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Article(id=1152687435508003423, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241230005, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1735488000000, receivedDateStr=2024-12-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752751700522, onlineDateStr=2025-07-17, pubDate=1747238400000, pubDateStr=2025-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752751700522, onlineIssueDateStr=2025-07-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752751700522, creator=13701087609, updateTime=1752751700522, updator=13701087609, issue=Issue{id=1152687434774000221, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='9', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752751700342, creator=13701087609, updateTime=1756708585928, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1169283815848555430, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1169283815848555431, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=301, endPage=308, ext={EN=ArticleExt(id=1152687437131199084, articleId=1152687435508003423, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Preparation process optimization and texture analysis of sodium alginate-egg gel beads, columnId=1151895321719223288, journalTitle=Journal of Food Safety & Quality, columnName=Food Processing and Technology, runingTitle=null, highlight=null, articleAbstract=

Objective To prepare sodium alginate-egg gel beads using sodium alginate and egg as carriers through calcium lactate complexation, optimize their preparation process, and conduct texture analysis. Methods The sodium alginate-egg gel beads were prepared using the cross-linking method, and based on single-factor experimental design, the effects of calcium lactate concentration, curing time, and curing temperature on the hardness of the gel beads were explored. Results Under single-factor conditions, the preparation process of the gel beads was optimized using response surface methodology. The optimal preparation conditions were: 6% calcium lactate concentration, 27 minutes of curing time, and a curing temperature of 39 ℃. Under these conditions, the prepared gel beads had the following properties: Cohesiveness of 0.6457, recovery of 0.6627, hardness of 9.9983 gf, elasticity of 1.0000, chewiness of 3.5975 gf, and water content of 84.56%. Conclusion This study prepares alginate-egg gel beads with good recovery and elasticity, and determines the optimal process for the preparation of the product. This provides theoretical support and reference for expanding the application prospects of sodium alginate-egg gel beads in the fields of biomedicine and material science.

, correspAuthors=Zhen-Jia ZHENG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Zi-Han LIU, Ya-Qi ZHAO, Yang LIU, Jing-Jie ZHENG, Yu-Wei ZHAO, Zhen-Jia ZHENG), CN=ArticleExt(id=1152687456882176031, articleId=1152687435508003423, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=海藻酸钠-鸡蛋凝胶珠的制备工艺优化与质构分析, columnId=1151895322281734685, journalTitle=食品安全质量检测学报, columnName=食品加工与工艺, runingTitle=null, highlight=null, articleAbstract=

目的 以海藻酸钠和鸡蛋为载体, 通过乳酸钙络合, 制备海藻酸钠-鸡蛋凝胶珠, 优化其制备工艺并进行质构分析。方法 采用交联法制备海藻酸钠-鸡蛋凝胶珠, 根据单因素实验设计, 探究了乳酸钙浓度、固化时间、固化温度等条件对凝胶珠硬度的影响。结果 在单因素条件下, 利用响应面法优化了凝胶珠的制备工艺, 得到最佳工艺条件: 乳酸钙浓度6%、固化时间27 min、固化温度39 ℃, 此条件下制备的凝胶珠内聚性0.6457、回复性0.6627、硬度9.9983 gf、弹性1.0000、咀嚼性3.5975 gf、含水量84.56%。结论 本研究制备的海藻酸钠-鸡蛋凝胶珠回复性和弹性良好, 并确定该产品的最佳制备工艺, 为扩展凝胶珠在生物医学、材料科学等领域的应用前景提供了理论支持和参考。

, correspAuthors=郑振佳, authorNote=null, correspAuthorsNote=
* 郑振佳(1985—), 男, 博士, 教授, 主要研究方向为食品加工与功能食品。E-mail:
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刘子涵(2002—), 女, 主要研究方向为食品质量与安全。E-mail:

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刘子涵(2002—), 女, 主要研究方向为食品质量与安全。E-mail:

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刘子涵(2002—), 女, 主要研究方向为食品质量与安全。E-mail:

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Shandong Longda Meishi Co., Ltd., Shandong Longda Pig Product Engineering Technology Research Co., Ltd., Yantai 265200, China), AuthorCompanyExt(id=1169272747373895895, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, companyId=1169272747361312980, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.山东龙大美食股份有限公司, 山东龙大生猪产品工程技术研究有限公司, 烟台 265200)])], figs=[ArticleFig(id=1169272749655597337, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Fig.1, caption=Effects of different single factors on hardness of gel beads, figureFileSmall=9os0vVP+gKI9erGRcqLD0A==, figureFileBig=9g2Em4RDJsoyj6ZwikZlOQ==, tableContent=null), ArticleFig(id=1169272749726900506, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=图1, caption=不同单因素对凝胶珠硬度的影响

注: 不同小写字母表示组间具有显著性差异(P<0.05), 图4同。

, figureFileSmall=9os0vVP+gKI9erGRcqLD0A==, figureFileBig=9g2Em4RDJsoyj6ZwikZlOQ==, tableContent=null), ArticleFig(id=1169272749848535323, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Fig.2, caption=Contour plot and response surface of the interactive effects on the hardness of sodium alginate-egg gel beads, figureFileSmall=EmA1HL741NyZ+PLfhPxt7A==, figureFileBig=m8zqsfqsjdqoHn6C0WaSBw==, tableContent=null), ArticleFig(id=1169272749957587228, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=图2, caption=交互作用对海藻酸钠-鸡蛋凝胶珠硬度影响的等高线图及响应面, figureFileSmall=EmA1HL741NyZ+PLfhPxt7A==, figureFileBig=m8zqsfqsjdqoHn6C0WaSBw==, tableContent=null), ArticleFig(id=1169272750012113181, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Fig.3, caption=Diagram of sodium alginate-egg gel beads prepared by the best process, figureFileSmall=pghAGYFHPEE6pRnEHGaQRQ==, figureFileBig=aw4hyMipfQgNlV87L/+DJQ==, tableContent=null), ArticleFig(id=1169272750079222046, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=图3, caption=最佳工艺制得的海藻酸钠-鸡蛋凝胶珠图, figureFileSmall=pghAGYFHPEE6pRnEHGaQRQ==, figureFileBig=aw4hyMipfQgNlV87L/+DJQ==, tableContent=null), ArticleFig(id=1169272750137942303, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Fig.4, caption=Texture comparison plots of sodium alginate-egg gel beads and pure sodium alginate gel beads, figureFileSmall=WY03IqZ8dGFQC40CRYhFGA==, figureFileBig=CiDcmDIt5m0eMVRVkHDTgw==, tableContent=null), ArticleFig(id=1169272750209245472, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=图4, caption=海藻酸钠-鸡蛋凝胶珠与纯海藻酸钠凝胶珠质构对比图, figureFileSmall=WY03IqZ8dGFQC40CRYhFGA==, figureFileBig=CiDcmDIt5m0eMVRVkHDTgw==, tableContent=null), ArticleFig(id=1169272750305714465, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Table 1, caption=

Factors and levels in response surface experimental design

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A乳酸钙浓度/% B固化时间/min C固化温度/℃
-1 5 15 35
0 6 30 40
1 7 45 45
), ArticleFig(id=1169272750397989154, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=表1, caption=

实验设计中的响应面因素及其水平

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A乳酸钙浓度/% B固化时间/min C固化温度/℃
-1 5 15 35
0 6 30 40
1 7 45 45
), ArticleFig(id=1169272750486069539, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Table 2, caption=

Design and results of response surface test

, figureFileSmall=null, figureFileBig=null, tableContent=
分组 A乳酸钙
浓度/%		 B固化
时间/min		 C固化
温度/℃		 硬度/gf
1 6 30 40 10.4700
2 6 15 45 6.8030
3 6 30 40 10.0300
4 6 45 45 7.8900
5 5 15 40 8.4890
6 5 30 45 7.5550
7 6 15 35 8.3740
8 7 15 40 8.2370
9 5 30 35 7.1500
10 6 30 40 10.0370
11 7 45 40 7.0430
12 7 30 35 8.3170
13 6 30 40 9.8000
14 6 45 35 6.9800
15 7 30 45 6.8880
16 5 45 40 7.7680
17 6 30 40 9.6220
), ArticleFig(id=1169272750603510052, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=表2, caption=

响应面实验设计与结果

, figureFileSmall=null, figureFileBig=null, tableContent=
分组 A乳酸钙
浓度/%		 B固化
时间/min		 C固化
温度/℃		 硬度/gf
1 6 30 40 10.4700
2 6 15 45 6.8030
3 6 30 40 10.0300
4 6 45 45 7.8900
5 5 15 40 8.4890
6 5 30 45 7.5550
7 6 15 35 8.3740
8 7 15 40 8.2370
9 5 30 35 7.1500
10 6 30 40 10.0370
11 7 45 40 7.0430
12 7 30 35 8.3170
13 6 30 40 9.8000
14 6 45 35 6.9800
15 7 30 45 6.8880
16 5 45 40 7.7680
17 6 30 40 9.6220
), ArticleFig(id=1169272750674813221, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=EN, label=Table 3, caption=

Variance analysis of regression model

, figureFileSmall=null, figureFileBig=null, tableContent=
来源 平方和 自由度 均方 F P 显著性
模型 23.6200 9 2.6200 18.0500 0.0005 **
A 0.0284 1 0.0284 0.1956 0.6717 不显著
B 0.6172 1 0.6172 4.2400 0.0784 不显著
C 0.3549 1 0.3549 2.4400 0.1622 不显著
AB 0.0559 1 0.0559 0.3846 0.5548 不显著
AC 0.8409 1 0.8409 5.7800 0.0472 *
BC 1.5400 1 1.5400 10.5800 0.0140 *
A2 4.8300 1 4.8300 33.2000 0.0007 **
B2 4.5200 1 4.5200 31.1100 0.0008 **
C2 8.7700 1 8.7700 60.3100 0.0001 **
残余 1.0200 7 0.1454
失拟 0.6124 3 0.2041 2.0100 0.2547 不显著
总和 24.6400 16
R²=0.9587; R²Adj=0.9056
), ArticleFig(id=1169272750741922086, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435508003423, language=CN, label=表3, caption=

回归模型方差分析

, figureFileSmall=null, figureFileBig=null, tableContent=
来源 平方和 自由度 均方 F P 显著性
模型 23.6200 9 2.6200 18.0500 0.0005 **
A 0.0284 1 0.0284 0.1956 0.6717 不显著
B 0.6172 1 0.6172 4.2400 0.0784 不显著
C 0.3549 1 0.3549 2.4400 0.1622 不显著
AB 0.0559 1 0.0559 0.3846 0.5548 不显著
AC 0.8409 1 0.8409 5.7800 0.0472 *
BC 1.5400 1 1.5400 10.5800 0.0140 *
A2 4.8300 1 4.8300 33.2000 0.0007 **
B2 4.5200 1 4.5200 31.1100 0.0008 **
C2 8.7700 1 8.7700 60.3100 0.0001 **
残余 1.0200 7 0.1454
失拟 0.6124 3 0.2041 2.0100 0.2547 不显著
总和 24.6400 16
R²=0.9587; R²Adj=0.9056
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海藻酸钠-鸡蛋凝胶珠的制备工艺优化与质构分析
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刘子涵 1 , 赵雅琪 1 , 刘阳 2 , 郑静洁 1 , 赵煜炜 3 , 郑振佳 1, *
食品安全质量检测学报 | 食品加工与工艺 2025,16(9): 301-308
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食品安全质量检测学报 | 食品加工与工艺 2025, 16(9): 301-308
海藻酸钠-鸡蛋凝胶珠的制备工艺优化与质构分析
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刘子涵1 , 赵雅琪1, 刘阳2, 郑静洁1, 赵煜炜3, 郑振佳1, *
作者信息
  • 1.山东农业大学食品科学与工程学院, 山东省高等学校食品营养与健康重点实验室, 泰安 271018
  • 2.乳山市检验检测中心, 威海 264500
  • 3.山东龙大美食股份有限公司, 山东龙大生猪产品工程技术研究有限公司, 烟台 265200

    • 刘子涵(2002—), 女, 主要研究方向为食品质量与安全。E-mail:

通讯作者:

* 郑振佳(1985—), 男, 博士, 教授, 主要研究方向为食品加工与功能食品。E-mail:
Preparation process optimization and texture analysis of sodium alginate-egg gel beads
Zi-Han LIU1 , Ya-Qi ZHAO1, Yang LIU2, Jing-Jie ZHENG1, Yu-Wei ZHAO3, Zhen-Jia ZHENG1, *
Affiliations
  • 1. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Tai’an 271018, China
  • 2. Rushan City Inspection and Testing Center, Weihai 264500, China
  • 3. Shandong Longda Meishi Co., Ltd., Shandong Longda Pig Product Engineering Technology Research Co., Ltd., Yantai 265200, China
出版时间: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
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摘要
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目的 以海藻酸钠和鸡蛋为载体, 通过乳酸钙络合, 制备海藻酸钠-鸡蛋凝胶珠, 优化其制备工艺并进行质构分析。方法 采用交联法制备海藻酸钠-鸡蛋凝胶珠, 根据单因素实验设计, 探究了乳酸钙浓度、固化时间、固化温度等条件对凝胶珠硬度的影响。结果 在单因素条件下, 利用响应面法优化了凝胶珠的制备工艺, 得到最佳工艺条件: 乳酸钙浓度6%、固化时间27 min、固化温度39 ℃, 此条件下制备的凝胶珠内聚性0.6457、回复性0.6627、硬度9.9983 gf、弹性1.0000、咀嚼性3.5975 gf、含水量84.56%。结论 本研究制备的海藻酸钠-鸡蛋凝胶珠回复性和弹性良好, 并确定该产品的最佳制备工艺, 为扩展凝胶珠在生物医学、材料科学等领域的应用前景提供了理论支持和参考。

海藻酸钠  /  鸡蛋  /  凝胶珠  /  工艺优化  /  质构分析

Objective To prepare sodium alginate-egg gel beads using sodium alginate and egg as carriers through calcium lactate complexation, optimize their preparation process, and conduct texture analysis. Methods The sodium alginate-egg gel beads were prepared using the cross-linking method, and based on single-factor experimental design, the effects of calcium lactate concentration, curing time, and curing temperature on the hardness of the gel beads were explored. Results Under single-factor conditions, the preparation process of the gel beads was optimized using response surface methodology. The optimal preparation conditions were: 6% calcium lactate concentration, 27 minutes of curing time, and a curing temperature of 39 ℃. Under these conditions, the prepared gel beads had the following properties: Cohesiveness of 0.6457, recovery of 0.6627, hardness of 9.9983 gf, elasticity of 1.0000, chewiness of 3.5975 gf, and water content of 84.56%. Conclusion This study prepares alginate-egg gel beads with good recovery and elasticity, and determines the optimal process for the preparation of the product. This provides theoretical support and reference for expanding the application prospects of sodium alginate-egg gel beads in the fields of biomedicine and material science.

sodium alginate  /  egg  /  gel beads  /  process optimization  /  texture analysis
刘子涵, 赵雅琪, 刘阳, 郑静洁, 赵煜炜, 郑振佳. 海藻酸钠-鸡蛋凝胶珠的制备工艺优化与质构分析. 食品安全质量检测学报, 2025 , 16 (9) : 301 -308 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
Zi-Han LIU, Ya-Qi ZHAO, Yang LIU, Jing-Jie ZHENG, Yu-Wei ZHAO, Zhen-Jia ZHENG. Preparation process optimization and texture analysis of sodium alginate-egg gel beads[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 301 -308 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
正文
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0 引言
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海藻酸钠是从褐藻类的海带或马尾藻中获得的一种由β-D-甘露糖醛酸和α-L-古洛糖醛酸单元组成的多糖, 具有良好的水溶性、生物相容性、无毒性和可降解性[1]。海藻酸钠可作为微胶囊壁材控制药物释放[2], 通过调节凝胶的孔隙度和渗透性来控制功能成分在消化过程中的释放速度, 从而提高其生物利用率, 在生物医药和食品方面有着广泛应用[3-5]。海藻酸钠分子链上的羧基, 可以通过与金属阳离子之间发生配位作用, 形成可逆的物理交联水凝胶网络[6], 例如与钙离子(Ca2+)、锌离子(Zn2+)、钡离子(Ba2+)等金属离子接触进行交联固化[7-9], 都会形成海藻酸钠凝胶球。
鸡蛋营养丰富, 其中卵磷脂有助于提升记忆能力和认知能力[10], 含有的多种维生素和矿物质, 具有促进机体生长发育、维持上皮组织稳定的功能[11-13]。鸡蛋营养价值均衡, 在凝胶珠中加入鸡蛋, 会大大提高凝胶珠的营养价值。将鸡蛋加入海藻酸钠凝胶珠形成的海藻酸钠-鸡蛋凝胶珠, 可赋予鸡蛋新的形态, 海藻酸钠形成的凝胶结构能够包裹并稳定鸡蛋中的营养成分, 减少加工、贮藏过程中的损失。
在凝胶珠体系里, 硬度较大的凝胶珠往往结构更为紧密, 既能很好地维持自身的形状与质地, 又能有效延缓药物的释放进程, 从而达成活性成分的缓释或控释效果[14]。因此本研究通过单因素实验探究乳酸钙浓度、固化时间、固化温度对凝胶珠制备的影响, 结合响应面实验优化, 采用Design-Expert 13软件分析各因素对凝胶珠硬度的影响, 确定凝胶珠固定化制备的最佳条件。海藻酸钠-鸡蛋凝胶珠的制备不仅能推动该产品在其他食品类别或非食品领域的应用, 如药品缓释、生物材料等, 推动跨学科研究的发展, 还在开发新型食品、改善食品品质和安全性、优化资源利用等方面具有重要意义。
1 材料与方法
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1.1 材料与试剂
乳酸钙(食品级, 河南金丹乳酸科技股份有限公司); 海藻酸钠(食品级, 青岛明月海藻集团有限公司); 鲜鸡蛋: 超市购买; 水: 娃哈哈纯净水。
1.2 仪器与设备
SHJ-A6恒温磁力搅拌水浴锅(常州市亿能实验仪器厂); KQ3200DE数控超声波清洗器(昆山市超声仪器有限公司); TA.XTC-20物性分析仪(上海保圣实业发展有限公司); LLS PLUS-B196实验室蠕动泵[卡川尔流体科技(上海)有限公司]; ME204E/02电子天平[精度0.0001 g, 梅特勒-托利多仪器(上海)有限公司]; SCIENTZ-10YG/A冷冻干燥机(宁波新芝冻干设备股份有限公司)。
1.3 实验方法
1.3.1 海藻酸钠-鸡蛋凝胶珠的制备
用纯净水配制一定浓度的海藻酸钠溶液和不同浓度的乳酸钙溶液。将新鲜鸡蛋制成全蛋液, 以3:2的比例与海藻酸钠溶液混合均匀, 超声2 min去除气泡, 用蠕动泵将混合液滴入乳酸钙溶液中, 固化不同时间后取出, 清洗后于80 ℃水浴锅中加热30 min, 得海藻酸钠-鸡蛋凝胶珠。
1.3.2 凝胶珠制备的单因素实验
参考王梦南[15]的方法, 以硬度为评价标准, 进行单因素实验。在单因素实验中, 首先考察了乳酸钙浓度(2%、3%、4%、5%、6%、7%)对凝胶珠硬度的影响, 每个浓度的固化时间都为30 min, 在室温下进行固化; 其次研究了固化时间(0、15、30、45、60 min)对凝胶珠硬度的影响, 此时乳酸钙浓度保持6%, 同样在室温下固化; 最后探究了固化温度(25、30、35、40、45 ℃)对凝胶珠的影响, 此时乳酸钙浓度也为6%, 固化时间设定为30 min。
1.3.3 凝胶珠制备的响应面设计
依据单因素实验的数据, 借鉴包永华等[16]的方法, 设计响应面实验。实验中选取乳酸钙浓度、固化时间、固化温度这3个变量作为自变量, 硬度设为响应值, 通过Design-Expert 13软件设计响应面的组合方案, 旨在优化海藻酸钠-鸡蛋凝胶珠的制备工艺。具体实验设计中的响应面因素及其水平见表1。
1.3.4 凝胶珠的全质构测定
使用物性分析仪, 对制得的凝胶珠进行全面的质构特性测定, 包括内聚性、回复性、硬度、弹性、咀嚼性等指标, 每组实验均进行10次[17]重复, 对所得数据进行统计分析, 计算各指标的平均值和方差。本研究采用TA/0.5凝胶探头, 质构剖面分析(texture profile analysis, TPA)测定模式下设置测定条件: 实验类型为全质构测试, 检测前速度1 mm/s, 检测速度1 mm/s, 检测后速度1 mm/s; 检测模式为下压式, 压缩比30%, 触发力5.00 gf (1 gf=0.0098 N), 时间5 s。
1.3.5 凝胶珠的含水量测定
本研究利用真空冷冻干燥法比较海藻酸钠-鸡蛋凝胶珠和海藻酸钠凝胶珠含水量的差异[18]。实验中记蒸发皿的净重为m1, 将凝胶珠放入蒸发皿称量为m2, 于-20 ℃冰箱中冷冻6 h, 取出后放入冷冻干燥机, 处理48 h。称量冻干后蒸发皿和凝胶珠的质量为m3。凝胶珠的含水量计算见公式(1) [19]。
凝胶珠的含水量/%=$\frac{{{m}_{2}}-{{m}_{3}}}{{{m}_{2}}-{{m}_{1}}}$×100%
1.4 数据处理
每组质构测试执行10次以确保数据的可靠性。使用Excel 2019进行数据处理, 计算出平均值与方差。应用Origin 2018 64Bit软件将数据绘制成图并分析单因素实验的最佳条件, 利用Design-Expert 13软件对各组数据进行详尽的响应面分析。利用SPSS 25.0软件对数据进行显著性分析, 不同字母表示组间具有显著性差异(P<0.05)。
2 结果与分析
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2.1 凝胶珠制备的单因素实验结果
2.1.1 乳酸钙浓度对凝胶珠硬度的影响
乳酸钙浓度对凝胶珠硬度的影响见图1A, 在乳酸钙浓度为2%~7%范围时, 凝胶珠硬度随着乳酸钙浓度的增加呈先增加后减小的趋势, 当乳酸钙浓度为6%时, 硬度最大为9.5930 gf; 当乳酸钙浓度为2%时, 硬度最小为6.2194 gf, 相差3.3736 gf。随着乳酸钙浓度的增加, 溶液中Ca²⁺的浓度也随之提高, 更多的Ca²⁺参与交联反应, 凝胶网络更为密集, 从而提高了凝胶珠的硬度; 但当Ca2+的浓度过高时, 海藻酸钠液滴表面因快速交联形成致密凝胶层, 阻碍Ca²⁺内扩散, 导致外层过度交联而内层交联不足的梯度交联现象, 所以形成的凝胶珠硬度小[20]。最终分析确定最佳乳酸钙浓度为6%。
2.1.2 固化时间对凝胶珠硬度的影响
由图1B可知, 固化时间在0~60 min时, 凝胶珠硬度随着固化时间的延长呈先增大后减小的趋势, 在固化时间为30 min时, 海藻酸钠与乳酸钙形成的凝胶珠硬度最大为8.6198 gf; 当固化时间为0 min时, 硬度最小为6.9643 gf, 相差1.6555 gf。固化时间短, 形成的凝胶网络结构较为疏松, 硬度较小; 固化时间过长, 导致凝胶珠表层过度交联, 不利于与周围水分子结合, 硬度降低[21]。考虑到经济效益, 确定固化时间为30 min。
2.1.3 固化温度对凝胶珠硬度的影响
由图1C可以得出, 固化温度在30~55 ℃时, 凝胶珠硬度随着温度的升高呈先增大后减小的趋势, 在固化温度为40 ℃时, 凝胶珠硬度最大为7.1752 gf; 当固化温度为55 ℃时, 硬度最小为6.4065 gf, 相差0.7687 gf。温度升高时分子热运动变剧烈, 固化反应随之加快。但温度过高会导致鸡蛋蛋白质变性[22], 可能会堵塞凝胶网络的孔隙, Ca2+无法深入内部发生交联作用, 从而使硬度降低。高温固化还可能导致凝胶珠表面过早固化, 而内部未完全固化, 影响硬度及整体性能。因此最终确定固化温度为40 ℃。
2.2 响应面实验结果
2.2.1 响应面实验设计与结果
利用Design-Expert 13软件对每组数据进行完全回归分析, 得出回归方程为: Y=9.99-0.0596A-0.2777B-0.2106C- 0.1183AB-0.4585AC+0.6203BC-1.07A2-1.04B2-1.44C2。根据单因素实验结果, 确定了影响凝胶珠硬度的乳酸钙浓度、固化时间、固化温度这3个关键因素, 进而对制备凝胶珠的制备工艺进行优化, 实验设计与结果见表2, 方差分析结果见表3。
从表3可知, 回归分析显示模型具有显著性(P<0.01), 而失拟项的P为0.2547, 不显著, 说明此模型的拟合效果良好; 决定系数R2为0.9587, 表明测定的凝胶珠硬度与模拟预测值之间具有高度一致性; 校正后决定系数R2Adj为0.9056, 表明该回归模型的可信度较高, 能够反映90.56%的响应变量变化。因此该模型在可信度和拟合度方面均表现优异, 适用于分析与预测海藻酸钠-鸡蛋凝胶珠的硬度。根据表3中的数据可知, A2、B2、C2、AC、BC对结果影响高度显著(P<0.05, P<0.01); A、B、C以及AB的交互作用对结果影响不显著(P>0.05)[16]。最终确定回归方程为Y=9.99-0.4585AC+0.6203BC-1.07A2-1.04B2-1.44C2。
2.2.2 凝胶珠硬度响应面交互作用分析
根据回归方程得到响应面与等高线, 由等高线的形状与稀疏可以看出两因素交互作用对海藻酸钠-鸡蛋凝胶珠硬度的影响强弱, 等高线呈椭圆则影响强, 呈圆形则影响弱[23]。
图2A展示了乳酸钙浓度和固化时间交互作用对凝胶珠硬度的影响, 结果显示, 当固化时间达到最佳值时, 凝胶珠硬度随着乳酸钙浓度的增加趋于稳定; 当乳酸钙浓度达到最佳值时, 凝胶珠硬度随着固化时间的增加趋于稳定, 但乳酸钙浓度的影响程度略低于固化时间, 这表明固化时间对海藻酸钠-鸡蛋凝胶珠硬度的影响更显著, 且等高线呈圆形且稀疏, 说明两者的交互作用对凝胶珠硬度的影响不大。图2B展示了乳酸钙浓度和固化温度交互作用对凝胶珠硬度的影响, 当乳酸钙浓度达到最佳值时, 凝胶珠硬度随着固化温度的升高而逐渐降低; 而当固化温度达到最佳值时, 凝胶珠硬度随着乳酸钙浓度的增加而趋于稳定; 这表明固化温度对海藻酸钠-鸡蛋凝胶珠硬度的影响更为显著, 等高线呈椭圆形, 三维图倾斜面较大, 显示两者存在明显的交互作用。图2C展示了固化时间和固化温度交互作用对海藻酸钠-鸡蛋凝胶珠的影响, 等高线呈椭圆形, 三维图倾斜面较大, 表明两者的交互作用对海藻酸钠-鸡蛋凝胶珠的硬度有显著影响。综合响应面图分析结果, 各因素对海藻酸钠-鸡蛋凝胶珠影响作用由大到小依次为: 固化时间(B)、固化温度(C)、乳酸钙浓度(A), 与表3回归分析结果一致。
2.2.3 验证实验
通过Design-Expert 13软件的优化分析, 确定了制备海藻酸钠-鸡蛋凝胶珠的最佳工艺参数为: 乳酸钙浓度6.005%、固化时间27.492 min、固化温度39.452 ℃。在此条件下, 海藻酸钠-鸡蛋凝胶珠的理论硬度为10.0264 gf。然而, 考虑到实验条件和实际生产需求, 将最佳制备条件进行了调整: 乳酸钙浓度6%、固化时间27 min、固化温度39 ℃, 得到凝胶珠实际硬度为9.9983 gf, 与理论值相差0.0281 gf, 证明此模型对优化制备海藻酸钠-鸡蛋凝胶珠工艺可行(图3)。
2.3 全质构分析与含水量分析
本研究对海藻酸钠-鸡蛋混合凝胶珠与海藻酸钠凝胶珠的质构特性(包括内聚性、回复性、硬度、弹性、咀嚼性)及含水量进行了对比分析, 结果见图4。
海藻酸钠-鸡蛋凝胶珠与纯海藻酸钠凝胶珠的内聚性、回复性、硬度、弹性与咀嚼性对比结果分别见图4A~E。海藻酸钠-鸡蛋凝胶珠的内聚性、回复性、硬度、弹性与咀嚼性分别为: 0.6457、0.6627、9.9983 gf、1.0000、3.5975 gf。与纯海藻酸钠凝胶珠相比, 海藻酸钠-鸡蛋凝胶珠内聚性减小4.77%, 回复性增加25.12%, 硬度减小32.66%, 弹性增加152.41%, 咀嚼性减少7.84%, 均表现出显著性差异(P<0.05)。推测原因为超声除去海藻酸钠混合溶液中气泡时, 导致蛋黄中脂蛋白聚集和蛋黄颗粒部分解离[24], 热处理后破坏蛋黄蛋白结构, 降低其乳化能力[25-26], 形成的凝胶网络包含海藻酸钠与鸡蛋蛋白质的交联结构[27], 降低内聚性与咀嚼性[28]; 蛋白质部分替代海藻酸钠的羧基后, 影响Ca²⁺交联作用, 降低了混合体系的整体硬度; 鸡蛋中的蛋白质变性后可为混合体系提供额外的韧性与塑性, 且蛋白质分子形成的网络可以增加整体的可逆形变能力, 从而增加其弹性[29-30]。海藻酸钠-鸡蛋凝胶珠的含水量为84.56%, 海藻酸钠凝胶珠的含水量为96.20%, 前者比后者低11.64%, 这是由于海藻酸钠-鸡蛋凝胶珠中加入的蛋白质使裸露的羟基数量减少, 在疏水相互作用、氢键、范德华力等多种非共价键结合的情况下[31], 改变了水分的保持能力, 从而降低凝胶珠的总体含水量。
3 结论
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本研究通过交联法成功制备了海藻酸钠-鸡蛋凝胶珠, 确定了最优的凝胶珠制备工艺参数为: 乳酸钙浓度6%、固化时间为27 min、固化温度为39 ℃, 在此条件下海藻酸钠-鸡蛋凝胶珠综合性能最佳。本研究不仅优化了海藻酸钠-鸡蛋凝胶珠的制备工艺, 还对比分析了其与纯海藻酸钠凝胶珠的性能差异, 为凝胶珠的营养改良和应用提供了科学依据。虽然海藻酸钠-鸡蛋凝胶珠的硬度低于纯海藻酸钠凝胶珠, 但其回复性和弹性更为优异, 海藻酸钠中添加鸡蛋后提高了凝胶珠的营养价值, 还改善了其感官特征, 这对于开发新型食品具有重要价值。未来可进一步探索海藻酸钠与鸡蛋的比例对凝胶珠性能的影响, 以及凝胶珠在不同食品中的应用潜力。
基金
收起
  • 山东省重点研发计划项目(2022TZXD0020)
  • 山东省科技型中小企业创新能力提升工程项目(2023TSGC0883)
文献
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2025年第16卷第9期
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文章信息
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
  • 接收时间：2024-12-30
  • 首发时间：2025-07-17
  • 出版时间：2025-05-15
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  • 收稿日期：2024-12-30
基金
山东省重点研发计划项目(2022TZXD0020)
山东省科技型中小企业创新能力提升工程项目(2023TSGC0883)
作者信息
    1.山东农业大学食品科学与工程学院, 山东省高等学校食品营养与健康重点实验室, 泰安 271018
    2.乳山市检验检测中心, 威海 264500
    3.山东龙大美食股份有限公司, 山东龙大生猪产品工程技术研究有限公司, 烟台 265200

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* 郑振佳(1985—), 男, 博士, 教授, 主要研究方向为食品加工与功能食品。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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