单价阳离子对大豆果胶凝胶性质影响  

The Effect of Monovalent Cations on Gel Properties of Soybean Pectin

作　　者：刘贺[1,2] 李清华[1] 朱丹实[1,2] 滕璐[1] 何余堂[1,2] 马涛[1,2] 

机构地区：[1]辽宁省食品安全重点实验室渤海大学化学化工与食品安全学院,锦州121013 [2]辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",锦州121013

出　　处：《中国粮油学报》2014年第10期11-15,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金青年基金(31201385);辽宁省高等学校优秀人才支持计划(LJQ2011123)

摘　　要：研究单价阳离子钾、钠、锂对不同浓度大豆果胶凝胶体系的凝胶强度、持水力、透明度及流变特性的影响.结果表明：果胶凝胶对钾离子、钠离子、锂离子的敏感程度不同.钾离子与4 g/100 mL的大豆果胶形成的凝胶体系凝胶强度介于35.09 ～ 69.05 g,持水力介于96.17％～98.8％,钾离子浓度为0.05 mol/L时,透明度最好;钠离子与大豆果胶部分形成凝胶,当果胶质量浓度为4 g/100 mL,钠离子浓度为0.3、0.4 mol/L时,凝胶强度分别为5.05、12.47 g,持水性分别为67.43％、74.82％,透明度均不佳;锂离子的促凝能力较弱.适当提高阳离子浓度和果胶质量浓度可改善大豆果胶凝胶的凝胶强度和持水性,流变分析也得到了类似结果.但浓度越高,凝胶的透明度越差.The effects of potassium, sodium and lithium monovalent cations on gel strength, water - holding ca- pacity, transparency and rheological properties of soybean pectin were studied in this paper. The results showed that sensitivity of pectin to different monovalent cations is different. The gel strength and water- holding capacity of 4 g/100 mL soybean pectin which containing potassium cation were 35.09 -69.05 g and 96.17%-98.8% respec- tively. The best transparency of pectin gel was presented when the concentration of potassium cation is 0.05 mol/L. Only when the concentration of sodium ion was 0.3 and 0.4 mol/L, the 4 g/100 mL pectin could form gel, and the gel strength was 5.05 and 12.47 g respectively, and the water -holding capacity was 67.43%, 74.82% respectire- ly. The transparency of the pectin dispersions with sodium ion was poor. The coagulation ability of lithium ion to pec- tin gel was weak. The gel strength and transparency were improved by increasing concentration of pectin and cations, and the rheological analysis also got similar results. But the transparency was reduced with the increasing of the con- centration of monovalent cation and soybean pectin.

关 键 词：大豆果胶 凝胶强度 持水力 透明度 流变学特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]