低酯果胶凝胶质构特性的研究
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摘要
以普通低酯果胶和酰胺化低酯果胶为研究对象,凝胶硬度和弹性为衡量指标,探讨果胶浓度、蔗糖浓度、钙离子浓度、pH值对果胶凝胶质构特性的影响,由单因素试验可以得出,酰胺化低酯果胶比普通低酯果胶的凝胶性能更好。通过正交试验,进一步得出酰胺化低酯果胶的最佳凝胶条件为:果胶浓度1.3g/100mL,蔗糖浓度20g/100mL,钙离子浓度35mg/g,pH 3.6,在该条件下,酰胺化低酯果胶凝胶的硬度为47.06g,弹性为3.81mm。
Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects,hardness and springiness as measurement index,this study aimed to investigate the effects of pectin concentration,sucrose concentration,calcium concentration and pH value on the texture properties of pectin gel.Through single factor experiment,it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin.The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows:concentration of pectin was 1.3g/100 mL,concentration of sucrose was 20g/100 mL,concentration of calcium was 35mg/g and pH value was 3.6,the hardness and springiness of the low-methoxyl amidated pectin gel were47.06 g and 3.81 mm,respectively.
Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects,hardness and springiness as measurement index,this study aimed to investigate the effects of pectin concentration,sucrose concentration,calcium concentration and pH value on the texture properties of pectin gel.Through single factor experiment,it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin.The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows:concentration of pectin was 1.3g/100 mL,concentration of sucrose was 20g/100 mL,concentration of calcium was 35mg/g and pH value was 3.6,the hardness and springiness of the low-methoxyl amidated pectin gel were47.06 g and 3.81 mm,respectively.
引文
[1]金征宇,顾正彪,童群义.碳水化合物化学[M].北京:化学工业出版社,2009:239.
[2]Ishii S,Kiho K,Sugiyama.Low-methoxyl pectin prepared by pectines terase from aspergillus japonicus[J].Journal Food Science,1979,44(2):611-614.
[3]胡国华.功能性食品胶[M].北京:化学工业出版社,2014:90-91.
[4]李川,单杨,李高阳.酶法制备低甲氧基果胶的工艺优化研究[J].食品与机械,2010,26(2):341-344.
[5]黄来发.食品增稠剂[M].北京:中国轻工业出版社,2000:176-182.
[6]汪海波.低酯果胶的凝胶质构性能研究[J].食品科学,2006,27(12):123-129.
[7]毛成达,雷激,赵丽杰,等.低甲氧基果胶凝胶影响因素研究[J].食品科技,2009,34(4):100-104.
[8]梁瑞红,毕双同,刘成梅,等.薜荔籽果胶凝胶特性的研究[J].食品科学,2008,29(11):110-113.
[9]Tang J,Mao R,Tung M A,et al.Gelling temperature,gel clarity and texture of gellan gels containing fructose or sucrose[J].Carbohydrate Polymers,2001,44(1):197-209.
[10]Lofgren C,Guillotin S,Hermansson A M.Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels[J].Biomacromolecules,2006,7(1):114-121.
[11]Lootens D,Capel F,Durand D,et al.Influence of pH,Ca concentration,temperature and amidation on the gelation of low methoxyl pectin[J].Food Hydrocolloids,2003,17(3):237-244.
[2]Ishii S,Kiho K,Sugiyama.Low-methoxyl pectin prepared by pectines terase from aspergillus japonicus[J].Journal Food Science,1979,44(2):611-614.
[3]胡国华.功能性食品胶[M].北京:化学工业出版社,2014:90-91.
[4]李川,单杨,李高阳.酶法制备低甲氧基果胶的工艺优化研究[J].食品与机械,2010,26(2):341-344.
[5]黄来发.食品增稠剂[M].北京:中国轻工业出版社,2000:176-182.
[6]汪海波.低酯果胶的凝胶质构性能研究[J].食品科学,2006,27(12):123-129.
[7]毛成达,雷激,赵丽杰,等.低甲氧基果胶凝胶影响因素研究[J].食品科技,2009,34(4):100-104.
[8]梁瑞红,毕双同,刘成梅,等.薜荔籽果胶凝胶特性的研究[J].食品科学,2008,29(11):110-113.
[9]Tang J,Mao R,Tung M A,et al.Gelling temperature,gel clarity and texture of gellan gels containing fructose or sucrose[J].Carbohydrate Polymers,2001,44(1):197-209.
[10]Lofgren C,Guillotin S,Hermansson A M.Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels[J].Biomacromolecules,2006,7(1):114-121.
[11]Lootens D,Capel F,Durand D,et al.Influence of pH,Ca concentration,temperature and amidation on the gelation of low methoxyl pectin[J].Food Hydrocolloids,2003,17(3):237-244.