The ultrahigh-pressure/thermally induced technologies of the β-glucan mixed gel and the evaluation system for their properties

Authors

FAN Rui, Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China

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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