高酯橘皮果胶的凝胶特性  

Gel Properties of High Ester Citrus Pectin

作　　者：赵锦妆 周梦舟[2] 王展[1] 沈汪洋[1] ZHAO Jinzhuang;ZHOU Mengzhou;WANG Zhan;SHEN Wangyang(Wuhan Polytechnic University,Wuhan 430023;Hubei University of Technology,Wuhan 430068)

机构地区：[1]武汉轻工大学,武汉430023 [2]湖北工业大学,武汉430068

出　　处：《食品工业》2019年第11期162-166,共5页The Food Industry

基　　金：国家重点研发计划(2016YFD0400701);湖北省技术创新专项重大项目(2016ABA085)

摘　　要：研究影响高酯果胶凝胶质构特性的主要因素,以及不同果胶浓度对凝胶流变性质的影响。利用质构仪对果胶的黏度、稠度及凝胶强度进行分析,探讨果胶浓度、糖浓度、pH等因素对凝胶质构特性的影响。以高酯橘皮果胶为研究对象,用多功能动态流变仪测定高酯橘皮果胶的流变学基本特性。高酯橘皮果胶的流变特性与质构特性的研究结果表明,高酯果胶溶液属于假塑性流体,且果胶浓度越大,溶液的剪切变稀现象越明显;体系黏度会随着果胶浓度的增大而增加;溶液黏度会随着pH的增大而增大;糖对果胶溶液均有较为明显的增稠作用,一定范围内糖的浓度越大,其增稠效果越明显。The main factors affecting the texture properties of high ester pectin gels and the effects of different pectin concentrations on gel rheology were investigated. The viscosity, consistency and gel strength of pectin were analyzed by texture analyzer. The effects of pectin concentration, sugar concentration and pH on the texture properties of the gel were discussed. The high-ester pectin was used as the research object, and the rheological basic characteristics of high-ester pectin were determined by multi-functional dynamic rheometer. The results of research on rheological properties and texture properties of high ester pectin showed that the high ester pectin solution belongs to a pseudoplastic fluid, and the greater the concentration of pectin, the more obvious the shear thinning phenomenon of the solution;The viscosity of the system will increase with the increase of pectin concentration;The viscosity of the solution would increase with the increase of pH;The sugar had a thickening effect on the pectin solution, and the concentration of sugar in a certain range was larger. The thickening effect was more obvious.

关 键 词：高酯果胶 凝胶 质构特性 流变特性 非牛顿流体 

分 类 号：TS2[轻工技术与工程—食品科学与工程]