κ-角叉菜胶(κ-Car)是制备食品凝胶和水凝胶的重要材料。然而,κ-Car凝胶具有高硬度和低保水能力的问题。首次提出微粉化改性策略,探讨其对κ-Car凝胶质构特性和胶凝过程的影响,并探讨κ-Car作为低强度食品基质的可行性。κ-Car经过60分钟的微粉化,d(0.9)下降79.33%,SBET和Vtotal分别增长89.23%和95.27%。溶胀率和凝胶化程度显著增加,微观结构从松散的大孔隙变为类似“蜂窝状”的致密小孔。重要的是,凝胶-60,牛奶-60和PNS-60的硬度下降了72.52%,49.25%和81.37%。此外,凝胶-60、牛奶-60和PNS-60的WHC得到改善。IDDSI测试表明κ-Car凝胶,牛奶凝胶和PNS凝胶可以归类为6级(柔软和一口大小),PNS-60除外,属于5级(易碎和潮湿)。此外,改善了牛奶凝胶和PNS凝胶的质地和苦味掩蔽效果。总之,这项研究表明,微粉化可以成为改善κ-Car凝胶特性的一种新方法,为开发吞咽困难的食物奠定基础。
κ-Carrageenan (κ-Car) is an important material for preparing food gels and hydrogels. However, κ-Car gel has issues with high hardness and low water-holding capacity. Modification strategy of micronization is proposed for the first time to explore its influence on texture properties and gelling process of κ-Car gel, and to investigate the feasibility of κ-Car as a food matrix with low strength. κ-Car undergoing 60 min of micronization, the d(0.9) decreased by 79.33 %, SBET and Vtotal increased by 89.23 % and 95.27 %. The swelling rate and degree of gelling process increased significantly, and the microstructure changed from loose large pores to dense small pores resembling a \"honeycomb\". Importantly, the hardness of gel-60, Milk-60 and PNS-60 decreased by 72.52 %, 49.25 % and 81.37 %. In addition, WHC of gel-60, Milk-60 and PNS-60 was improved. IDDSI tests showed that κ-Car gels, milk gels and PNS gels can be categorized as level 6 (soft and bite-sized), except for PNS-60, which belongs to level 5 (crumbly and moist). Furthermore, the texture and bitter masking effect of milk gels and PNS gels were improved. In conclusion, this study demonstrated that micronization can be a novel approach to improve the gel properties of κ-Car, laying the groundwork for developing dysphagia foods.