pH对魔芋胶复配体系凝胶特性及色泽的影响  

Effects of pH on gel properties and color of konjac glucomannan complex systems

作　　者：庄远红[1,2] 刘静娜[2] 潘裕添[2] 黄家福[2] 庞杰[3] 

机构地区：[1]闽南师范大学生物科学与技术学院,漳州363000 [2]闽南师范大学菌物产业工程技术中心,漳州363000 [3]福建农林大学食品科学学院,福州350002

出　　处：《生物加工过程》2014年第3期58-61,共4页Chinese Journal of Bioprocess Engineering

基　　金：福建省教育厅A类科技项目(JA12213);漳州市自然科学基金(ZZ2013J06);福建省教学质量与教学改革工程(闽教高[2011]69号)

摘　　要：考察pH对魔芋多糖、κ-卡拉胶与大豆分离蛋白混合凝胶强度、弹性、咀嚼性、黏度及色泽等的影响。结果表明:在强酸性条件下(pH<4),凝胶特性较差,但此时色泽最好,较透明,易于上色;随着酸度的减小(pH<pI),凝胶特性显著提高,此时凝胶特性较好,色泽呈乳白色;当到达蛋白质等电点时,表现出最高的凝胶强度和咀嚼性;当pH中性时,黏度最大,凝胶强度、弹性、咀嚼性均较高,色泽较好,呈乳白色;在碱性条件下,凝胶强度和咀嚼性有所提高,但是,当碱性超过一定值(pH>8),凝胶强度反而下降,凝胶偏黄,色泽较差且有浓碱味。The polysaccharide of konjac,κ-carrageenan and isolated soy protein were blended to explore the effects of pH on the gel properties in strength,springiness,chewiness, viscosity, and color.The results showed that under the strong acid conditions（ pH〈4） ,gel properties of the mixed gel were unsatisfactory, but the color of the mixed gel was best,transparent and dyed easily.The gel properties of the mixed gel enhanced significantly,gel properties were excellent and gel color was ivory with the decreasing of acidity （ pH〈pI）.The maximum gel strength and chewiness could be obtained when the pH reached the protein isoelectric point.Gel properties of gel strength,springiness and chewiness were good,gel color was ivory and the maximum gel viscosity could be obtained after a neutral condition was set for the composite system.An alkaline coagulant treatment for the composite system could improve the strength and the chewiness of the gel. When alkali concentration was over a certain value（ pH〉8） ,the gel strength of the mixed gel declined,color was poor with yellow and had strong alkali taste.

关 键 词：卡拉胶 凝胶特性 魔芋多糖 大豆蛋白 PH 

分 类 号：TQ91[化学工程] TS201.7[轻工技术与工程—食品科学]