成胶条件对魔芋热不可逆凝胶持水性的影响研究

Study on the Effect of Gelation Conditions on the Water-Holding Capacity of Konjac Thermally Irreversible Gel

摘要: 为了研究料液比、凝胶厚度和成胶温度等因素对魔芋热不可逆凝胶持水性的影响，以持水率为试验指标，在单因素试验基础上进行了响应面试验设计，研究了各因素及其交互作用对凝胶持水率的影响，并获得最优成胶条件。研究表明，成胶条件中料液比对凝胶持水性影响最为显著，过大或过小的料液比都会降低凝胶持水率，凝胶的持水性变差；凝胶厚度太薄或太厚都会降低凝胶持水率，使持水性变弱；成胶温度太低会使凝胶结构不完整，而温度太高会导致凝胶结构破坏，都会降低凝胶持水率，使持水性变差。最佳成胶条件为：料液比1:22 (g:g)、凝胶厚度8 mm、成胶温度83℃，在此条件下凝胶持水率为91.4%。本文的研究结果对魔芋热不可逆凝胶的结构稳定性研究具有一定参考价值，为生产过程中提高凝胶品质提供技术支持。

Abstract: To investigate the effects of konjac-to-water ratio, gel thickness, and gelation temperature on the water-holding capacity (WHC) of konjac thermo-irreversible gels, WHC was selected as the experimental indicator. Based on single-factor experiments, a response surface methodology (RSM) design was employed to study the influence of these factors and their interactions on gel WHC, and to determine the optimal gelation conditions. The study revealed that the Konjac-to-water ratio had the most significant impact on WHC within the gelation conditions. Both excessively high and low konjac-to-water ratios reduced the gel WHC, leading to poorer water retention. Gel thickness also critically affected WHC. Gels that were either too thin or too thick exhibited reduced WHC and weaker water retention capabilities. Gelation temperature played a key role. Temperatures that were too low resulted in incomplete gel structure formation, while temperatures that were too high caused structural breakdown. Both scenarios significantly decreased gel WHC and resulted in poor water retention. The optimal gelation conditions identified were a konjac-to-water ratio of 1:22 (g:g), a gel thickness of 8 mm, and a gelation temperature of 83˚C. Under these conditions, the Konjac gel achieved a WHC of 91.4%. The findings of this study provide valuable insights for research on the structural stability of konjac thermo-irreversible gels and offer practical guidance for enhancing gel quality during industrial production.