Comparison of Processing Functional Characteristics of Two Types of Sanzan Gum
ZHENG Xuemei
QI Fenghui
JIN Xiaowei
LIU Xuezhen
SUN Zhehao
LI Qiaoling
Abstract：To improve sanzan gum use in the food industry,it is essential to elucidate the differences in the basic components and processing techniques between two types of Sanzan gum(FZ-200 and FZ-400)exhibiting varying functional characteristics.The results showed that moisture and fat contents of FZ-200 were slightly higher than those of FZ-400,whereas their protein and ash contents were relatively similar.The infrared spectra of the two types of Sanzan gum were similar,with a large number of bound hydroxyl groups and α-and β-configurations of pyranose.The DSC thermal analysis of FZ-200 showed three exothermic peaks at 122.8,181.2,and 225.9℃,whereas that of FZ-400 showed two peaks at 152.1℃and 228.6℃.The low mass fraction of the Sanzan gum solution exhibited characteristics of a standard pseudoplastic fluid.When the mass fraction of Sanzan gum exceeded 0.3%,gel formation began,and at equivalent mass fractions,the gel strength of FZ-200 exceeded that of FZ-400.With the increase in the mass fraction of Sanzan gum,its emulsification index increased,and its emulsifying ability was enhanced.The highest emulsification index occurred at a mass fraction of 0.25%for FZ-200,reaching a maximum of 100%.At equivalent mass fractions of Sanzan gum,FZ-200 exhibited superior emulsification index and gel strength than FZ-400,indicating greater suitability for practical applications and customer-specific requirements.
Keywords：Sanzan gumprocessing functional characteristicemulsifyinggel
Publication Date：2025-12-20
Online Publishing Date：2026-01-21(First online date of this platform, not the publication date of the document)
Pages：8( 172-179 )