羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HPBCD)包合物添加量对κ-卡拉胶凝胶质构特性、熔凝胶温度和储能模量的影响。结果表明,κ-卡拉胶凝胶的硬度、胶黏性、咀嚼性在HPBCD包合物的添加量为3%时达到最大值,但肉桂精油/HPBCD包合物对κ-卡拉胶凝胶的弹性和内聚性影响不明显。κ-卡拉胶的凝胶、熔胶温度随包合物添加量的增加分别升高了1.65和2.1℃。κ-卡拉胶的储能模量(storage modulus,G')随包合物添加量的增加先升高后降低,且在添加量为3%时G'达到最大值。本研究结果可为环糊精包合物对κ-卡拉胶凝胶性能的影响提供理论参考。

Abstract: Effects of different amounts of cinnamon essential oil(CEO)/hydroxypropyl-β-cyclodextrin(HPBCD)inclusion complex on the texture properties,melting temperature,gelling temperature and storage modulus of κ-carrageenan gel were investigated. The results showed that the hardness,adhesiveness and chewiness of κ-carrageenan gel reached the maximum at 3% of the addition of CEO/HPBCD inclusion complex,however the addition of CEO/HPBCD inclusion complex had no significant effect on the springiness and cohesiveness of κ-carrageenan gel. The gelling and melting temperature increased by 1.65 and 2℃ respectively with the increasing of the amount of the CEO/HPBCD inclusion complex. The storage modulus(G')of KC gels increased first and then decreased after the addition of the CEO/HPBCD inclusion complex,and G' reached maxima at 3% additive amounts. This study could provide a theoretical reference for the influence of cyclodextrin inclusion complex on the gelation of κ-carrageenan gel.