魔芋多糖复合物体系凝胶化性能的影响因素研究  

Research on the factors affecting gelling properties of Konjac glucomannan conjugate

作　　者：李崇高[1] 何鑫磊[2,3] 黄建初[1] 吴妹[2] 陈林[1] 郑玉玺[1] 姚闽娜[2] 

机构地区：[1]广州城市职业学院食品系,广东广州510405 [2]福建农林大学食品科学学院,福建福州350002 [3]天津科技大学食品工程与生物技术学院,天津300222

出　　处：《广东农业科学》2012年第13期128-130,共3页Guangdong Agricultural Sciences

基　　金：国家自然科学基金(30901004);教育部高等学校博士学科点专项科研基金(20113515110010);广州市属高校科技计划项目(08C009);福州市科技计划项目(2011-N-44)

摘　　要：以魔芋多糖(魔芋精粉)为基料,将其与κ-卡拉胶和大豆分离蛋白以物理共混方式复合,研究了魔芋多糖复合物体系的凝胶化性能。结果表明:通过对复合物体系的凝胶化性能分析,得到魔芋多糖复合物中多糖和大豆分离蛋白的最佳比例为6∶4,当体系的pH值为7时,复合物体系的凝胶强度达到最大;最佳共混溶胀温度为85℃;随着体系中多糖、蛋白浓度的递增,分子之间相互碰撞、结合的机会显著增多,复合物的凝胶强度也呈现快速上升趋势,线性回归方程为:Y=254.8X-94.2(R2=0.9883);在相同浓度下,K+对复合物体系凝胶强度增强的效果远远大于Na+。Konjac flour was conjugated with K-carrageenan and isolated soy protein by physical blending approach and gelling properties of macromolecules complex were studied. Results showed that the best ratio of konjac glucomannan to isolated soy protein was 6：4, when the system was in pH 7.0, its gel strength reached maximum; the best mixed swelling temperature was 85℃. With the increasing of concentration of polysaccharide and protein, the opportunities of collision and integration among molecules significantly increased, and gel strength of the complex also increased rapidly, the linear regression equation was Y=254.8X-94.2 （R2=0.9883）. At the same concentration, the enhancing effect of K＋ excelled Na＋.

关 键 词：魔芋多糖复合物 大豆蛋白 凝胶化性能 影响因素 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]