Phase Behavior, Texture, and Microstructure Properties of Gelatin-Modified Starch Blend Gels in Co-Solute of Sucrose
ZHU Jian-hua
ZOU Xiu-rong
LIU Ri-bin
SHAN Bin
SUN Chu-xia
Abstract：The effects of sucrose as co-solute on the phase behavior,texture,dehydration,transparency value L*and microstructure properties of gelatin-modified starch solution blend gels were investigated.The results showed that compared with the control samples,,the hardness and adhesiveness values of blend gels prepared without drying dehydration were reduced significantly (p＜0.05) by 21.47％ and 13.36％ respectively when 16％ sucrose was added.There was a non-synergistic effect of sucrose concentration and drying time on the hardness and adhesion value.As the sucrose concentration increased,the drying dehydration rate (-dMg/dt) of blend gels was attenuated significantly,while the L* of blend gels was showed a descending trend.Besides,the average diameter values of concave hole of blending gel microstructure were significantly decreased (p＜0.01) with the increasing concentration of sucrose.Compared with the control samples,the average pore diameters decreased from 51.28± 1.31 μm to 46.51±1.89 μm in the presence of 16％ sucrose and the pore distribution changed from irregular distribution to more dense and uniform.The results also showed that the L* and adhesiveness values had a strong linear relationship with pore average diameters,and the correlation coefficient R2 was 0.98 and 0.97 respectively.
Keywords：sucroseco-solutegelatinmodified starchblend gelphase behaviortexturemicrostructure
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 16-22,88 )