不同因素对黑木耳全粉流变学特性的影响
摘要
以黑木耳（Auricularia heimuer）全粉为原料，研究不同质量分数(1%、2%、3%、4%)、热处理时间(5、10、20、30 min)、盐的种类(氯化钠、氯化钾、氯化钙)、蔗糖添加量(0、5%、10%、15%)、pH(3、5、7、9)和不同的亲水胶体(卡拉胶、瓜尔胶、黄原胶)对其流变学特性的影响。结果表明：随着黑木耳全粉质量分数与蔗糖添加量的增加，其动态黏弹性和剪切黏度逐渐增大；在实验范围内，随着热处理时间的增加，其动态黏弹性和剪切黏度降低；与对照组比较，3种盐对降低其动态黏弹性和剪切黏度的影响是：氯化钙＞氯化钾＞氯化钠；在pH3~9范围内，随着pH升高，其动态黏弹性和剪切黏度呈现先升高后降低的趋势；与对照组比较，3种亲水胶体均能提高其动态黏弹性和剪切黏度。研究结果为扩大黑木耳全粉在食品工业中的使用范围提供了参考。
Abstract
Using whole Auricularia heimuer powder as the study material, rheological properties of the powder in aqueous solutions were studied under different powder mass fractions (1%, 2%, 3% and 4%), different incubation time at 95 ℃ (5 min,10 min,20 min and 30 min), different salts in the solution (NaCl, KCl and CaCl2), different sucrose concentrations in the solution (0,5%,10% and 15%), pH (3, 5, 7 and 9) and different hydrocolloids in the solution (k-carrageenan, guar gum and xanthan gum). The results showed that with the increase of mass fraction of the powder or sucrose, the dynamic viscoelasticity and shear viscosity of A. heimuer powder in water gradually increased. Within the tested range, the dynamic viscoelasticity and shear viscosity of the powder decreased as the incubation time at 95℃ increased. Compared with the control group, the tested salts decreased the dynamic viscoelasticity and shear viscosity of the powder in water, and their effects in descending order were as follows: CaCl2 > KCl > NaCl. As the pH of water increased from pH3 to pH9, the dynamic viscoelasticity and shear viscosity initially increased from pH 3 to pH5, then plateaued from pH5 to pH7, and eventually decreased from pH7 to pH9. Compared with the control group, addition of hydrocolloids resulted in increased dynamic viscoelasticity and shear viscosity. This study provides a reference for expanding the use of whole A. heimuer powder in the food industry.
关键词
黑木耳全粉； 流变学特性； 动态黏弹性； 剪切黏度{{custom_keyword}} /
Key words
Whole Auricularia heimuer powder; rheological property; dynamic viscoelasticity; shear viscosity{{custom_keyword}} /
董越, 黄占旺, 牛丽亚, 肖建辉.不同因素对黑木耳全粉流变学特性的影响. 食用菌学报. 2020, 27(04): 120-130 https://doi.org/10.16488/j.cnki.1005-9873.2020.04.015
DONG Yue, HUANG Zhanwang, NIU Liya, XIAO Jianhui.Effects of Different Factors on Rheological Properties of Whole Auricularia heimuer Powder. Acta Edulis Fungi. 2020, 27(04): 120-130 https://doi.org/10.16488/j.cnki.1005-9873.2020.04.015
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