大粒车前子多糖成胶性能  

Gelling Properties of Polysaccharide from Seeds of Plantago asiatica L.

作　　者：殷军艺[1] 聂少平[1] 李昌[1] 谢明勇[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：《食品科学》2013年第19期1-4,共4页Food Science

基　　金：国家自然科学基金重点项目(31130041);国家自然科学基金项目(21062012;31301434);“十二五”国家科技支撑计划项目(2012BAD33B06;2013AA102102)

摘　　要：采用水提醇沉结合Sevag法脱蛋白,制备得到大粒车前子多糖(PLCP),然后考察多糖质量浓度及NaCl和CaCl2的添加对PLCP成胶性能的影响。结果表明:PLCP具有一定的成胶性能,增加多糖质量浓度能显著提高PLCP成胶性能;CaCl2在低浓度下便能提高PLCP的成胶性能,提高胶的热稳定性,而NaCl需要在较高浓度下才能促进PLCP的成胶性。This study aimed at investigating gelling properties of crude polysaccharide from the seeds of Plantago asiatica L. （PLCP）, extracted with water and deproteinated by the Sevag method, as a function of polysaccharide concentration, NaCl and CaCl2. PLCP could form gels and the ability of gel formation was remarkably enhanced at higher concentrations of PLCP. The gel-forming ability and thermal stability of PLCP were increased at lowers concentrations of CaCl2. In contrast, the gel-forming ability of PLCP was improved by NaCl only at higher concentrations.

关 键 词：大粒车前子 多糖 成胶性能 

分 类 号：O629.12[理学—有机化学]