The effects of different content of small molecular sugars(sucrose,fructose and glucose)on the properties of tamarind seed polysaccharide(TSP)composite gel were investigated.The rheology properties,water holding capacity and texture of small molecular sugar-TSP gel were studied.The moisture distributions of the composite gels were analyzed by low-field nuclear magnetic resonance(LF NMR).The results showed that sucrose and fructose at 45％-60％(m/m)and glucose at 40％-55％(m/m)could make TSP solution(1％,m/V)form gel.When the contents of sucrose and fructose at 55％(m/m)and glucose at 50％(m/m),the G',water holding capacity,hardness,cohesiveness and chewiness of su-crose-TSP gel were of 108.39 Pa,98.20％,65.55 g,0.87,52.55 g,while the G',water holding capacity,hardness and chewiness of fructose-TSP gel were of 147.36 Pa,98.57％,62.29 g,44.84 g,and the G',water holding capacity,hard-ness,cohesiveness of glucose-TSP gel were of 117.46 Pa,98.56％,61.86 g,48.05 g,all of which reached the maxi-mum.At this state,the gels were the most stable and chewable.The results of LF NMR showed that when sucrose and fructose at 55％(m/m)and glucose at 50％(m/m),the semi-bound water content of small molecular sugar-TSP gels was 99.8％-100％.This might be due to the large amount of hydrogen bonds between hydroxy groups of small molecular sug-ars and water molecules,and the cross-linking between TSP chains increased,which made the gel much stronger.This study can provide theoretical basis for the application of tamarind polysaccharide in food industry.
关键词
小分子糖/罗望子多糖凝胶/流变特性/质构特性/水分分布
Key words
small molecular sugar/tamarind seed polysaccharide gel/rheological properties/texture properties/moisture distribution
维普
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