低酯果胶凝胶质构特性的研究  

Research on texture properties of low-methoxyl pectin gel

作　　者：胡文玥 单杨[2] 李高阳 付复华 李绮丽 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南省农业科学院,湖南长沙410125 [3]湖南省农产品加工研究所,湖南长沙410125

出　　处：《食品与机械》2016年第3期45-48,共4页Food and Machinery

基　　金："十二五"国家科技支撑计划(编号:2012BAD31B02)

摘　　要：以普通低酯果胶和酰胺化低酯果胶为研究对象,凝胶硬度和弹性为衡量指标,探讨果胶浓度、蔗糖浓度、钙离子浓度、pH值对果胶凝胶质构特性的影响,由单因素试验可以得出,酰胺化低酯果胶比普通低酯果胶的凝胶性能更好。通过正交试验,进一步得出酰胺化低酯果胶的最佳凝胶条件为:果胶浓度1.3g/100mL,蔗糖浓度20g/100mL,钙离子浓度35mg/g,pH 3.6,在该条件下,酰胺化低酯果胶凝胶的硬度为47.06g,弹性为3.81mm。Taking low-methoxyl pectin and low methoxyl amidated pectin as research objects, hardness and springiness as measurement index, this study aimed to investigate the effects of pectin concentra tion, sucrose concentration, calcium concentration and pH value on the texture properties of pectin gel. Through single factor experi ment, it could be concluded that the texture properties of low-me- thoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin. The orthogonal test showed that the optimum condition for low methoxyl amidated pectin gel were as follows： concentration of pec tin was 1.3 g/100 mL, concentration of sucrose was 20 g/100 mL, con- centration of calcium was 35 mg/g and pH value was 3.6, the hard- ness and springiness of the low methoxyl amidated pectin gel were 47.06 g and 3.81 ram, respectively.

关 键 词：低酯果胶 酰胺化低酯果胶 凝胶 硬度 弹性 

分 类 号：TS201.7[轻工技术与工程—食品科学]