微波改善钙离子-低酰基结冷胶凝胶特性的机制研究

Low acyl gellan gum improves the water holding capacity of dough and promotes the textural properties of microwave-cooked starchy foods. However, the low acyl gellan gum needs to avoid contacting directly with salt ions in the traditional conduction heating method, and is mixed in batches, otherwise it will easily lead to the textural collapse and poor elasticity of starchy foods. Low acyl gellan gum, as an anionic polysaccharide, contains a large number of hydroxide radical in the molecular chains, which have response to microwave. It not only undergoes polarization motion with hydrone in the microwave field, but also has the ability to convert electromagnetic energy into thermal energy, resulting changes in the gelling properties. This project takes low acyl gellan gum as the research object, the dielectric properties and microwave-absorption ability of low acyl gellan gum aqueous solutions with calcium ion are investigated, which will elaborate the intervention of calcium ion on the gelling property of low acyl gellan gum; Moreover, the effects of dielectric heating on the hydration behavior, molecular conformation transition and helical aggregation state of low acyl gellan gum under microwave field are also investigated; To compare the differences in the water distribution and microstructure of gel network that are heated by conduction and microwave heating, digging the gelation mechanism of low acyl gellan gum by microwave heating. This study will facilitate the development and application of green processing technology for high quality foods.

低酰基结冷胶具有提高面团持水力，改善微波熟化淀粉质食品质构品质的作用。然而传统传导加热方式下，低酰基结冷胶需避免与盐离子直接接触，需要分批混料，否则易导致淀粉质食品出现质构瘪塌、弹性差等现象。低酰基结冷胶作为典型阴离子多糖，含有大量可感受微波的羟基基团，与水分子在微波场下可发生分子极化运动，具有将微波场中电磁能转化为热能的能力，从而改变其在微波场下的凝胶特性。本项目以低酰基结冷胶为研究对象，研究钙离子存在条件下低酰基结冷胶水溶液的介电特性及其对微波的吸收能力，考察钙离子介导对低酰基结冷胶凝胶特性的干预作用；研究微波加热对低酰基结冷胶分子水合行为、分子构象转变以及螺旋聚集状态的影响，探究热传导和微波加热下低酰基结冷胶凝胶体系水分分布、状态及微观网络结构变化的异同，挖掘微波加热方式下低酰基结冷胶的凝胶机制，旨在推动食品高品质绿色加工技术的开发和应用。

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