柠檬酸及单糖复合钾离子对大豆种皮多糖凝胶性质的影响
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摘要
主要考察葡萄糖、果糖、山梨醇等单糖、柠檬酸与钾离子对大豆种皮多糖凝胶的透明度、持水性及凝胶强度的影响。通过Design-Expert软件的分析结果表明:大豆种皮多糖质量浓度对凝胶的持水能力、透明度以及凝胶强度均产生显著影响;柠檬酸对凝胶透明度的影响显著;葡萄糖质量浓度对持水性和凝胶强度影响显著,对透明度的作用不显著;果糖的添加对透明度有改善作用;山梨醇的添加促使大豆多糖的凝胶强度与持水能力较好,但凝胶透明度较差,大豆种皮多糖质量浓度为3.00 g/100 m L,钾离子浓度为0.20 mol/L和柠檬酸质量浓度为0.75 g/100 m L时,山梨醇质量浓度为2.50 g/100 m L条件下的凝胶持水力、强度均达到最大,分别为98%、37.74 g。
In this manuscript, the combined effects of one of three monosaccharides(glucose, fructose or sorbitol), citric acid and potassium ion(at a fixed concentration of 0.2 mol/L) on the transparency, water-holding capacity and gel strength of soybean hull pectin were studied. Statistical analysis with Design-Expert software showed that polysaccharide concentration had a significant influence on water-holding capacity, transparency and gel strength. The highest water-holding capacity and gel strength(98% and 37.74 g, respectively) were observed for 3.00 g/100 m L soybean hull pectin gel with 0.20 mol/L potassium ion, 0.75 g/100 m L citric acid and 2.50 g/100 m L sorbitol. Citric acid and soluble solids also had significant effects on the transparency. Pectin concentration was correlated negatively with the transparency but positively with the gel strength. Citric acid concentration only affected significantly the gel transparency, while glucose concentration exerted significant effects on both water-holding capacity and gel strength(P < 0.05) but not on the transparency.
In this manuscript, the combined effects of one of three monosaccharides(glucose, fructose or sorbitol), citric acid and potassium ion(at a fixed concentration of 0.2 mol/L) on the transparency, water-holding capacity and gel strength of soybean hull pectin were studied. Statistical analysis with Design-Expert software showed that polysaccharide concentration had a significant influence on water-holding capacity, transparency and gel strength. The highest water-holding capacity and gel strength(98% and 37.74 g, respectively) were observed for 3.00 g/100 m L soybean hull pectin gel with 0.20 mol/L potassium ion, 0.75 g/100 m L citric acid and 2.50 g/100 m L sorbitol. Citric acid and soluble solids also had significant effects on the transparency. Pectin concentration was correlated negatively with the transparency but positively with the gel strength. Citric acid concentration only affected significantly the gel transparency, while glucose concentration exerted significant effects on both water-holding capacity and gel strength(P < 0.05) but not on the transparency.
引文
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[14]KHOTIMCHENKO M,KOVALEV V,KHOTIMCHENKO Y.Equilibrium studies of sorption of lead(ii)ions by different pectin compounds[J].Journal of Hazardous Materials,2007,149(3):693-699.
[15]BOLAND A B,BUHR K,GIANNOULI P.Influence of gelatin,starch,pectin and artificial saliva on the release of 11 flavour compounds from model gel systems[J].Food Chemistry,2004,86(3):401-411.
[16]何东保,詹东风.黄原胶与槐豆胶协同相互作用及其凝胶化的研究[J].林产化学与工业,1998,18(1):12-16.
[17]毛成达,雷激,赵丽杰.低甲氧基果胶凝胶影响因素研究[J].食品科技,2009,34(4):100-104.
[18]刘贺,朱丹实,何余堂.一种大豆种皮果胶类凝胶多糖的制备方法:中国,201110400583.3[P].2012-06-13..
[19]HUANG Y Q,TANG J M,SWANSON B G.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2003,54(4):517-522.
[20]刘刚,雷激,芮光伟.低甲氧基果胶流体质构特性研究[J].食品工业科技,2011,32(1):253-255.
[2]张亦澜.可溶性大豆多糖在酸性蛋白饮料中的应用研究[D].上海:华东师范大学,2013.
[3]杨晓泉,齐军茹,司华静.大豆多糖的研究进展及在含乳饮料、米面等食品上的应用[J].中国食品添加剂,2008(3):135-139.
[4]周艳红,金征宇.大豆皮果胶多糖的提取工艺研究[J].食品工业科技,2004,25(3):76-78.
[5]郑建仙,丁霄霖.大豆膳食纤维化学与工艺学的研究(Ⅱ)化学结构鉴定(上)[J].中国粮油学报,1995,10(3):16-22.
[6]孙元琳,汤坚.果胶类多糖的研究进展[J].食品与机械,2004,20(6):60-63.
[7]刘贺,刘昊东,郭晓飞.大豆皮低酯-高酯复合果胶凝胶的持水能力及力学、光学特性[J].食品科学,2010,31(19):111-114.
[8]刘贺,郭晓飞,胡洋.利用大豆皮果胶凝胶包埋保加利亚乳杆菌的初步研究[J].乳业科学与技术,2011,34(2):51-54.
[9]刘贺,郭晓飞,刘俊山.大豆果胶类多糖组成特性及空间结构的初步解析[J].中国粮油学报,2012,27(12):12-16.
[10]LIU He,LI Qinghua,ZHU Danshi.Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by D-glucono-1,5-lactone[J].Carbohydrate Polymers,2013,98(1):542-545.
[11]GNANASAMBANDAM R,PROCTOR A.Preparation of soy hull pectin[J].Food Chemistry,1999,65(4):461-467.
[12]YOO S H,LEE B H,SAVARY B J.Characteristics of enzymaticallydeesterified pectin gels produced in the presence of monovalent ionic salts[J].Food Hydrocolloids,2009,23(7):1926-1929.
[13]YOO S H,FISHMAN M L,SAVARY B J.Monovalent salt-induced gelation of enzymatically deesterified pectin[J].Journal of Agricultural and Food Chemistry,2003,51(25):7410-7417.
[14]KHOTIMCHENKO M,KOVALEV V,KHOTIMCHENKO Y.Equilibrium studies of sorption of lead(ii)ions by different pectin compounds[J].Journal of Hazardous Materials,2007,149(3):693-699.
[15]BOLAND A B,BUHR K,GIANNOULI P.Influence of gelatin,starch,pectin and artificial saliva on the release of 11 flavour compounds from model gel systems[J].Food Chemistry,2004,86(3):401-411.
[16]何东保,詹东风.黄原胶与槐豆胶协同相互作用及其凝胶化的研究[J].林产化学与工业,1998,18(1):12-16.
[17]毛成达,雷激,赵丽杰.低甲氧基果胶凝胶影响因素研究[J].食品科技,2009,34(4):100-104.
[18]刘贺,朱丹实,何余堂.一种大豆种皮果胶类凝胶多糖的制备方法:中国,201110400583.3[P].2012-06-13..
[19]HUANG Y Q,TANG J M,SWANSON B G.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2003,54(4):517-522.
[20]刘刚,雷激,芮光伟.低甲氧基果胶流体质构特性研究[J].食品工业科技,2011,32(1):253-255.