低酯大豆皮果胶球状凝胶水分吸附与解吸行为  

Water Sorption and Desorption Behaviour in Low Methoxyl Soy Hull Pectin Spherical Gel

作　　者：刘贺[1,2] 郭晓飞[1] 王雪[1] 李君[1] 朱丹实[1,2] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121013 [2]辽宁省高校食品质量安全与功能性食品研究重点实验室辽宁锦州121013

出　　处：《中国食品学报》2012年第9期62-66,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31201385);辽宁省高等学校优秀人才支持计划(LJQ2011123);辽宁省教育厅高校一般项目(L2010008)

摘　　要：本文主要研究不同钙离子质量分数对大豆皮低酯果胶球状凝胶吸附及解吸水分行为的影响,并通过热重分析及差热热重分析方法获得水分解吸动力学参数。结果表明,钙离子浓度对凝胶球体的水分吸附及解析均有较大影响,当钙离子浓度在80mmol/L以上时,吸附水分能力较强,且随钙离子浓度的增加而无显著变化。动力学研究表明,当钙离子浓度为120mmol/L时,指前因子及活化能均最大,表明此时果胶分子链结合位点均匀,形成的凝胶网络结构较致密,水分解吸的能量位垒高。In this manuscript, effects of different calcium ion concentration on water absorption and water desorption process of low methoxyl soy hull pectin spherical gel. Through thermal gravimetric analysis and differential thermal analy- sis, the absorption and desorption kinetics of water of the pectin gel spherical were investigated. The results showed that the calcium ion concentration have important influence on the water sorption and desorption process. When the calcium content is above 80 retool/L, the adsorption capacity of more water, and with calcium did not change the mass fraction of the increase in significant. When the calcium ion concentration is 120 mmol/L, the pre-exponential factor and activa- tion energy of moisture desorption from spherical gel are the largest, indicating that the network structure of gel spheres is dense, and had more uniform and reasonable binding sites at this time.

关 键 词：大豆皮 低酯果胶 球状凝胶 水分解吸 热重分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]