Effect of phosphorylated modification on natural inulin: structural characterisation and gel properties
磷酸化改性对天然菊粉结构及凝胶性能的影响
Qiang Chen 1Denglin Luo 2Chonghui Yue 2Zhouya Bai 2Peiyan Li 2Libo Wang 2Sihai Han2
作者信息
- 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- 2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China||Henan Engineering Research Center of Food Material, Henan University of Science & Technology, Luoyang, China
- 折叠
摘要
为了改善天然菊粉(FI)的凝胶性能，本研究将FI磷酸化制备天然菊粉磷酸二酯(PDFI)。通过傅立叶变换红外光谱(FTIR)、粒径和扫描电镜对其结构进行了表征。制备了FI和PDFI凝胶(质量分数20%^40%),并将其贮存0-7d,研究了它们对保水性、流变性和质构性质的影响。红外光谱显示了P-O-c键和P=O键的吸收峰,表明部分羟基被取代,磷酸化成功。与FI相比，PDFI的比表面积提高了7.7倍，微观结构更加光滑。当PDFI含量为35%时，PDFI凝胶在不同贮藏时间的保水率分别比FI凝胶高21.2%、23.3%、19.7%、19.1%和19.3%。质量分数较高（25%～40%）的PDFI凝胶硬度较低。流变分析表明，PDFI凝胶具有较强的粘弹性和类固体性。这些结果揭示了天然菊粉磷酸化改善的凝胶性质。
Abstract
To improve the gel properties of natural inulin (FI), in this study, FI was phosphorylated to prepare natural inulin phosphodiester (PDFI). The structures of FI and PDFI were characterised by Fourier transform infrared spectroscopy (FTIR), particle size and scanning electron microscopy. FI and PDFI gels (mass fraction 20%^40%) were prepared and stored for 0-7 days to study their effects on water-holding capacity, rheology and texture properties. The FTIR spectra showed absorption peaks of P-O-C and P = O bonds, indicating that some hydroxyl groups were replaced and phosphorylation was successful. Compared with FI, the specific surface area of PDFI was increased 7.7-fold and the microstructure was smoother. When the fraction of PDFI was 35%, the water-holding rate of PDFI gel was 21.2%, 23.3%, 19.7%, 19.1% and 19.3% higher than FI gel at different storage time, respectively. PDFI gel with higher mass fraction (25%-40%) had lower hardness. Rheological analysis showed that PDFI gels had stronger viscoelastic and solid-like properties. These results reveal native inulin phosphorylation improved gel properties.
Key words
Natural inulin, phosphorylated modification, rheological properties, water-holding capacity引用本文复制引用
出版年
2024
NETL
NSTL
Wiley