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Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids

文献类型： 外文期刊

作者： Hou, Haonan 1 ; Chen, Qinqin 1 ; Bi, Jinfeng 1 ; Bhandari, Bhesh 2 ; Wu, Xinye 1 ; Jin, Xinwen 3 ; Shi, Yong 4 ; Qiao, Ye 1 ;

作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

2.Univ Queensland, Sch Agr & Food Sci, St Lucia, Qld 4072, Australia

3.XinJiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China

4.Haoxiangni Hlth Food Co Ltd, Zhengzhou 451162, Peoples R China

关键词： Sugars; Organic acids; Glass transition; Water sorption; Crystallization

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 359 卷

页码：

收录情况： SCI

摘要： To understand the specific contributions of amorphous sugars and organic acids to the quality of food matrix, the solid model system of jujube slice skeleton (JSS) was firstly established. Effects of fructose (F), glucose (G), malic acid (M) and citric acid (C) on the glass transition temperature (T-g) and crystallization of JSS were studied. JSS-F/G/M/C blends were prepared by osmosis in the solution at a range of 0 similar to 32 g/100 g. Sugars reduced the T-g in the system, structure of JSS-G/M blends was changed from "amorphous glassy" to "amorphous rubbery" by increasing the osmotic solute concentration. T-g was decreased from 50.8 to 14.0 degrees C when JSS was osmosed in a 4 g/100 g fructose solution. Organic acids induced their crystallization in JSS. The crystallinity of JSS-M immersed in 32 g/100 g osmotic solution concentration was increased from 2% to 75%. Fructose presented greater influence on the adverse quality of jujube slices.

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