大豆多糖胶的凝胶性研究  

Study on gelation capacity of soybean polysaccharide gel

作　　者：涂宗财[1] 刘玮[1] 王辉[1] 刘益东[1] 谢钦[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2011年第8期118-119,122,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30972482)

摘　　要：为了定位大豆多糖胶的应用范围,拓展其应用领域,以实验室自制大豆多糖胶为研究对象,采用Texture Analyser X-T21型质构仪研究大豆多糖胶的浓度、溶液pH、蔗糖添加量对大豆多糖胶凝胶性的影响。结果表明:随大豆多糖胶溶液浓度的增大,其凝胶强度和粘滞力增大,而凝胶弹性减小;大豆多糖胶凝胶的pH范围为4～7.5,最佳pH为6;蔗糖对大豆多糖胶的凝胶强度影响最大,最佳糖添加量是20%。In order to acquaint with soybean polysaccharide gel more deeply,gelation capacity of laboratory prepared soybean polysaccharide gel had been studied,and its gel gelation influencing factors,including concentration,pH,and sucrose had been investigated by using Texture Analyser X-T21.The results showed that：with the increase of concentration,the gel strength and adhesion strength increased,the gel elasticity reduced,the pH range of soybean polysaccharide gel was from 4 to 7.5,the best pH was 6.Sucrose was the greatest impact factors of gel strength,its best addition was 20%.

关 键 词：大豆多糖胶 凝胶强度 凝胶弹性 粘滞力 

分 类 号：TS201.7[轻工技术与工程—食品科学]