Fe^(3＋)对大豆种皮果胶类多糖凝胶球凝胶特性的影响  

Effect of Ferric Ion on Spherical Gel Properties of Soybean Hull Pectic Polysaccharides

作　　者：刘贺[1] 李清华[1] 袁懿[1] 朱丹实[1] 惠丽娟[1] 王勃[1] 何余堂[1] 马涛[1] 

机构地区：[1]渤海大学食品科学与工程学院,食品科学研究院,辽宁省食品安全重点实验室,食品贮藏加工及质量安全控制工程技术研究中心,辽宁锦州121013

出　　处：《食品科学》2015年第13期23-26,共4页Food Science

基　　金：国家自然科学基金面上项目(31471621);国家自然科学基金青年科学基金项目(31201385);锦州市科学技术计划项目(12A1B27)

摘　　要：通过质构分析和热重分析等方法,探讨Fe Cl3浓度和大豆种皮果胶类多糖(soy hull pectic polysaccharide,SHPP)质量浓度对其所形成凝胶球的凝胶强度、溶胀性及水分解吸行为的影响。结果表明:适宜的Fe Cl3浓度和较高的SHPP质量浓度有利于凝胶体系形成凝胶强度大、溶胀率大、网状结构致密的凝胶球。其中,0.3 mol/L Fe Cl3与6.0 g/100 m L SHPP所形成凝胶球的强度和溶胀率均最大,分别为116.33 g、366%;在实验条件下,0.3 mol/L Fe Cl3与6.0 g/100 m L SHPP形成的凝胶球进行水分解吸时,指前因子和活化能均最大,表明其凝胶网状结构较致密。Effect of ferric ion concentration and soybean hull pectic polysaccharide（SHPP） concentration on gel strength,swelling properties and moisture desorption process of soy hull pectic polysaccharide spherical gel measured by texture profile analysis and thermal gravimetric analysis was investigated in this study.The results showed that the suitable ferric ion concentration and high SHPP mass concentration were beneficial to spherical gel with high gel strength,big swelling ratio and high-density net structure.The biggest gel strength and swelling ratio of the spherical gel with 0.3 mol/L ferric ion and 6.0 g/100 m L SHPP were approximately 116.33 g and 366%,respectively.For moisture desoprtion of the spherical gel with 0.3 mol/L ferric ion and 6.0 g/100 m L SHPP,the pre-exponential factor and activation energy were the largest,indicating that the network structure of gel spheres was dense.

关 键 词：大豆种皮果胶类多糖 凝胶球 凝胶强度 溶胀性 水分解吸 

分 类 号：TS201.7[轻工技术与工程—食品科学]