镁结合柿多糖对葛根淀粉凝胶结构、水分流动性和质构的调控作用。

文献信息

中文摘要

本研究评估了一种镁结合柿多糖制剂（PP-Mg）对葛根淀粉（KS）凝胶的影响。将柿多糖（PP）与MgCl2按4:1、4:2和4:3的质量比进行复合。PP-Mg 4:2在剪切速率扫描中具有最高的几何平均表观黏度，并在共同应变区间内具有最高的黏弹性模量。它在一项四标准比较中也排名第一。随后，将该制剂以0.8%或2.0%（w/v）加入含15%、20%或25%（w/v）KS的分散液中，再进行糊化。采用器具测试、质构剖面分析、流变学、水分流动性和形变稳定性对六种凝胶进行比较。2.0% PP-Mg/20% KS凝胶在综合评估中排名第一（Ci = 0.927）。它在操作过程中表现出良好的内聚性、中等硬度、以弹性为主的行为以及受限的水分流动性。其平均观察性质构评分为93.5/100（六名评估者）。该评分是为本研究开发的，并非国际吞咽障碍饮食标准化倡议（IDDSI）的官方评分。当排除观察性质构评分时，同一凝胶仍排名第一。这些结果确定，在所述制备条件下，2.0% PP-Mg/20% KS是所测试凝胶中的优选配方。

英文摘要

This study evaluated how a magnesium-associated persimmon polysaccharide preparation (PP-Mg) affected kudzu starch (KS) gels. Persimmon polysaccharide (PP) and MgCl2 were combined at mass ratios of 4:1, 4:2, and 4:3. PP-Mg 4:2 had the highest geometric mean apparent viscosity across the shear-rate sweep and the highest viscoelastic moduli within the common strain interval. It also ranked first in a four-criterion comparison. This preparation was then added at 0.8% or 2.0% (w/v) to dispersions containing 15%, 20%, or 25% (w/v) KS before gelatinization. The six gels were compared using utensil tests, texture profile analysis, rheology, water mobility, and deformation stability. The 2.0% PP-Mg/20% KS gel ranked first in the combined evaluation (Ci = 0.927). It showed good cohesion during handling, moderate hardness, predominantly elastic behavior, and restricted water mobility. Its mean observational texture score was 93.5/100 across six assessors. This score was developed for this study and is not an official score of the International Dysphagia Diet Standardisation Initiative (IDDSI). The same gel ranked first when the observational texture score was excluded. These results identify 2.0% PP-Mg/20% KS as the preferred formulation among the gels tested under the stated preparation conditions.