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-CSCIED科技核心评价数据库-手机版

海藻酸钠-鸡蛋凝胶珠的制备工艺优化与质构分析

Preparation process optimization and texture analysis of sodium alginate-egg gel beads

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20241230005
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	刘子涵, 赵雅琪, 刘阳, 郑静洁, 赵煜炜, 郑振佳*,
作者单位	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; 乳山市检验检测中心; 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
摘要	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。
Abstract	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.
关键词	海藻酸钠;鸡蛋;凝胶珠;工艺优化
KeyWord	sodium alginate; egg; gel beads; process optimization; texture analysis
基金项目
页码	301-308

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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 [J]. 食品安全质量检测学报. 2025; 16; (9). 301 - 308.

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