Synergistic mix of gelatin and sodium alginate

Sodium alginate is a good thickeners, stabilizers and gelling agents, for the improvement and stabilization of baked goods (cakes, pies, etc.), the texture of the filling, salad dressing, milk chocolate, as well as to prevent the ice cream storage formation of large ice crystals, alginate is also used to process various gel foods, such as instant pudding, jelly, fruit jellies, artificial caviar and stability of fresh fruit juices and beer foam. And sodium alginate can be used as a substrate bionic food or efficacy of food, or a natural dietary fiber. Precisely because of the important role of sodium alginate, both at home and abroad have increasingly been paying attention, has become one of the largest production and sales of food colloids.
Containing sodium alginate adhesive meat products home and abroad sodium alginate in food important new research and application directions of current research at home and abroad about sodium alginate composite role in meat reported less than new, this paper, the characteristics of sodium alginate composite role of research in our laboratory and its research progress in the meat.
Characteristics of progress sodium alginate composite role
The nature of the alginate depends primarily on the ratio of its viscosity and the mannuronic and guluronic acid (M / G); the greater the molecular weight, the higher its viscosity, while the decision into a gel capacity size is M / G value [3]. Mahesh by microwave radiation measured hydrolysis alginate M / G ratio, the method will alginate was dissolved in oxalic acid or sulfuric acid after exposure in the microwave power of 100% so that the mannuronic and guluronic acid to be separated, the use of this method measured M / G value of 0.38, as measured by a conventional method, the M / G value is relatively similar, can also be density, porosity, viscosity, optically measured, 13C NMR, infrared spectroscopy, thermal gravimetric analysis, X-ray, circular dichroism, the molar mass distribution and a scanning electron microscope to verify the mannuronic acid and guluronic acid [4]. The alginate solution is typical of pseudoplastic system, the pH of the solution, salts nature, concentration and temperature will affect the rheology of [5].
Sodium alginate with calcium ions to form a gel, having the characteristics of the freeze resistance and drying after the water-swellable recovery. Alginate viscosity of the gel formed by the impact of brittleness, the higher the viscosity, the more brittle gel. Obtained by increasing the concentration of calcium ions and alginate gel, the intensity increases. The gelation process can be controlled by adjusting the pH value, the appropriate choice of calcium salts and phosphate buffer or chelating. Through the gradual release of polyvalent cations or hydrogen ions, or both at the same time can also be controlled. Takahiro study the rheological behavior of the role of sodium alginate and calcium carbonate. The rod-like structure results when the fixed (0.5%, w / v) sodium alginate concentration and lactone fixed concentration (15 mM), the calcium carbonate content (15mM) formed of high guluronic acid sample has a high elasticity; carbonate The network structure formed of the low calcium content (3.75mm) high mannuronic acid sample has a high elasticity. Colloidal gel behavior close to the sol – gel, in addition to a sample of the high mannuronic acid in the calcium carbonate content of the lowest, the rest were described as percolation models. When calcium carbonate dosage for 7.5mM Both sodium alginate samples showed the same the gel dynamics [6]. Michelle studied the sodium ion and sodium alginate concentration on the shear properties of sodium alginate system. The results showed that, after immersed in the sodium chloride for 15 hours, the balance of shear and dynamic shear modulus were reduced by 63 and 84, after 7 days immersion in sodium chloride, there is no further change in its characteristics [7].
The Sodium Alginate addition can be used alone, and the most natural and synthetic food colloids used in conjunction with, the effects and cost-effective than the single use better [3]. MS Tapia sodium alginate and gellan gum gel composite preservation of fresh papaya, experiments show that 2% sodium alginate and gellan gum-based gel to improve the resistance of the water vapor affect gas exchange, so as to achieve the preservation papaya The purpose of [8]. Pernilla Walkenström studied the microstructure and rheological behavior of pectin and sodium alginate mixed, low M / G sodium alginate and high-esterified pectin obvious synergies, the highest energy storage The modulus and fastest gelation kinetics, while high M / G sodium alginate and low-amide pectin is a low storage modulus and slow gelation kinetics [9]. Zhou Aimei studied some of the influencing factors of the gelling properties of sodium alginate and high methoxy pectin composite system, the results show that the system add the right amount of sucrose may increase gel strength, water holding capacity and gel melting point; adding calcium ions can be generated thermally irreversible gel; added in the lactone can be induced in two glue into gel alone can not form a gel under conditions [10]. Maud ’study sodium alginate and gelatin composite nature of the gel, and the results show that, under special conditions, sodium alginate and gelatin composite gel. Initially obtained due to the slow release of calcium ions and algin irreversible, reversible gelatin gel [11] After cooling is obtained. Qunyi study pullulan, sodium alginate, and carboxymethyl cellulose (CMC) blend membranes and performance. The results show that rapidly dissolved in water. Sodium alginate and CMC pullulan, water resistance and mechanical properties is significantly reduced. The total polysaccharide concentration is increased to 17-33% decrease of the dissolution time of the film in water. Infrared the spectrum table Mingpululan sugar, sodium alginate, CMC blend membranes compared with pure pullulan the carboxyl the weaker hydrogen bonds [12]. Maria, sodium caseinate, sodium alginate, κ-carrageenan, lipids (oleic and beeswax) blended edible film tensile properties and water vapor permeability, found that the polysaccharide to improve the thin-film pull The tensile properties, but the increased permeability of water vapor, the polysaccharide concentration has a significant relationship; increase the content of beeswax can reduce the permeability of water vapor [13].
The János Bajdik, by spray drying and microencapsulation technology to study the interaction of the alginate with lactose, and the results show that the mechanical strength of the alginate film as lactose increased compared and decreased [14]. The Zhao Mouming study different concentrations of gelatin, sodium alginate mixed sol viscosity changes, as well as of different pH and ion concentration on the changes in the viscosity of the system. Gelatin and sodium alginate interaction force of electrostatic attraction between the two ingredients, and bionic the shark fin Production and recipe conducted a preliminary study, drawn 8% gelatin, 2% sodium alginate the spinning solution pH to 6.0 best when prepared bionic shark fin effect [15]. Sodium alginate gel properties affect factors that alginate gel formation characteristics: sodium alginate concentration of 1.5%, pH 4-5, a temperature of 50 to 60 ℃, swelling time 45min, calcium salt with calcium lactate;, sodium alginate and guar gum, gelatin, β-cyclodextrin, EDTA synergies are conducive to the formation of calcium alginate gel [16]. Zhang Yaqiong studied at higher concentration, with the increase in the amount of calcium ions are added, the viscosity of the alginate system is first reduced to a minimum value, and then increases rapidly, until a gel-like substance is formed; at lower concentration, the change in viscosity of the alginate system amplitude; within the temperature range of 15 ~ 35 ℃, Inηrel-1 / T has a good linear relationship; NaCl added to the system is relatively decreased viscosity. By FTIR and DSC studies show that Ca2 + and alginate occurs interaction, the thermal stability of the complexes formed by calcium alginate higher than the corresponding sodium alginate [17]. Reported in the literature as the main raw material of konjac glucomannan and sodium alginate, calcium chloride crosslinked composite gel was prepared to study the impact factors of the swelling properties of the composite gel, indicating that the the composite gel swelling the initial swelling ratio increased rapidly , With the extension of the swelling time, the swelling ratio of growth slows, the final equilibrium. With the increase of the content of konjac glucomannan composite gel equilibrium swelling ratio increases when konjac glucomannan and sodium alginate ratio is greater than 2.5:1.5 (W / W), the reduction in strength of the composite gel . Ca2 + concentration from 1.0 mol / L increased to 3.0 mo / L, the composite gel equilibrium swelling ratio decreased from 5.7 to 3.6. When the ambient pH of 7.4, the equilibrium swelling ratio of the composite gel [18].
2,Sodium alginate meat products progress
Sodium alginate can be made into a variety of gel food to maintain good alternate form, without exudate or contraction, suitable for frozen food [3], while reducing the cholesterol content of the human body to clear the blood vessels, prevent obesity and diabetes and other role [19]. Sodium alginate added to meat products, improve its physical properties, increase the viscosity and full of good taste, the meat can increase adhesion, water holding capacity and tenderness, and reduce the loss of nutrients, improve product quality [20] However, sodium alginate will lead to more serious issues such as meat analysis of water, generally require composite applications.
2.1 alginate as a binder
The restructured meat is by means of mechanical and add accessories to extract the muscle fibers in the mechanism of the protein and use of the adhesive effect of the additives, changing the original structure of the meat, so that the muscle tissue, fat tissue and connective tissue to be a reasonable distribution and transformation, so that meat particles and the pieces reassembled directly after freeze-sale, or preheating retain and improve its organizational structure [21], and therefore need to gel network structure between the meat and the meat combine. Alginate and many expensive cationic reaction (except magnesium) to produce cross-linking. When the increase in the content of the polyvalent cations, the alginate solution will make thickens to form a jelly. Calcium is the most commonly used to change the fluid properties of the alginate solution and the gel nature of the multivalent ions [3]. Thus, a gel formed by the sodium alginate with calcium ions are commonly used as a binder. Researchers calcium alginate binder in the reorganization of beef optimization studies to determine the number of the nature of the product and add the ingredients, add 0.4% sodium alginate, 0.075% calcium carbonate and 0.6% lactic acid for optimal [22 ]. WJ Means and application of alginate gel as a binder in the reorganization steak, derived from color, strength, taste, flavor optimize the component content of 0.8 to 1.2% sodium alginate, 0.144 to 0.216% carbonate calcium and 500ppm sodium ascorbate [23]. The researchers studied in the preparation of the recombinant pork roll, the application of calcium lactate. 5 set of experiments showed that the hardness and viscosity of 0.7% sodium alginate, 0.125% calcium carbonate and 0.3% calcium lactate was significantly higher, better sensory evaluation, and to extend the shelf life [24].
2.2 alginate with surety agent
The holding capacity of meat is an important indicator to measure meat quality, meat color, aroma, taste, nutrients, juiciness, tenderness it not only affects the eating quality, but also affect the economic value of the product [20 ]. Muscle Water Retention in direct relation to meat texture, tenderness, slice, elasticity, taste, production rate and other quality indicators, but also affect the economic efficiency of enterprises of meat. Slaughtered before the cold working process of the management of the slaughter process, refrigerated or frozen and cooked process process caused by muscle water loss rate as high as 3% to 6%. China’s annual water loss caused due to muscle loss of about 310 million tons of meat brought huge losses to the enterprise and the state. Therefore, we must strive to improve the water-holding capacity of muscles [21]. PJ Shand, plus colloidal paired with alginic acid / calcium and phosphate complex nature of the restructuring beef roll impact, the study found that calcium alginate and gellan gum mixed makes cooking yield significant improvement [25]. XL Yu studied with an edible coating (calcium alginate) to improve the quality of the frozen food, sodium alginate can be reduced the amount of frozen meat thawing loss, but also to maintain the functional characteristics of the frozen meat and can influence aggregate The solubility of the protein. The concentration of sodium alginate and calcium chloride can be the reaction mercapto group have a significant impact, and calcium chloride can significantly reduce the shear force and pH. The optimum coating experimental conditions were: 0.3% sodium alginate, 7% of calcium chloride, the reaction time is 5-7 minutes [26]. There are researchers alginate mesh hydraulic and texture of the meat held research results show that there is a difference under the same process conditions different gel strength sodium alginate meat held hydraulic complex experiments, that 0.2% of 170 mesh sodium alginate and 0.3% carrageenan complex can greatly improve the quality and texture of the meat, the water holding capacity optimal [25]. Mutton phosphate-free water retention agent and binder, sodium alginate, xanthan gum, carrageenan and sodium caseinate phosphorus-free calcium alginate binder lamb samples either water-holding capacity, or the The success rate than the lamb like lamb and injected a mixture of phosphate solution samples increased significantly improve mutton water retention properties and into the rate the calcium alginate phosphate-free aquasorb after freezing is still valid [27]. Passage of hospital hygiene through add starch, protein powder, sodium alginate and calcium salt beef and pork, carbonate, phosphate to improve the water retention properties of beef and pork, the results show that: the yield of starch and protein powder can improve muscle 3% -5%, tenderness increased slightly; phosphate can be improved to 9.5% of the muscle yields, significantly improved tenderness; muscle yield of the sodium alginate and calcium salts can be increased by 10%, but has a bitter taste, tenderness improve; carbonate can be increased by about 10%, slightly alkaline taste [28]. Zhang Huimin such as sodium alginate and gellan gum as a fat substitute, to improve the quality of low-fat meat emulsion products, the results show that the complex trials of gellan gum and sodium alginate, sodium alginate cooking loss of meat emulsion gel reduce and to enhance the water retention plays a major role, and gellan gum in a low concentration (0.25%) may be synergistic alginate significantly reduce gel cooking loss, the same time, the hardness of the composite gel with sodium alginate and gellan gum by adding increasing concentrations of variation exhibited successively lower [19].
3 Conclusion
Sodium alginate is a hydrophilic colloid, and calcium ions, as well as gelatin, pectin, konjac gum, carrageenan, gellan gum, etc. many other colloids have a synergistic effect for the meat can form dense, stable mesh structure, to improve the meat gel strength, adhesion, and water-holding properties. In the future the sodium alginate its adhesive in meat products is expected to have the better application prospects.