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【推心置腹】中国各种食用胶功能特性及应用中的优缺点!
2024-10-30 18:17:30 点击量:
食用胶通常是指溶解于水中,并在一定条件下能充分水化形成黏稠、滑腻或胶冻液的大分子物质,在加工食品中可以起到提供增稠、增黏、黏附力、凝胶形成能力、硬度、脆性、紧密度、稳定乳化、悬浊体等作用,使食品获得所需要的各种形状和硬、软、脆、黏、稠等各种口感,所以也常称作食品增稠剂、增黏剂、胶凝剂、稳定剂、悬浮剂、食品胶、胶质等。 作用机理:改变食品系统流变学的能力,即流动特性粘度和机械固体特性质地。研究证实,食物系统的质地或粘度的改变有助于改变其感官特性。一般来说,增稠剂在溶液中易形成网状结构或具有较多亲水基团的胶体,胶体是长链聚合物(多糖和蛋白质)的异质基团,因此可改善食品的粘度和质地。 种类 主要品种 植物胶 瓜尔豆胶、槐豆胶、罗望子胶、亚麻籽胶、皂荚豆胶△、阿拉伯胶、黄蓍胶、印度树胶、刺梧桐胶、桃胶△△、果胶、魔芋胶、印度芦荟提取液、菊糖、仙草多糖△△△ 动物胶 明胶、干酪素、酪蛋白酸钠、甲壳素、壳聚糖、乳清分 离蛋白、乳清浓缩蛋白、鱼胶 微生物胶 黄原胶、结冷胶、茁霉多糖、凝结多糖、酵母多糖 海藻胶 琼脂、卡拉胶、海藻酸(盐)、海藻酸丙二醇酯、红藻胶、褐藻盐藻聚糖 化学改性胶 羧甲基纤维素钠、羟乙基纤维素、微晶纤维素、甲基纤维素、羟丙基甲基纤维素、羟丙基纤维素、变性淀粉、聚丙烯酸钠、聚乙烯吡咯烷酮 注:△植物籽胶;△△植物树胶;△△△其他植物胶
一、各类胶体粘度和强度、析水的大概关系
1、单体胶(+盐)
可以凝胶的单体胶体基本粘度都不高,而胶体大部分都是多羟基高分子多糖(明胶是蛋白胶),因此分子量越高,粘度越高,强度一般也越高,而析水则比较复杂,要看具体的胶体体系而定,一般生产工艺和溶液离子强度影响较大(钾、钙、钠等)。以下就是本人总结的一些心得,如有错误还望大家指正
名称 |
粘度和强度关系 |
粘度和持水关系 |
备注 |
卡拉胶 |
粘度越高强度越高,但不明显,这个是根据几年的累计数据可以明显看出 |
粘度和持水无绝对关系,一般粘度高,持水好,不过生产工艺和离子浓度的作用更加强烈 |
Kappa型容易析水 |
Iota型不析水,几乎没有强度 |
|||
Lamda型不凝胶 |
|||
果胶 |
粘度和强度无绝对关系,离子浓度作用更加强烈 |
高甲氧基果胶要高酸条件下才成胶 |
|
低甲氧基要一定离子强度可成胶(比如加乳酸钙,柠檬酸钙,氯化钙) |
|||
魔芋胶 |
和改性的条件和改性物有关 |
一般没有析水问题(酸性双蛋白饮料中出现析水现象) |
碱改性凝胶 |
明胶 |
粘度越高强度越高,但不明显 |
一般没有析水问题 |
较高浓度才会凝胶 |
海藻酸钠 |
粘度越高强度越高,但一般不考虑粘度对强度的影响,而是浓度对强度的影响 |
一般没有析水问题(酸性双蛋白饮料中出现析水现象) |
遇CaCl2凝胶 |
结冷胶 |
粘度越高强度越高,但不明显 |
不出水 |
加Ca才凝胶 |
琼脂 |
粘度越高强度越高,但不明显 |
极少出水 |
在琼脂软糖中有离浆现象 |
瓜胶 |
无强度 |
不出水 |
遇四硼酸钠凝胶,凝胶不可食用,类橡胶感 |
2、复合胶
复合胶体则更加复杂,胶体之间的比例,离子浓度一般是主要影响,一般都是呈2头低中间高抛物线曲线。
名称 |
粘度和强度关系 |
粘度和持水关系 |
备注 |
卡拉胶和魔芋胶 |
粘度主要看魔芋胶或者刺槐豆胶比例,强度视2个胶体之间的比例 |
根据2个胶体的比例 |
钾离子对持水影响很大 |
卡拉胶和刺槐豆胶 |
|||
魔芋胶和黄原胶 |
无强度 |
不出水 |
类很弱的橡胶感 |
二、不同胶体在肉制品中作用的优缺点
食品中添加单一胶体效果并不明显且具有局限性,复配胶可以产生协同效应,改善胶体凝胶效果,提升胶体机械强度。相比于单一胶体,添加复配胶会使肉制品更加具有弹性和咀嚼性,并具有延长肉制品货架期等作用。
在肉制品中添加复配食用胶可以起到凝胶保水、保护蛋白质、稳定混合分散体系的作用,还可以作为被膜剂,覆盖于肉制品表面,提升肉制品品质。接下来我们汇总一些不同种类食用胶在起不同作用方面的优点和缺点。
表1 食用胶对肉中蛋白质保护作用
种类 |
研究 |
优点 |
缺点 |
文献 |
卡拉胶 |
虾蛄肉糜 |
有效地将蛋白结合在卡拉胶形成的胶体体系中,使得凝胶特性呈良好趋势 |
温度超过70 ℃效果才较显著 |
[20] |
瓜尔豆胶 |
羊肉糜 |
可代替肉中部分脂肪 |
后期氧化程度较高,蛋白质损失严重,缩短了货架期 |
[21] |
黄原胶 |
猪肉 |
肌原纤维蛋白的高压结构修饰增强了蛋白与黄原胶的相互作用 |
肌原纤维蛋白与黄原胶之间的复合物形成,干扰了高压对蛋白质二级和三级结构的影响 |
[22] |
可然得胶、卡拉胶、黄原胶 |
猪肉 |
凝胶强度在m可然得胶∶m卡拉胶=7∶3和m可然得胶∶m黄原胶=5∶5时达到最大,比空白组分别提高了83.34%和88.28%,确定食用胶能与肌原纤维蛋白分子发生相互作用,将蛋白有效地结合在复配胶形成的胶体体系内,提高蛋白凝胶的质构特性,蛋白质间形成明显交联 |
黄原胶添加过多会导致凝胶强度降低,凝胶网络结构变差 |
[18] |
可然得胶、魔芋胶 |
鱼肉糜 |
逐步开始和蛋白发生交联,有效阻止因变性而产生的聚集反应 |
[23] |
|
瓜尔豆胶、黄原胶 |
猪肉 |
复配胶之间相互作用力加大,并且与蛋白分子间的作用力也增加,复配胶的添加导致乳化肉糜界面的蛋白质含量增加 |
[24] |
|
魔芋胶、卡拉胶 |
鸡肉糜 |
复配胶抑制蛋白质氧化效果最好,凝胶强度增加 |
[25] |
|
卡拉胶、寡糖 |
虾肉糜 |
卡拉胶寡糖对肌球蛋白和肌浆蛋白的结构有明显的保护作用,加强蛋白质聚集,抑制蛋白质氧化和羰基形成 |
[26] |
表2 食用胶对肉制品凝胶保水作用
种类 |
研究对象 |
优点 |
缺点 |
文献来源 |
卡拉胶 |
猪肉糜 |
总压出汁液率变化不大,肉糜结构不紧致 |
[30] |
|
结冷胶 |
鸡肉 |
随着水和结冷胶含量的增加,鸡肉面糊中更容易流动的水组分增加 |
[31] |
|
亚麻籽胶、黄原胶、卡拉胶 |
牛肉 |
3种食用胶两两复配后,样品的水分活度显著高于对照组,其中黄原胶与卡拉胶的复配效果最好 |
食用胶会降低牛肉的a*值,导致酱牛肉色泽劣变 |
[32] |
亚麻籽胶、瓜尔豆胶、魔芋胶 |
猪肉糜 |
胶体间的亲水基团更好地束缚住水分子,避免流失,亚麻籽胶添加量0.50%、瓜尔豆胶添加量0.40%、魔芋胶添加量0.65%,所得猪肉肠出品率98.97%、保水率为90.26%、感官评分为8.14,产品弹性较好 |
[33] |
|
魔芋胶、卡拉胶、黄原胶 |
猪肉 |
食用胶在凝胶形成过程中可以吸收体系中过多的游离水,因此常被用来提高肉制品的保水性。3种亲水胶体都具有良好吸水性,彼此之间具有很强的协同增效作用,复配胶形成网络结构并填充在咸蛋清蛋白与肌肉蛋白形成的凝胶网络结构中,从而提高肉糜的持水能力。由肉糜制品的各种指标分析结果,确定复配胶的添加量0.5%较为合适 |
[34] |
|
卡拉胶、魔芋胶、瓜尔豆胶 |
猪肉糜 |
促进胶体形成网络结构,将水分更好地锁在三维网络中,给水分扩散造成阻力,提高了腊肠的保水性,但同时也延长了腊肠的干燥时间 |
[35] |
|
魔芋胶、卡拉胶 |
驴肉 |
m魔芋胶∶m卡拉胶为1∶4时,两者协同效果最好,驴肉冻的弹性、咀嚼性、硬度达到最高。采用两种胶体复配的方法可改善传统肉皮冻常温下易析水、口感差的缺点,减少食用胶的使用量,提升产品品质 |
[36] |
|
卡拉胶、瓜尔豆胶、刺槐豆胶 |
牛肉糜 |
复配胶总添加量为0.8%的条件下,卡拉胶、刺槐豆胶、瓜尔胶的最佳比例分别为0.47%,0.18%,0.15%,牛肉丸的持水性随复配胶添加量的增加显著增加 |
[37] |
|
明胶、卡拉胶 |
鱼肉 |
两者复配后,凝胶持水率降低,尤其是配比为7∶3时。这可能与体系中卡拉胶含量低,卡拉胶和明胶的相互作用会阻碍各自的螺旋聚集,造成凝胶网络结构形成不够密集有关 |
[38] |
|
黄原胶、结冷胶、刺槐豆胶 |
牛肉糜 |
复配组明显提高牛肉饼的持水性,降低蒸煮损失率,减小牛肉饼的吞咽难度 |
但黄原胶添加过多,会使肉饼形状和外观较差 |
[39] |
魔芋胶、卡拉胶 |
猪肉 |
魔芋粉本身具有较强的水结合能力,复配后在肉糜生产中对蛋白质凝胶化和水结合具有协同作用,魔芋粉与卡拉胶相互作用强烈,相互作用产生强大的弹性凝胶,其断裂强度比单独的卡拉胶高4倍 |
[40] |
表3 食用胶对肉制品乳化稳定作用
种类 |
研究对象 |
优点 |
缺点 |
文献来源 |
明胶 |
牛肉糜 |
乳化稳定改善效果并不明显 |
[45] |
|
刺槐豆胶(0.5%)、黄原胶(0.6%) |
猪肉糜 |
使凝胶和脂肪的分离率更低,稳定性更好,提高了产品的出品率 |
[46] |
|
可得然胶、魔芋胶 |
鱼肉糜 |
凝胶网络骨架的丝纤维更加致密和纤细,提高了凝胶的乳化稳定性 |
[23] |
|
卡拉胶、褐藻胶 |
鸡肉肠 |
分子间相互作用,形成了更致密的三维空间结构,从而提高了复乳凝胶的热稳定性 |
[47] |
|
卡拉胶、亚麻籽胶、黄原胶、魔芋胶 |
猪肉 |
低盐浓度下,胶体复配可以提高肌原纤维蛋白-食用胶混合物的乳化能力和凝胶的硬度、保水性 |
[48] |
表4 食用胶对肉制品品质改善
种类 |
研究对象 |
优点 |
缺点 |
文献来源 |
鸡肉 |
随着食用胶浓度的增加而下降 |
[53] |
||
魔芋胶 |
凝胶回复性较低,成型度不好 |
|||
卡拉胶 |
随浓度变化不明显 |
|||
黄原胶 |
||||
卡拉胶、果胶 |
牛肉糜 |
复配胶的加入降低了苯乙醛、醛缩产物等美拉德反应中间体的含量。卡拉胶可以通过捕获肌酐和苯乙醛来抑制PhIP(吡啶)的形成 |
卡拉胶与肌酐、卡拉胶与苯乙醛之间形成的加合物的结构值得进一步研究 |
[54] |
卡拉胶、果胶 |
猪肉糜 |
通过这种方法获得的法兰克福香肠显示出10%的脂肪,即与对照组(正常动物脂肪含量)相比减少了50%,加工损失更少 |
[55] |
|
卡拉胶、魔芋胶、黄原胶 |
牛肉糜 |
PhIP降低了90%以上、80%以上和70%以上。脂肪含量明显降低,且咀嚼性较好 |
[56] |
表5 食用胶作为肉制品被膜剂保鲜
种类 |
研究对象 |
优点 |
缺点 |
文献来源 |
明胶 |
鱼肉糜 |
抗氧化性较好,可以起到保鲜抗菌作用,将产品货架期延长5 d左右 |
涂膜的弹性厚度有待改善,成本较高 |
[63] |
果胶、明胶 |
牛肉 |
果胶,明胶可食膜中以硫代巴比妥酸反应物质(TBARS)形式生成的氧化产物减少 |
[64] |
|
黄原胶、卡拉胶 |
虾肉糜 |
确定其保质期可延长4 d左右,且能降低虾肉产生黑边病的概率 |
[65] |
|
魔芋胶、卡拉胶 |
鸡肉糜 |
抑制鸡肉脂肪和蛋白质的氧化,抑制肉中微生物生长,显著延长了货架期,并保持肉制品气味良好,提高了消费者接受度 |
[25] |
|
果胶、黄原胶 |
猪肉糜 |
更好地阻止肉制品与环境中水分交换,达到延长保质期的目的 |
[66] |
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来源:食品研发与生产