马文涛同学在Food Hydrocolloids期刊发表题为“Highly-branched cyclic dextrin for improvement in mechanical properties and freeze-thaw stability of κ-carrageenan gels”的学术论文。

高支链环状糊精(HBCD)是一种新型糊精，在功能性食品中有着广阔的应用前景。本研究通过流变学测量、热分析、光谱分析、微观形貌观察和冻融循环试验等方法研究了HBCD对κ-卡拉胶(KC)凝胶理化性质的影响。结果表明，加入浓度为2% (w/v)的HBCD可显著提高KC凝胶的储存模量和冻融稳定性。在胶凝过程中，HBCD促进KC链均匀分布，促进KC螺旋聚集形成致密网络，提高了KC凝胶的力学性能。同时，致密网络中的小孔隙有助于减少KC凝胶的水分损失。相比之下，含2% HBCD的KC凝胶在第一次冻融循环后的增效率为19.80%，在完整循环(5次)后的增效率为46.51%，远低于纯KC凝胶的增效率(第一次循环后66.50%，第5次循环后68.15%)。此外，HBCD附着在网络壁上增强了氢键相互作用，从而增强了KC凝胶的热可逆性。总的来说，本研究为HBCD在KC凝胶中的潜在应用提供了有价值的见解和理论基础。

原文链接：

https://doi.org/10.1016/j.foodhyd.2023.109497

原文摘要：

Highly-branched cyclic dextrin (HBCD) is a novel dextrin with promising applications in functional foods. In this study, the influence of HBCD on physiochemical properties of κ-carrageenan (KC) gels was determined by rheological measurements, thermal analysis, spectral analysis, micromorphology observation, and freeze-thaw cycle test. The results revealed that the addition of HBCD at a concentration of 2% (w/v) significantly enhanced the storage modulus and freeze-thaw stability of KC gels. During the gelation, HBCD prompted the uniform distribution of KC chains and facilitated the aggregation of KC helixes to form a compact network, enhancing the mechanical properties of KC gels. Meanwhile, the small pores within the compact network contributed to reduced water loss from the KC gels. Comparatively, the syneresis of KC gels with 2% HBCD was 19.80% after the first freeze-thaw cycle and 46.51% after complete cycles (five times), much lower than that observed in pure KC gels (66.50% after the first cycle and 68.15% after the fifth cycle). Furthermore, the attachment of HBCD to the network wall strengthened hydrogen-bonding interactions, thereby enhancing the thermal reversibility of KC gels. Overall, this research provides valuable insights and a theoretical foundation for the potential applications of HBCD in KC gels.