Abstract
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold capacity of the ultrahigh-pressure induced gel was obviously lower than that of thermally induced gel (P＜0.05). In addition, the ultrahigh-pressure induced gel showed better freeze-thaw stability, and a smooth, dense microstructure, which contained an uniform pore with a smaller volume than the thermally induced gel.
Publication Date
2-28-2019
First Page
15
Last Page
20,61
DOI
10.13652/j.issn.1003-5788.2019.02.004
Recommended Citation
Rui, FAN
(2019)
"The ultrahigh-pressure/thermally induced technologies of the β-glucan mixed gel and the evaluation system for their properties,"
Food and Machinery: Vol. 35:
Iss.
2, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.02.004
Available at:
https://www.ifoodmm.cn/journal/vol35/iss2/4
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